Fat-loss pickled asian mushroom salad
Fat-loss pickled asian mushroom salad
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PrintIngredients
For 4
You will need...
- 125 ml Rice wine vinegar
- 3 tbsp Caster sugar
- 1 tbsp Salt
- 1 tbsp Olive oil
- 1 tbsp Sesame oil
- 1 Red chillies, finely sliced
- 1 tbsp Sunflower or olive oil
- 250 g Oyster mushrooms
- 100 g Baby button mushrooms
- 1 Green pepper, deseeded and sliced
- 1 Small cucumber, deseeded and cut into lengths
- 100 g Herb salad leaves or Asian greens
- 1 tbsp Sesame seeds, toasted
To serve:
- Fresh coriander leaves
Fat-loss pickled asian mushroom salad Method
- Heat the vinegar, sugar and salt in a pan and bring to the boil. Stir and leave to cool. Once cold, whisk in the olive and sesame oils and stir in the red chilli.
- Heat the remaining oil in a pan and flash fry the mushrooms for 1 – 2 minutes. Dry on absorbent kitchen roll and leave to return to room temperature.
- Toss the mushrooms, green pepper, cucumber, salad leaves and sesame seeds in the dressing and arrange on a serving plate. Garnish with the coriander leaves.
YOUR FATLOSS ALLIES
Mushrooms are low in calories and high in filling fibre – 5 medium sized mushies contain just 20 calories and no fat! They are also virtually sugar and salt free and combined with their high water and fibre content, they are the ultimate ally when it comes to losing weight. Chillies increase the rate at which you burn calories so you want to add them to most everything you eat when you are in weight loss mode. Olive oil aids the circulatory system, thereby reducing the risk of arteriosclerosis and other circulatory ailments. The unsaturated fats, which make up olive oil, not only are cholesterol-free, but also have actually been shown to reduce cholesterol levels. It works as a protection against "bad" cholesterol.
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