Ingredients
Scale
- 1 small head of savoy cabbage
For the mushrooms
- 250 g/ 8.8 oz king oyster mushrooms
- 1/2 cup vegetable broth (or water)
- 1 tbsp apple cider vinegar
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1/2 tsp fresh rosemary, finely chopped
- 1/2 tsp fresh thyme
- 1/2 tsp fresh oregano
For the salad dressing
- 1 cup of cashews, preferably soaked
- 1 lemon, juice
- 1 tbsp white miso
- 2 cloves of garlic
- 1 bunch of fresh herbs of your choice (I used basil, dill and parsley)
- 1/4 cup nutritional yeast
- 1 tbsp tahini
Instructions
- Cut mushrooms into smaller pieces. Add mushrooms and broth to a pan and cook for 10-15 minutes over medium heat.
- Mix together vinegar, soy sauce, maple syrup and herbs, then add to the mushrooms, and cook for 5 more minutes over high heat, until the sauce thickens.
- Meanwhile chop cabbage and add to a big bowl.
- For the dressing add ingredients to the blender and process until creamy. Add a few tablespoons of water if needed. Add dressing to chopped cabbage and mix well together.
- Serve salad with the warm mushroom pieces. Enjoy!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Salad
- Cuisine: Vegan