Diet & Macrobiotic Friendly King Oyster Mushroom & Komatsuma Green Salad
- 2/3 bunch Komatsuna
- 150 grams King oyster mushrooms
- 4 Cherry tomatoes
- 1 Olive oil
- 1 Salt
- 1 tsp Soy sauce
- 1/4 tsp Salt
- 1 tsp Apple cider vinegar
- 1 and 1/2 teaspoon Maple syrup
- 1/4 tsp Powdered kombu
- 1/2 tsp Grated onion
- 1 and 1/2 tablespoon Sesame oil
- Rinse the komatsuna spinach and soak in water.
- Slice the king oyster mushrooms into 1-cm thick slices.
- Add the olive oil to a frying pan and stir-fry the mushrooms, seasoning with a little salt.
- Combine the dressing ingredients in a bowl and mix well.
- Chop the cherry tomatoes into desired sizes.
- Drain the komatsuna spinach and transfer to a plate.
- Garnish with the mushrooms and cherry tomatoes.
- Drizzle with the dressing to finish.
komatsuna, mushrooms, tomatoes, olive oil, salt, soy sauce, salt, apple cider vinegar, maple syrup, powdered kombu, onion, sesame oil
Taken from cookpad.com/us/recipes/156103-diet-macrobiotic-friendly-king-oyster-mushroom-komatsuma-green-salad (may not work)