Thai Inspired Mushroom Salad
250g small white button mushrooms
a handful of baby carrots
2 sticks celery
a handful of fresh coriander
Dressing:
100ml lemon juice
1 knob fresh ginger
1 clove garlic
1 teaspoon salt
2 tablespoons sweet chilli sauce
2 teaspoons caster sugar
100ml canola oil
a few grinds of black pepper
Don't chop the coriander until your just about to serve the salad as it will wilt and discolour.
Combine the dressing ingredients in a jar or jug and either blend with a stick blender or shake to combine in a sealed jar.
Pour the dressing over the salad about 15 to 20 minutes before you want to serve it.
The trick is to time it so the mushrooms have had time to absorb some of the dressing without becoming too soft.
Roughly chop the coriander, combine with the salad and transfer the salad into a serving bowl.
We happily ate ours with some roast chicken, asparagus and a baked potato, while the soft breath of summer wafted through the house.
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