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  • Grace Bancroft

From Vietnam: Spiralised salad with ginger & lemongrass mushrooms

Updated: Jan 24, 2019

A vibrant salad inspired my my recent trip to Vietnam

The Vietnamese love fresh herbs. At every meal they have side plates piled high with an assortment, all ranging in colour & texture & fresh from the early morning market. I loved eating tofu pho, banh mi chay (vegan) & banana flower salad, all bursting with fresh herbs. It is this banana flower salad that inspired this recipe. Although the banana flower was delicious, I have had tracking it down here in Perth so I chose to use other vegetables to create a similar texture. The mushrooms are just like the ones I cooked at a vegan cookery class in Hoi An, & I would quite happily eat a whole bowl. I think they would be delicious in dumplings, spring rolls or banh mi. Steaming them enhances their flavour & gives them this undeniably meaty texture, delicious!

I have served the salad with spiced baked tofu to turn it into a main meal & add some protein. But the salad alone is a great light lunch & so refreshing on a hot summers day.


Spiralised salad with ginger & lemongrass mushrooms

Serves 4 people as a side, or 2 as a main

Vegan, gluten free,

Ingredients


For the steamed mushrooms

  • 150 g oyster mushrooms

  • 1 lemongrass stem

  • 1 inch piece of ginger

  • 2 tsp sesame oil

  • 1/4 tsp garlic powder

  • Sea salt & cracked pepper to taste

For the salad

  • 1 zucchini, spiaralised

  • 1 unripe/firm papaya, spiralised

  • 4 spring onions, sliced

  • 2 limes, juiced

  • 2 - 3 tsp tamari

  • 2 tbsp sesame seeds, lightly toasted

  • 1/2 bunch mint, roughly chopped

  • 1/2 bunch coriander, roughly chopped


Method

  1. Begin by brushing the oyster mushrooms to remove any dirt then shredding with your fingers into long pieces. If you pull from the top of the mushrooms towards the stem, nice little pulled pieces will come away.

  2. Place a saucepan with 3 inches of water onto the boil.

  3. Add the shredded mushrooms to a small stainless steel bowl (that will fit inside the saucepan) & the rest of the steamed mushroom ingredients. Mix to coat the mushrooms evenly. Place the bowl into the saucepan of boiling water, reduce the heat to medium - low, place the lid on & leave to stream for 20-25 minutes. When cooked the mushrooms will be soft & fragrant. Set aside.

  4. For the salad, once all ingredients are spiralised place in a large serving bowl. Toss together. Add the sliced spring onions, lime juice & tamari. Mix together gently.

  5. Add the steamed mushrooms, coriander, mint & toasted sesame seeds. Toss to combine & serve immediately.

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