SHREDDED MUSHROOM SALAD

I’d like to share one of my favorite salads from recent times. It’s Asian-inspired, delicious, and light, packed with plenty of greens, aromatic herbs, and crisp, refreshing vegetables. In short, it’s both tasty and beneficial for your health! Plus, it can be prepared in no time, especially if you have some prepped ingredients in your fridge.

Ingredients

• Leafy greens - spinach, arugula, romaine lettuce, etc. - I use whatever I have on hand.

• Carrots

• Sprouts (optional)

• Edamame beans

• Seeds - flaxseeds / pumpkin seeds / chia seeds (optional)

• Shredded mushrooms (see recipe)

• Cheddar sauce (see recipe)

• Coconut aminos sauce / soy sauce

• Fresh herbs - cilantro / green onions

• If you desire a bolder flavor - salt and chili pepper

Instructions

I prepare the shredded mushrooms and cheddar sauce according to the recipes (I often make these in advance and keep them in the fridge, so the salad-making process is very quick!).

In a bowl, I add at least a couple of handfuls of fresh greens, sprouts, and grated carrots (I use a mandoline), along with some edamame beans.

Next, I sprinkle in 1-2 teaspoons of seeds (if you're looking for more substance, feel free to add more).

I then toss in some torn mushrooms and drizzle coconut aminos and cheddar sauce over the top.

To finish, I garnish with finely chopped herbs (I don't hold back, as they're incredibly beneficial for our bodies, offering both anti-pathogenic and antiviral properties :).

If you're craving more heartiness, you can also cook some rice or sauté tofu cubes to serve alongside.

Bon appetit!