Ingredients
Slaw
- 1 cup frozen shelled edamame
- 6 cups shredded cabbage (mix of red and green, about 1 small cabbage)
- 1 ½ cups shredded carrot (from 2 medium carrots)
- 1 large red bell pepper, finely sliced
- 4-5 green onions, sliced
- ⅓ cup toasted sliced almonds
Spicy Sesame Dressing
- ¼ cup tahini
- 1 tablespoon avocado or olive oil
- 1 tablespoon toasted sesame oil
- 1 ½ tablespoons maple syrup
- 1 ½ tablespoons chili paste (such as Sambal Oelek or Gochujang)
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon lime juice
- 1 clove garlic, finely minced
- 2-inch piece ginger, finely minced
- Sea salt and ground black pepper, to taste
- 3 tablespoons water, plus extra as needed
Mushrooms
- 2 teaspoons Tamari soy sauce
- 1 teaspoon maple syrup
- ½ teaspoon toasted sesame oil
- 1 tablespoon olive or avocado oil
- 227 grams (½ lb) sliced mushrooms (mix of shiitake and cremini)
- Sea salt and ground black pepper, to taste
- 2 teaspoons sesame seeds
Instructions
- Thaw Edamame: Thaw the frozen shelled edamame by boiling it in a pot of water for 1 minute or alternatively running it under hot water in a colander for a couple of minutes. Drain well and set aside.
- Prepare Slaw Base: In a large bowl, combine the thawed edamame with shredded cabbage, shredded carrots, finely sliced red bell pepper, and sliced green onions. Keep the toasted sliced almonds separate for garnish later.
- Make Spicy Sesame Dressing: In a medium bowl, whisk together the tahini, avocado or olive oil, toasted sesame oil, maple syrup, chili paste, rice vinegar, lime juice, finely minced garlic and ginger, salt, pepper, and 3 tablespoons of water. Whisk until the dressing is thick but pourable, adding more water if needed. Set aside.
- Prepare Mushroom Sauce: In a small bowl, mix the Tamari soy sauce, maple syrup, and toasted sesame oil to create the sauce for the mushrooms. Set aside.
- Sauté Mushrooms: Heat a large skillet over medium-high heat and add the olive or avocado oil. Add the sliced mushrooms all at once, letting them sit undisturbed for a full minute before stirring. Then allow them to sit again for another minute. Season with salt and pepper. Continue sautéing for about 5 minutes until mushrooms are tender, edges golden, and excess liquid evaporated. Add the Tamari-maple-sesame oil mixture and cook for another minute, then stir in sesame seeds. Remove from heat.
- Assemble Salad: Pour the spicy sesame dressing over the slaw mixture. Season with additional salt and pepper if needed and toss everything until evenly coated. Top the dressed slaw with the sautéed mushrooms and sprinkle with toasted sliced almonds for garnish. Serve immediately and enjoy!
Notes
- To speed up preparation, substitute shredded cabbage and carrots with bagged pre-cut slaw from the grocery store’s salad kit section.
- The spicy sesame dressing can be made ahead and kept in the refrigerator for up to one week. It may thicken during storage, so thin with a bit of water before serving if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Fusion
- Diet: Vegetarian
