Japanese Mushroom, Beansprout and Arame Salad
This recipe is egg free This recipe is dairy free Suitable for vegans
Preparation notes

Serves 4-6 / starter or light main course


pinch of dried arame (sea vegetable)
225g closed cup mushrooms, rinsed and sliced
100g enoki mushrooms, rinsed and dried
165g bean sprouts, washed and drained
½ cucumber, halved lengthways and finely sliced
4 tbsp rice vinegar
1 tbsp shoyu
1 tsp caster sugar
¼ - ½ tsp wasabi paste (or concentrated grated horseradish)
pinch of salt

  1. Soak the arame in cold water for 10 minutes to reconstitute. Drain. Mix the mushrooms, bean sprouts and cucumber together in a bowl.

  2. Mix the rice vinegar, shoyu, caster sugar, wasabi (or horseradish) and salt together and pour over the salad, tossing well. Serve immediately.
Copyright © The Vegetarian Society 2010

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