Asian Salad w/ Shiitake & Edamame

DSC_0118There is something to be said about a quick and easy dinner using fridge and pantry goods that most of us have on hand. It is so satisfying to know that you can throw together a healthy meal at any time of day without having to prep ahead of time. The key, is to create a pantry full of wholesome and nutritional staples and once you invest in such constituents you will be forever grateful. It is so empowering to have five or six nourishing ingredients readily available and create an entire meal that your whole family can love. It’s all about creating an entire spread out of nothing. Making a feast from famine. That is true creativity at it’s core.


This salad happens to be one of my go-to dishes when I am in need of something fast and delicious. I love the asian flavors that embody this bowl of goodness. Feel free to mix it up and add whatever it is that you have stocked up. Sometimes I add pistachios for a bit of a crunch or sauté up some shaved brussels sprouts in with carrots and mushrooms. Leeks are always a good choice too. The asian style dressing is also something to be played around with. In our home we like things spicy, so Sriracha and red chili flakes are almost always accompanying our meals. If you are a wuss (I’m kidding) then use about half the amount or leave it out altogether. It’s all up to you. That really is the beauty of preparing salads (or any kind of dish in general); the infinite possibilities of versatility.




Asian Salad w/ Shiitake & Edamame {Vegan, Gluten Free, Paleo} 

Makes 4 appetizer salads or 2 main salads 
Prep time: 5 minutes, Cook time: 5 minutes


1 5 oz bag of mixed greens of your choice (I use Trader Joe’s “Power to the Greens” mix)

1 TBSP coconut oil, melted

4 small carrots, sliced thin (I use the slicing attachment in my food processor)

7 oz shiitake mushrooms, brushed clean and sliced (Be sure to use a dry dish or paper towel to scrub clean, never wet your mushrooms because they will absorb all water become mushy)

2 cloves of garlic, minced

salt & pepper

1 cup shelled edamame, about 1/4 cup in each bowl

cilantro for garnish, chopped

white or black sesame seeds for  garnish

Spicy Asian Dressing:

1.5 TBSP toasted sesame oil

1 TBSP rice vineger

1 tsp sriracha or hot sauce

1 tsp honey or agave

1 TBSP chives, chopped

1 tsp tamari or low sodium soy sauce

1/2 tsp pepper



1.  Place the mixed greens in a large bowl and set aside. In a small bowl combine all salad dressing ingredients and whisk together well and set aside.

2. Melt the coconut oil in large sauté pan over medium heat. Add the garlic and sauté for about 30 seconds or until fragrant (careful not to burn the garlic). Add the mushrooms, season with salt and pepper and sauté for about 5 minutes.  Add the sliced carrots to the pan. Mix carrots and mushrooms together well, turn off heat, and set aside.

3. Assemble the salad. Toss the greens in the asian vinaigrette until well coated. Add the warm mushroom/carrot mixture  over the top and garnish with edamame, cilantro and sesame seeds. Divide into individual bowls. Serve with extra Sriracha (if you so choose) and enjoy with your favorite pair of chopsticks.




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