MUSHROOM SPINACH THAI SALAD
Provided by Cooking Channel
Time 1h45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 1. Rinse the onions under cold water, then drain. Toss the onions with 2 tablespoons lime juice, the oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Let stand until softened, 5 minutes.
- 2. In another bowl, whisk together the soy sauce, sugar, jalapenos and the remaining 4 tablespoons lime juice. Stir in the chopped herbs. Add the portobellos and half the sesame seeds and gently mix until well coated with the marinade. Let stand until softened, about 6 minutes, tossing occasionally to better incorporate the marinade.
- 3. Transfer half the onions to the bowl with the mushrooms. Toss the spinach in the large bowl with the remaining onions. Transfer to a platter, top with the marinated mushrooms, the remaining sesame seeds and pickled onions. Drizzle with the mushroom marinade and serve.
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Selim ahmmed
[email protected]This salad is a great way to use up leftover chicken or tofu.
raben thapa
[email protected]I'm not a fan of cilantro, so I used parsley instead. It was still very good.
Shahin Niloy sk
[email protected]This salad is a great way to impress your friends and family.
Dj Boch
[email protected]I'm not a fan of spicy food, so I omitted the chili peppers from the dressing. It was still delicious!
Sabina Magar
[email protected]This salad is a great way to use up leftover rice.
DAVID RAYMOND COPFER
[email protected]I'm not sure I would have thought to combine mushrooms and spinach in a salad, but it works really well.
AQEEL MUBIL
[email protected]This salad is a great way to get your kids to eat their vegetables.
Julie Vaughan
[email protected]I love the pop of color that the spinach adds to this salad.
Masud Alli
[email protected]This salad is a great make-ahead meal. You can make it the night before and it will be just as good the next day.
d fashion
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this salad. The dressing is so flavorful and the mushrooms are perfectly cooked.
Chinwendu augustine
[email protected]This salad is a great way to use up leftover vegetables. It's also very versatile - you can add or remove ingredients to suit your taste.
Derek Westbrook
[email protected]I made this salad for lunch today and it was so refreshing and flavorful. I'll definitely be making it again!
Sujan Razbanc
[email protected]I love the simplicity of this salad. It's just a few fresh ingredients tossed with a delicious dressing.
Lena Drndarski
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very flavorful and satisfying.
Muhammad Rasel
[email protected]I've made this salad a few times now and it's always a success. The dressing is so addictive and the vegetables are always perfectly cooked.
Maxim Strilkivsky
[email protected]This is one of my favorite salads. It's so easy to make and always a crowd-pleaser. I love the combination of flavors and textures.
jeremia mogapi
[email protected]I'm not usually a fan of Thai food, but this salad won me over. The dressing is tangy and flavorful, and the vegetables are perfectly crisp. I'll definitely be making this again!
Danish Ansari
[email protected]This salad was a hit at my last dinner party! The flavors are so vibrant and fresh, and the mushrooms and spinach add a nice earthy balance. I highly recommend it!