Mushrooms give this crunchy, rich salad a "meaty" flavor - fantastic on wholewheat or pita bread.
Author: Claire, CalorieKing.com Member
Serves: 4 person(s)
Preparation Time: 25 mins
6 Shitaki mushrooms, roughly chopped (6 - 7 mushrooms)
3 Tbsp fresh lemon juice
1/4 cup plain, fat-free yogurt
1 Tbsp tahini
1 bag of angel hair shredded cabbage (about 2 cups)
1 green bell pepper, finely diced
3 scallions, diced
1 jalapeño pepper, seeded and finely diced (optional)
2 tsp hot pepper flakes (optional)
1 dash of fresh ground pepper, or to taste
In food processor, add lemon juice, yogurt, tahini and cooked mushrooms. Blend to a smooth paste.
In a medium-sized bowl, mix the blended mushroom paste mix, cabbage, green pepper, scallions, jalapeño pepper, hot pepper flakes, and ground pepper. Chill for 1 hour or overnight. Will keep for 3 to 4 days refrigerated.
Serving suggestions are not included in the nutritional analysis.
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