Mushroom Larb Salad


Serves: 2

Prep time: 10 minutes

Difficulty: Super Easy


Our mushroom Larb is a vegetarian take on the traditional Larb salad, usually made with minced pork or chicken. This incredibly simple – and super tasty – salad really packs a punch. It’s got salty, zingy and spicy kicks to the palate, as well as a satisfying crunchiness, thanks to the toasted rice.



Ingredients

  • 120g Mixed mushrooms, halved or quartered (depending on the size)
  • 2 tablespoons light soy sauce
  • 2 tablespoons lime juice
  • 1/2 teaspoon sugar
  • 2 teaspoons roasted rice
  • 1 teaspoon dried chilli flakes
  • 2 red shallots, chopped
  • 2 teaspoons finely chopped spring onion
  • 2 tablespoons finely chopped fresh coriander
  • 3 mint sprigs, leaves roughly chopped

Method

Bring a medium saucepan of water to the boil. Carefully drop the mushrooms and boil for about 2 minutes, until cooked through.

Drain the mushrooms and put them in a large bowl. Add the remaining ingredients and toss vigorously until everything is well mixed. Serve immediately.



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