Organic Mushroom Salad

On Thursday, March 7th, 2013

  • Cooking time: Less than 15 minutes
  • Cuisine: Asian-Chinese
  • Healthy options: Healthy-Vegan-Vegetarian
  • Serves: 4
  • Type: Easy-Salad


  • 400g button mushrooms, stems discarded, caps sliced finely
  • 150g red radish, trimmed and sliced finely
  • 50g flat-leaf parsley, chopped roughly
  • 3 green onions (shallots), cut into julienne
  • ½ cup finely shredded mint leaves
  • 1/3 cup organic extra virgin olive oil
  • ½ cup lemon juice
  • 2 tbsp organic tamari (Japanese soy sauce)
  • ½ tsp sea salt flakes
  • Pinch ground white pepper


  • Sharp knife
  • Large mixing bowl
  • Small jug or bowl
  • Tongs

Preparation method

1. Combine salad ingredients in bowl. Mix together oil, lemon juice, tamari, salt and pepper. Pour over salad and toss to combine. Serve.

Recipe taken from Crown Street Cooks cookbook courtesy of Billy Kwong Restaurant, Crown Street, Surry Hills.
This delicious salad makes a lovely vegetarian – indeed vegan – main course. Or use it as a side dish for grilled meats or fish.

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