Umami Salad

Image of a vibrant Umami Salad with shiitake mushrooms, edamame, red cabbage, carrots, and avocado, topped with green onions, sesame seeds, peanuts, and nori, on a minimalist table under natural light.
Umami Salad

Introduction

Embark on a culinary journey with today's Umami Salad, a delightful blend of savory flavors and diverse textures. This recipe is designed to be your new go-to, offering a refreshing yet hearty experience that perfectly captures the essence of a nutritious and satisfying meal.

Ingredients

  • 1 cup thinly sliced shiitake mushrooms
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 cup cooked edamame
  • 1/2 cup thinly sliced red cabbage
  • 1 small carrot, julienned
  • 1/2 avocado, sliced
  • 2 tbsp chopped green onions
  • 1 tbsp sesame seeds
  • 1/4 cup crushed roasted peanuts
  • 1 tbsp nori strips
  • 2 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tsp grated ginger

Instructions

  1. In a pan, heat the sesame oil and add the shiitake mushrooms. Cook until they're slightly browned.
  2. Add soy sauce to the mushrooms and cook for another 2 minutes. Set aside to cool.
  3. In a large bowl, combine the red cabbage, carrot, edamame, and cooked mushrooms.
  4. In a small bowl, whisk together rice vinegar, maple syrup, and grated ginger to make the dressing.
  5. Pour the dressing over the vegetables and toss well to coat.
  6. Top with avocado slices, green onions, sesame seeds, crushed peanuts, and nori strips.
  7. Serve immediately and enjoy the depth of umami in every bite.

Enjoy the burst of flavors and the healthful benefits of this Umami Salad. It's perfect for a light lunch or as a side dish to complement your main course. Relish each bite and let it become a new staple in your culinary repertoire!

Hiroshi

Additional Information
NutritionfactsCalories: 250, Fat: 15g, Carbohydrates: 20g, Protein: 10g 
Preparation Time20 minutes 
Allergy InformationSoy, Sesame, Peanuts