Purple cabbage and pickled mushroom salad

Name: Purple cabbage and pickled mushroom salad
Yield: 1 serving
Ingredients: 300 grams or about 2 cups of assorted mushrooms; 4 tbsps lemon or lime juice; 2 teaspoon tamari; 2 garlic cloves; 3 tablespoon extra virgin olive oil; ½ red cabbage; 2 tablespoon cider vinegar; 1 teaspoon sugar; ½ a cup plain yoghurt; ¼ cup of vegetable oil; salt and black pepper; A handful of basil leaves

User Reviews

5.0

3 reviews

Excellent

Course
Salad
Cuisine
Fusion

Purple cabbage and pickled mushroom salad

Ethan Patterson

Report

Creamy, zesty and full of spark, this purple cabbage and pickled mushroom salad is the perfect mélange of colours and textures to grace your plates this fall. And with the simple substitution of avocado in place of yogurt, this salad can easily become a vegan treat.

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

300 grams or about 2 cups of assorted mushrooms thinly sliced (if all you have are button mushrooms, don't fret - this salad will still turn out great!)
4 tbsps lemon or lime juice +2 extra if making salad vegan
2 teaspoon tamari or soy sauce
2 garlic cloves peeled and crushed
3 tablespoon extra virgin olive oil
½ red cabbage about 150g, core removed, thinly shredded
2 tablespoon cider vinegar
1 teaspoon sugar optional
½ a cup plain yoghurt or an avocado
¼ cup of vegetable oil +2 extra if making salad vegan
salt and black pepper
A handful of basil leaves

Add to Shopping List

Instructions

Thinly slice purple cabbage and mushrooms.
Place the mushrooms in a bowl. Add 3 tablespoons of lemon or lime juice, soy sauce, olive oil and garlic to bowl, and mix well. Set aside.
Mix the cabbage with the vinegar and sugar. Cover. Set both the cabbage and the mushrooms in fridge to marinate, covered, for at least 2 hours, and preferably overnight. Toss both a few times.
When ready to serve, whisk the remaining tablespoon or lemon or lime juice with the yoghurt and vegetable oil and season with salt and pepper. If making this salad vegan, mush an avocado and combine with vegetable oil, lemon or lime juice, and salt and pepper (wait until the last minute to do this, and keep in mind that avocado won't keep well in the fridge and discolouration may occur).
To serve, toss the mushrooms once again and drain the juice from them (save juice and add just a bit of it, to taste, if you want to make salad a bit zestier in the end). Tear the basil leaves and mix with the cabbage. Spoon mushrooms atop cabbage, and drizzle the dressing over the salad (if using an avocado in your dressing, combine avocado with salad, and add up to 2 tablespoons more of citrus juice and vegetable oil. Stir well to combine).