Been a bit excessive over the long weekend? Time to get things back in check with Fat-loss Pickled Asian Mushroom Salad 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

Serves 4



125ml rice wine vinegar

3tbsp caster sugar

1tbsp salt

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.