Thai Mushroom Salad with Crunchy Veggies & Mint Kit

What You Get

Limes

Serrano or jalapeño pepper (optional)

Trumpet mushrooms

Yuba

Bell pepper

Cabbage slaw

Mint

Peanuts

What You'll Need

Soy sauce

Brown sugar

Olive oil or canola oil

Salt

Step 1

To make the dressing, in a small bowl, combine the juice of 2 limes, 1 tablespoon soy sauce, 2 teaspoons firmly packed brown sugar, and 2 tablespoons olive oil, and whisk until the sugar dissolves. Mince the serrano, removing the seeds if you prefer less heat, and add it to the dressing.

Step 2

Quarter the trumpet mushrooms lengthwise. Unfold and slice the yuba into ribbons. In a nonstick frying pan over medium-high heat, warm 3 tablespoons canola oil. Add the mushrooms and sauté until golden, 8 minutes. Add the yuba and stir to warm through, 2 minutes. Transfer the mushrooms and yuba to a bowl, drizzle with half of the dressing, season with salt to taste, and let marinate.

Step 3

Seed and thinly slice the bell pepper. In a bowl, combine the cabbage slaw and bell pepper. Drizzle with the remaining dressing and toss to coat. Pick the mint leaves and toss the stems. Roughly chop the peanuts, if necessary.

Step 4

Heap the salad in bowls and top with the trumpet mushrooms and the yuba. Sprinkle with the peanuts, scatter with the mint leaves, and serve.