Best 7 Shiitake Salad With Sesame Ginger Vinaigrette Recipes

Calling all mushroom enthusiasts! Get ready to embark on a culinary journey with our tantalizing Shiitake Salad with Sesame-Ginger Vinaigrette. This delectable dish boasts a harmonious blend of flavors and textures that will leave your taste buds dancing with joy. At the heart of this salad lies the umami-rich shiitake mushrooms, expertly sautéed to perfection. They're joined by a symphony of crisp vegetables like shredded carrots, crunchy cucumbers, and bell peppers, adding a refreshing contrast to the savory mushrooms.

But what truly elevates this salad to greatness is our homemade Sesame-Ginger Vinaigrette. This magical dressing is a symphony of sweet, tangy, and aromatic notes, featuring a delicate balance of sesame oil, rice vinegar, ginger, and honey. Drizzled over the salad, it transforms each bite into an explosion of flavors.

Whether you're a seasoned salad lover or seeking a new vegetarian delight, this Shiitake Salad with Sesame-Ginger Vinaigrette is sure to hit the spot. It's a versatile dish that can be enjoyed as a light lunch, a refreshing side dish, or even as a flavorful topping for grilled proteins.

So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that will redefine your perception of salads. Get ready to savor the umami-packed mushrooms, the vibrant vegetables, and the irresistible Sesame-Ginger Vinaigrette that make this dish a true masterpiece.

Here are our top 7 tried and tested recipes!

ASIAN SALAD WITH SESAME GINGER VINAIGRETTE

Asian Salad with Sesame Ginger Vinaigrette image

Provided by Olivia's Cuisine

Time 15m

Number Of Ingredients 16

Ingredients

1 cup shelled edamame, frozen
4 cups packed baby spinach
2 cups watercress (thin stems and leaves only)
2 carrots, peeled and julienned
4 broccoli stems, peeled and julienned
1 green mango, peeled and julienned
1 medium cucumber, thinly sliced
1 teaspoon finely minced ginger
1 garlic clove, minced
2 teaspoons agave nectar
3 tablespoons rice vinegar
1 teaspoon soy sauce
5 tablespoons canola oil
2 tablespoons sesame oil
1/3 cups peanuts, crushed
2 tablespoons toasted sesame seeds

Steps:

Combine all the ingredients in the blender and blend until smooth. Reserve.
Start by cooking edamame according to package instructions.
Place all the salad ingredients (including the cooked edamame) in a bowl, drizzle with the dressing and toss.
Garnish with sesame seeds and crushed peanuts and serve.

ASIAN SALAD RECIPE

Asian Salad Recipe image

This super easy to make Asian salad recipe is packed full of healthy veggies and tossed in a tasty sesame ginger salad dressing. It's fresh and crunchy and a crazy delicious side dish

Provided by Kristen Stevens

Categories Salad

Time 15m

Number Of Ingredients 14

Ingredients

2 medium carrots (grated)
1 medium red pepper (finely diced)
2 stalks celery (finely diced)
¼ medium red onion (finely diced)
¼ cup cilantro (chopped)
2 tablespoons toasted sesame seeds
¼ cup roasted peanuts (can sub almonds or cashews)
2 tablespoons sesame oil
1 tablespoon lemon juice
1 tablespoon honey
2 teaspoons soy sauce (gluten-free if needed)
1 teaspoon grated ginger
1 small garlic clove (grated (preferably with a Microplane))
A pinch of sea salt

Steps:

Combine all the sesame dressing ingredients in a small jar and shake it well.
Add the Asian salad ingredients to a medium-sized bowl.
Pour the dressing over the top and toss to coat.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 132 kcal, Carbohydrate 12 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 207 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 8 g

GINGER-SESAME VINAIGRETTE

Ginger-Sesame Vinaigrette image

Pair pickled ginger with toasted sesame oil in this smooth, slightly thick dressing.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/4 cup rice vinegar
2 teaspoons chopped pickled ginger
1 teaspoons toasted sesame oil
Kosher salt and freshly ground black pepper
3/4 cup vegetable oil

Steps:

Whisk the vinegar, ginger, sesame oil and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple grinds of pepper.

SHIITAKE SESAME SALAD DRESSING --A COPYCAT RECIPE

Shiitake Sesame Salad Dressing --a copycat recipe image

This homemade salad dressing is loaded with umami flavors! With toasted sesame oil, shiitake mushrooms and tamari soy sauce in a tasty vinaigrette, give your salads a zesty Asian flavor zing! Makes 1 3/4 cup dressing.

Provided by Letty | @lettyskitchen

Categories Salad Salad Dressings

Time 20m

Number Of Ingredients 8

Ingredients

2 dried shiitake mushrooms
1 1/2 teaspoons sesame seeds
1 cup avocado or grapeseed oil
1/3 cup apple cider vinegar
2 tablespoons and 2 teaspoons tamari soy sauce
3 tablespoons reserved mushroom soaking water
1 1/2 teaspoons toasted sesame oil
1/4 teaspoon xanthan gum powder (, optional (see note))

Steps:

Put the mushrooms in a small bowl and cover with boiling water. Let soak until the mushrooms are soft, 10 to 20 minutes. Toast the sesame seeds in a small skillet, stirring until they are golden in color. Remove from the heat so they don't burn.
Drain the mushrooms, reserving 3 tablespoons of the soaking water. Trim and discard the stem; chop the mushrooms.
In a blender jar, put the oil, vinegar, soy sauce, reserved soaking water, sesame oil, the chopped mushrooms and xanthan gum, if using. Whir about 10 seconds, just until the mushrooms are tiny pieces. Add the toasted sesame seeds and blend a few seconds more.
Store in a glass jar, refrigerated.

Nutrition Facts : ServingSize 4 g, Calories 255 kcal, Carbohydrate 1 g, Protein 1 g, Fat 28 g, SaturatedFat 3 g, Sodium 252 mg, Fiber 1 g, Sugar 1 g

SESAME-GINGER VINAIGRETTE

Sesame-Ginger Vinaigrette image

Perfect for marinades and salads, this sesame-ginger vinaigrette is both healthy and delicious.

Provided by EatAndRun

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

¼ cup sesame oil
¼ cup rice vinegar
1 tablespoon sliced green onion
2 teaspoons minced fresh ginger
2 teaspoons maple syrup
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Place sesame oil, rice vinegar, green onion, ginger, maple syrup, salt, and pepper in a screw-top jar. Cover and shake well to combine.

Nutrition Facts : Calories 130.7 calories, Carbohydrate 2.6 g, Fat 13.6 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 146.1 mg, Sugar 2 g

SESAME GINGER VINAIGRETTE

Sesame Ginger Vinaigrette image

My decision to devote this week's recipes to salad dressings was partly a reaction to my son's request for a bottled sesame ginger dressing. "We don't buy dressings in this house," I said huffily. The next day I looked at a bottle of sesame soy ginger dressing at a local market and was horrified to see that the second listed ingredient was sugar. I thought: I can make something sort of sweet and do better than that. And so I did. This dressing is great with green salads and cooked vegetables, as well as with noodles and grains.

Provided by Martha Rose Shulman

Categories easy, quick, weekday, condiments

Time 5m

Yield Makes 2/3 cup

Number Of Ingredients 8

Ingredients

1 garlic clove, finely minced or puréed
1 teaspoon finely minced ginger
3 tablespoons rice vinegar
1 teaspoon soy sauce
1 teaspoon brown sugar or agave nectar
5 tablespoons canola oil or light sesame oil
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds

Steps:

Place all of the ingredients in a minichop or blender (because the amounts are small, I prefer a minichop) and blend until homogenized.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 17 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 55 milligrams, Sugar 1 gram, TransFat 0 grams

VEGETABLE NOODLE SALAD WITH SESAME VINAIGRETTE

Vegetable Noodle Salad With Sesame Vinaigrette image

This pasta salad is bursting with more than two pounds of sweet summer vegetables and brightened by a rich, tangy sesame-ginger vinaigrette. The angel hair pasta is broken into pieces for easy scooping, making it perfect for picnics and potlucks. It's a great make-ahead meal that travels well - and develops even more flavor as it sits. You can prepare it a few hours ahead and keep it at room temperature.

Provided by Kay Chun

Categories dinner, easy, lunch, quick, noodles, salads and dressings, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Kosher salt and black pepper
1/2 cup low-sodium soy sauce
2 tablespoons toasted sesame oil
2 tablespoons distilled white vinegar
2 teaspoons grated peeled ginger
1 teaspoon grated garlic
1 pound angel hair pasta, noodles broken into thirds
2 tablespoons safflower or canola oil
1 small yellow onion, halved and thinly sliced
3 red or yellow medium bell peppers, cored, seeded and sliced lengthwise 1/8-inch thick
8 ounces snap peas, halved lengthwise
8 ounces cherry tomatoes, halved
1/4 cup thinly sliced scallions, plus more for garnish
Toasted white sesame seeds, for garnish (optional)

Steps:

Bring a pot of water to a boil, and season generously with salt.
In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic. Season with salt and pepper, and mix well.
Once the water boils, cook the pasta according to package directions until al dente. Reserve 3/4 cup pasta cooking water, then drain. Transfer pasta to a large bowl. Add half the dressing and 1/4 cup pasta water, season with salt and pepper and toss to evenly coat.
Meanwhile, in a large deep-sided saucepan, heat safflower oil over medium. Add onion and bell peppers, season with salt and pepper, and cook, stirring occasionally, until deep golden and tender, about 10 minutes. Add snap peas and cook, stirring occasionally, until crisp-tender, 2 minutes. Add tomatoes, 1/4 cup pasta water and the remaining dressing. Stir to deglaze the pan and lift the browned bits on the bottom of the skillet, then add vegetable mixture (with sauce) and scallions to pasta and toss until well combined (add more pasta water if thinner sauce is desired). Season with salt and pepper.
Serve warm or at room temperature. Garnish with scallions and sesame seeds, if using.

Tips:

Use fresh shiitake mushrooms. Fresh shiitake mushrooms have a more intense flavor and a better texture than dried mushrooms.
Slice the mushrooms thinly. This will help them to cook evenly.
Marinate the mushrooms in the sesame-ginger vinaigrette for at least 30 minutes. This will help to infuse the mushrooms with flavor.
Cook the mushrooms over medium heat until they are tender. Do not overcook the mushrooms, as they will become tough.
Serve the salad immediately. This will ensure that the mushrooms are still warm and flavorful.

Conclusion:

This shiitake salad with sesame-ginger vinaigrette is a delicious and healthy dish that is perfect for a light lunch or dinner. The mushrooms are packed with flavor and the vinaigrette is light and refreshing. This salad is also a good source of vitamins and minerals, including vitamin D, potassium, and iron.