Been a bit excessive over the long weekend? Time to get things back in check with Fat-loss Pickled Asian Mushroom Salad https://bit.ly/2EmjiYN. It’s packed with fat-loss allies like chilli and mushrooms, but luckily it’s so delicious you’ll never think of it as diet food! #lowfat #familyandfriends #tastesgreat #dietfood #salad #goodforyou
Fat-loss Pickled Asian Mushroom Salad
125ml rice wine vinegar
3tbsp caster sugar
1tbsp olive oil
1tbsp sesame oil
1 red chilli, finely sliced
1tbsp sunflower or olive oil
250g Oyster mushrooms
100g Baby Button mushrooms
1 green pepper, deseeded and sliced
1 small cucumber, deseeded and cut into lengths
100g herb salad leaves or Asian greens
1tbsp sesame seeds, toasted
fresh coriander leaves, to serve
1 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.
2 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. Place mushrooms in the pickling liquid for an hour.
3 Toss the drained mushrooms, green pepper, cucumber, salad leaves and sesame seeds in a little of the pickling liquid and arrange on a serving plate. Garnish with the coriander leaves.