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Recipe by Michal Frischman

Mushroom-Cabbage-Ramen Salad

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Parve Parve
Easy Easy
4 Servings
Allergens
30 Minutes
Diets

I don’t generally call dishes with noodles in them “salad,” but I think this one is light enough to qualify. It’s good as a side dish or a main, and would be great with some leftover grilled or roasted chicken thrown in, too.

Ingredients

Main ingredients

  • 3 tablespoons olive oil

  • 2 (16-oz./450-g.) containers beech or white button mushrooms

  • 3 cloves garlic, minced

  • 3 cubes Dorot Gardens Frozen Ginger

  • 2 carrots, julienned

  • 6 savoy cabbage leaves, cleaned, dried, and shredded

  • 2 tablespoons Gefen Soy Sauce

  • 2 tablespoons mirin or Tio Pepe Light Sherry or other cooking sherry

  • 3 packages ramen noodles, spice packets discarded

Directions

Prepare the Salad

1.

In a frying pan, heat the olive oil over medium heat.

2.

Sauté the mushrooms until browned, then add the garlic, ginger, carrots, and cabbage.

3.

Cook another five minutes, until cabbage is a bit softened. Add soy sauce and mirin.

4.

Meanwhile, heat a medium pot of water and salt it well. Cook the ramen noodles and drain. Toss with mushroom mixture and serve warm.

Credits

Photography: Moishie Wulliger Food Styling:Renee Muller

Mushroom-Cabbage-Ramen Salad

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