20 min active25 min total3 servings

Thai Mushroom Salad with Crunchy Veggies & Mint

Marinated mushrooms sear fast, and get fresh with crunchy veggies, crushed peanuts, and bright mint. Punch up the dressing with lots of lime and a little brown sugar.

Ingredients Included

  • Limes
  • Serrano or jalapeño pepper (optional)
  • Trumpet mushrooms
  • Yuba
  • Bell pepper
  • Cabbage slaw
  • Mint
  • Peanuts

You'll Need

  • Soy sauce
  • Brown sugar
  • Olive oil or canola oil
  • Salt
Allergen Note: Contains peanuts, soy.

Step 1

To make the dressing, in a small bowl, combine the juice of 2 limes, 1 tablespoon soy sauce, 2 teaspoons firmly packed brown sugar, and 2 tablespoons olive oil, and whisk until the sugar dissolves. Mince the serrano, removing the seeds if you prefer less heat, and add it to the dressing.

Step 2

Quarter the trumpet mushrooms lengthwise. Unfold and slice the yuba into ribbons. In a nonstick frying pan over medium-high heat, warm 3 tablespoons canola oil. Add the mushrooms and sauté until golden, 8 minutes. Add the yuba and stir to warm through, 2 minutes. Transfer the mushrooms and yuba to a bowl, drizzle with half of the dressing, season with salt to taste, and let marinate.

Step 3

Seed and thinly slice the bell pepper. In a bowl, combine the cabbage slaw and bell pepper. Drizzle with the remaining dressing and toss to coat. Pick the mint leaves and toss the stems. Roughly chop the peanuts, if necessary.

Step 4

Heap the salad in bowls and top with the trumpet mushrooms and the yuba. Sprinkle with the peanuts, scatter with the mint leaves, and serve.
Find more recipes like this in the Good Eggs Vegetarian Dinner Kit
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