I love this salad! It’s so refreshing and it takes advantage of two ingredients that hold up very well in the winter, especially now when lettuce is hard to come by where we live. This salad packs a nutrient punch of mushrooms, fresh sprouts, fermented soy, ginger and vinegar. And best of all…it’s cheap.
1 punnet of mushrooms
1/2 punnet mung bean sprouts
1 tbsp olive oil
1/2 tbsp soy sauce
1/2 tbsp rice wine or apple cider vinegar
1 tsp minced ginger
Scrub and slice mushrooms. Rinse sprouts. Gather sprouts and chop once across length. Throw in a container with other ingredients. Let sit until serving (at least three hours). Make a shehakol and enjoy!