Crispy Shiitake Salad- phase 1-4, serves 4

Crispy Shiitake Salad

As adapted from Women’s Health

14 oz (about 30) shiitake mushrooms, thinly sliced
1/4 tsp sea salt
2 Tbsp olive oil
4 cups shredded green or napa cabbage (about 1/2 small head)
3 cups shredded red cabbage (about 1/4 medium head)
5 scallions, thinly sliced
1/2 cup cilantro, chopped

1/2 cup Walden Farms Sesame Ginger salad dressing

Preheat the oven to 400°F. Line two rimmed baking sheets with parchment paper and coat well with nonstick cooking spray. In a large mixing bowl, toss mushrooms with salt and oil. Spread in a single layer on the prepared baking sheets and bake until mushrooms have shriveled somewhat and become crisp, about 20 to 25 minutes.

 

In a large mixing bowl, combine cabbage, scallions, cilantro, and mushrooms. Add dressing to the salad and toss to coat. Divide evenly among serving plates

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