I got the idea for this salad when I went to my friend Leah for dinner. She served a salad that was salty, umami rich, and vinegary, mushrooms and bean sprouts, together with greens and more. When I got home, I did my best to recreate it, using swiss chard as the greens, because they’re a little heartier. It reminds me of this Korean chard or lettuce salad recipe I’ve shared before.
This recipe is suitable for many diets. It is gluten free (assuming you use gluten free soy sauce), allergy friendly, vegan, low carb, and, if you make a few small adjustments (coconut aminos and a paleo legal oil) can be paleo as well.
It is a bit of a strong and bold flavor, depending on how long you let it marinate, but that’s how I like it. If you’re afraid of the flavor being too overpowering, use a little less of the marinade.
Korean Inspired Marinated Vegetable Salad
Ingredients:
- 1/4 cup (gluten free) soy sauce
- 1/4 cup apple cider, white, or rice vinegar
- 1/4 cup oil (canola, soy, sunflower, etc…)
- 1/4 teaspoon hot pepper flakes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 box bean sprouts
- 1 box mushrooms
- 2 scallions
- 1 package swiss chard
Instructions:
- In a large bowl, mix together the soy sauce, vinegar, oil, hot pepper flakes, garlic powder, and salt to make the marinade.
- Slice your mushrooms thinly and slice your scallions.
- Add the bean sprouts, mushrooms, and scallions to the marinade. Mix well so they’re evenly coated.
- Let the mixture marinate in the fridge or room temperature for at least 30 minutes, stirring occasionally, or until the mushrooms have changed color, absorbing some of the sauce.
- Slice the swiss chard, both ribs and leaves, and add to the marinated veggies and mix well.
- Serve immediately.
- Enjoy!
Does this seem like a salad combination you’d enjoy? Have you ever had something similar? Does this look like a recipe you’d try?
