Name: Thai Mushroom Salad
Ingredients: --- For the dressing ---; 1 Lime, grated rind & juice; 3 tb Groundnut oil; 2 tb Light soy sauce; 1 Garlic clove, crushed; 1 Red chilli, deseeded fine choppd; 2 1/2 Cm piece fresh root ginger, grated; 3 tb Chopped fresh coriander - For the Salad ---; 450 g Mixed mushrooms eg button oyster shiitake, sliced; 350 g Mooli radish (daikon), peeled and grated; 4 Spring onions, sliced into strips; Seasoning; Crisp lettuce leaves, to serve

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	New, Salads and, Vegetarian	4	Servings

INGREDIENTS

		— For the dressing —
1		Lime, grated rind & juice
3	tb	Groundnut oil
2	tb	Light soy sauce
1		Garlic clove, crushed
1		Red chilli, deseeded fine choppd
2 1/2		Cm piece fresh root ginger, grated
3	tb	Chopped fresh coriander – For the Salad —
450	g	Mixed mushrooms eg button oyster shiitake, sliced
350	g	Mooli radish (daikon), peeled and grated
4		Spring onions, sliced into strips
		Seasoning
		Crisp lettuce leaves, to serve

INSTRUCTIONS

1. Mix together all the dressing ingredients in a large bowl. Add the
mushrooms, mooli and spring onions and mix well.
2. Cover and leave to marinate for at least 2 hours in the fridge. Season
to taste. Serve spooned over crisp lettuce leaves.
NOTES : Preparation: 10 minutes, plus marinating Serves 4 Not suitable for
freezing Make ahead Per serving: 136 cals, 12g fat Cost: =A31.20p per
portion
Recipe by: BBC Vegetarian Good Food, July 1997 Posted to MC-Recipe Digest
V1 #645 by Kerry Erwin <kerry@north.org> on Jun 16, 1997

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