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Parve
Easy
20 Minutes
Diets 
Mushrooms are a great way to add some substance to a salad — perfect for meals when you want filling and delicious food that’s a little lighter. For me, that’s always the last meal of Yom Tov. I serve all my leftovers, plus a nice salad, and we’re good to go!
8 ounces (225 grams) mushrooms of your choice, sliced (I used Beechwood, but cremini or shiitake would be great too)
oil, for sautéing
8 ounces (225 grams) mixed greens
4 ounces (110 grams) shredded cabbage
3 scallions, sliced
1 avocado, cubed
1 tablespoon Gefen Sesame Seeds
3 tablespoons soy sauce
2 tablespoons mirin, sweet white wine, or Glicks Apple Juice
1 tablespoon olive oil
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
2 tablespoons Mighty Sesame Tahini
2 teaspoons Manischewitz Honey
Sauté mushrooms in oil until lightly browned.
Combine all salad ingredients in a large bowl. Mix dressing ingredients separately and pour over salad immediately before serving.
Food Styling- Renee Muller
Photography- Hudi Greenberger
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I was very excited for the salad especially with the techina in the dressing but I must say the soy sauce completely overpowered the whole thing. If I were to make it again, I would use 1 T of soy and not 3.
Even before serving I added more techina and more honey because the dressing was so strong and it only helped a bit.