Vietnamese Salad with Marinated Mushrooms and Vermicelli
lime dressing

Name: Vietnamese Salad with Marinated Mushrooms and Vermicelli
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 cloves Garlic; 1 inch Ginger; 2 Tbsp Brown sugar; 2 Tbsp Vinegar, rice; 2 Tbsp Soy sauce, low-sodium; 2 Limes, juice of; 2 Tbsp Water; 1/2 tsp Red pepper flakes (opt); 2 Green onions, green parts only, minced; 8 oz Mushrooms, shiitake (sub white button), sliced; 1 Tbsp Oil, cooking; 3 Tbsp Honey; 3 Tbsp Soy sauce, low-sodium; 1 Limes, juice; 3 oz Rice vermicelli noodles (find these in the ethnic aisle or sub soba or angel hair); 2 Carrots, small, grated; 1 Cucumbers, medium, matchsticks; 1 head Green lettuce, small, chopped; 1/4 cup Mint, fresh, chopped; 1/2 cup Peanuts, roasted & unsalted; ~3/4 cup Vietnamese dressing with lime (ingredients listed separately)

Active: 30 min Total: 45 min

Original GF Paleo Vegetarian

Vietnamese Salad with Marinated Mushrooms and Vermicelli

Vietnamese noodle salads are distinctive for their clean, fresh flavors and the lightly sweet dressings that gather in the bottom of the bowl. We add marinated mushrooms and roasted peanuts for a one-bowl dinner that packs tons of flavor!

Ingredients

Metric

Servings:

Vietnamese Dressing with Lime:

Garlic - 2 cloves
Ginger - 1 inch
Brown sugar - 2 Tbsp
Vinegar, rice - 2 Tbsp
Soy sauce, low-sodium - 2 Tbsp
Limes, juice of - 2
Water - 2 Tbsp
Red pepper flakes (opt) - 1/2 tsp
Green onions, green parts only - 2 , minced

Marinated Mushroom and Vermicelli Salad:

Mushrooms, shiitake (sub white button) - 8 oz , sliced
Oil, cooking - 1 Tbsp
Honey - 3 Tbsp
Soy sauce, low-sodium - 3 Tbsp
Limes - 1 , juice
Rice vermicelli noodles (find these in the ethnic aisle or sub soba or angel hair) - 3 oz
Carrots, small - 2 , grated
Cucumbers, medium - 1 , matchsticks
Green lettuce, small - 1 head , chopped
Mint, fresh - 1/4 cup , chopped
Peanuts, roasted & unsalted - 1/2 cup
Vietnamese dressing with lime (ingredients listed separately) - ~3/4 cup

Prep

Mushrooms - Prep as directed. (Can be done 3 days ahead)
Cook and marinate mushrooms - Heat a wok or saute pan over medium-high heat. Add oil and saute mushrooms until golden brown and tender, 5 to 6 minutes. Transfer to a shallow bowl and pour honey, soy sauce and lime juice over the top. Stir to combine. Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
Make dressing - Mince garlic. Grate ginger. Combine garlic, ginger, sugar, vinegar, soy sauce, lime juice, water and red pepper flakes (if using). (Can be done up to 5 days ahead)
Cook rice noodles - Cook according to package instructions. (Can be done up to 3 days ahead)
Carrots / Cucumbers - Prep as directed. (Can be done up to 3 days ahead)
Lettuce / Mint / Green onions - Prep as directed.

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Make

Whisk dressing and sprinkle green onions over the top.
Drain extra liquid off mushrooms.
Assemble salads by combining lettuce, noodles, carrots, cucumbers and mushrooms in serving bowls. Top with mint and peanuts. Pour dressing over salad just before serving. Enjoy!

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