Asian-style red pepper salad

Based on 13 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Medium 👍
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
romaine hearts
bell peppers (red)
300 g wild mushrooms (e.g. porcini, chanterelle, shitake)
½ mango
green onions
onion
1 clove garlic
15 g mint leaves
15 g coriander leaves
2 tbsp peanut oil
4 tbsp soy sauce
1 tsp mirin
1 tsp toasted sesame oil
1 tbsp lime juice
1 tsp honey
salt
pepper
peanut oil for frying
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large frying pan
  • cooking spoon
  • large bowl
  • small bowl

Nutrition per serving

Cal
323
Protein
10 g
Fat
21 g
Carb
32 g
  • Step 1/6

    Slice spring onions and finely chop onion and garlic. Cut romaine hearts, bell pepper, wild mushrooms, and mango into bite-size pieces.
    • green onions
    • onion
    • 1 clove garlic
    • romaine hearts
    • bell peppers
    • 300 g wild mushrooms
    • ½ mango
    • cutting board
    • knife

    Slice spring onions and finely chop onion and garlic. Cut romaine hearts, bell pepper, wild mushrooms, and mango into bite-size pieces.

  • Step 2/6

    Heat up some peanut oil in a large frying pan. Sauté chopped onion, garlic, and bell pepper until slightly softened.
    • peanut oil for frying
    • large frying pan
    • cooking spoon

    Heat up some peanut oil in a large frying pan. Sauté chopped onion, garlic, and bell pepper until slightly softened.

  • Step 3/6

    Deglaze pan with three quarters of the soy sauce. Let simmer for 1 -2 min. Then, transfer to a large bowl.
    • 3 tbsp soy sauce
    • large bowl

    Deglaze pan with three quarters of the soy sauce. Let simmer for 1 -2 min. Then, transfer to a large bowl.

  • Step 4/6

    In the same pan, add some more peanut oil. Sauté mushrooms until fully cooked through. Season with salt and pepper. Then add to the bowl of sautéed bell peppers.
    • peanut oil for frying
    • salt
    • pepper
    • large frying pan

    In the same pan, add some more peanut oil. Sauté mushrooms until fully cooked through. Season with salt and pepper. Then add to the bowl of sautéed bell peppers.

  • Step 5/6

    To prepare the dressing, mix the remaining peanut oil with the remaining soy sauce, mirin, toasted sesame oil, lime juice, and honey. Season well with salt and pepper.
    • 1 tbsp soy sauce
    • 1 tsp mirin
    • 1 tsp toasted sesame oil
    • 1 tbsp lime juice
    • 1 tsp honey
    • salt
    • pepper
    • small bowl

    To prepare the dressing, mix the remaining peanut oil with the remaining soy sauce, mirin, toasted sesame oil, lime juice, and honey. Season well with salt and pepper.

  • Step 6/6

    Add romaine hearts, mango, spring onions, mint leaves, and coriander leaves to the sautéed vegetables. Drizzle the dressing on top and toss everything together. Enjoy lukewarm with some freshly baked bread.
    • 15 g mint leaves
    • 15 g coriander leaves
    • cooking spoon

    Add romaine hearts, mango, spring onions, mint leaves, and coriander leaves to the sautéed vegetables. Drizzle the dressing on top and toss everything together. Enjoy lukewarm with some freshly baked bread.