Perilla Seed, Dried Radish Greens, and Mushroom Salad recipe - ingredients, nutrition and when to eat it
A salad of rehydrated dried radish greens and roasted mushrooms tossed with a perilla seed dressing.
A salad of rehydrated dried radish greens and roasted mushrooms tossed with a perilla seed dressing. Its earthy, nutty flavor pairs well with the mushrooms’ chewy texture. It makes a light side for lunch in fall or winter.
Salads & light · 25 minutes to cook
Tips: Lightly squeeze the water from the cooked radish greens so the dressing doesn’t get watery.
Tips: Spread the mushrooms in a well-heated pan to keep them from releasing too much moisture and bring out their nutty aroma.
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Ingredients (1 serving)
- Dried radish greens — 80 g
- King oyster mushrooms — 1 pc
- Shiitake mushrooms — 1 pc
- Perilla seed powder — 1 Tbsp
- Soy sauce — 1 tsp
- Vinegar — 1 tsp
- Perilla oil — 1 tsp
- Minced garlic — 0.3 tsp