Shiitake Banh Mi Salad
Ingredients
For the pickled veggies:
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- 1 pinch salt
- 1 scant cup radishes thinly sliced
- 1 scant cup cucumbers thinly sliced
For the dressing:
- 4 tablespoons almond butter
- 3 tablespoons pickling liquid
- 1 tablespoon sriracha (or more to taste)
- 1 to 2 tablespoons water
- 1 pinch salt
For the shiitakes:
- 1 tablespoon peanut oil
- 1/2 lb whole shiitakes stems trimmed
- 2 cloves garlic minced
- 1 tablespoon tamari or soy sauce
For the salad:
- 12 oz crisp salad greens (like romaine)
- 1/2 cup mint leaves
- 1/2 cup cilantro
Instructions
Prepare the veggies:
- Stir together the rice vinegar, sugar and a pinch of salt. Toss in the radishes and cucumbers to coat. Let them rest for about an hour, giving them a stir with your hands every so often.
When the pickled veggies are done, prepare the dressing:
- Mix together almond butter, 3 tablespoons of liquid from the pickles you just made, Siracha, 1 tablespoon water and a pinch of salt. Since almond butter varies from brand to brand, you may need a little more water to thin it out enough to coat the salad. You may also want to use more Sriracha, I actually used an extra teaspoon for a bit more spiciness, but it depends on your taste.
Prepare the shiitakes:
- Preheat a large cast iron pan (or any heavy bottomed pan) over medium-high heat. Drizzle in the oil, then add the shiitakes. Cover and let the shiitakes cook for about 5 minutes, stirring occasionally. They should be softening up a bit and releasing moisture. Now uncover, and cook for 3 more minutes or so, until they are slightly browned in spots. Add the garlic and saute a minute more. Lastly, add the splash of soy sauce, and stir until it’s well incorporated.
Assemble:
- Toss the greens with the dressing to coat. Plate the greens and top with the pickled veggies. Throw some herbs on top, and finish with the shiitakes. Serve immediately.
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