Shiitake Mushroom Salad

Shiitake Mushroom Salad

  • Prep: 10 min
  • Cook Time: 5 min
  • Total: 15 min
  • Serving: 4 Servings

A combination of shiitake mushrooms, fresh mozzarella cheese, radicchio and Savoy cabbage gives this citrus-drizzled salad incredible texture and taste. Serve as a fresh side dish to meat and poultry.


  • 1 pound fresh mozzarella sliced 1/4 inch thick
  • 3 cups cleaned sliced shiitake mushrooms
  • 2 cloves of garlic, minced
  • 1/4 cup sesame seeds
  • 3 tablespoons soy sauce
  • 3 tablespoons balsamic vinegar
  • 1/4 cup sesame oil
  • 2 cups radicchio, shredded
  • 2 cups Savoy cabbage (about a 1/4 head of cabbage), shredded
  • 3 scallions, sliced thin
  • 1/2 cups basil leaves, torn
  • Juice of 1 orange
  • Sea salt and fresh pepper
  • 2 cups sliced red onions


  1. Place the cabbage, radicchio, scallions, onions, orange juice, basil and a few pinches of salt and pepper into a bowl and toss to combine.
  2. Put the oil into a large sauté pan over medium-high heat. Once it begins to shimmer, add the mushrooms and sauté for 2 minutes, and then add the garlic and sesame seeds and sauté the mixture until fragrant. Stir in the soy sauce and the balsamic vinegar and then bring the mixture to a simmer.
  3. Transfer the mushroom mixture to the bowl with the cabbage and toss well to combine. Serve the salad topped over slices of the fresh mozzarella.


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