Sesame Greens With Roasted Shiitakes
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
4 servings Toasted, soy-glazed sunflower seeds and roasted mushrooms make this salad especially satisfying. If desired, use vegetarian “oyster-flavored” sauce.
Ingredients
- 3 tablespoons white wine or rice vinegar
- 1 tablespoon oyster sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons soy sauce or tamari
- 1 garlic clove, grated or mashed to a paste
- 1 bunch Swiss chard (about 12 ounces), finely shredded, ribs and all (4 packed cups)
- ¼ small head red cabbage, finely shredded (about 2 cups)
- 4 ounces shiitake mushrooms, stems removed and caps thinly sliced
- 2 tablespoons vegetable oil
- ¼ teaspoon salt
- ⅓ cup sunflower seeds or chopped cashews
- 2 teaspoons soy sauce
- Toasted sesame seeds
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 tablespoons white wine or rice vinegar
- 1 tablespoon oyster sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons soy sauce or tamari
- 1 garlic clove, grated or mashed to a paste
- 1 bunch Swiss chard (about 12 ounces), finely shredded, ribs and all (4 packed cups)
- ¼ small head red cabbage, finely shredded (about 2 cups)
- 4 ounces shiitake mushrooms, stems removed and caps thinly sliced
- 2 tablespoons vegetable oil
- ¼ teaspoon salt
- ⅓ cup sunflower seeds or chopped cashews
- 2 teaspoons soy sauce
- Toasted sesame seeds
Let's Cook
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Step 1.
Stir together in a large bowl: 3 tablespoons white wine or rice vinegar; 1 tablespoon oyster sauce; 2 teaspoons toasted sesame oil; 2 teaspoons soy sauce or tamari; 1 garlic clove, grated or mashed to a paste
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Step 2.
Add to the bowl: 1 bunch Swiss chard (about 12 ounces), finely shredded, ribs and all (4 packed cups); ¼ small head red cabbage, finely shredded (about 2 cups)
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Step 3.
Toss well and allow to sit while you prepare the remaining ingredients.
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Step 4.
Position a rack in the lower third of the oven and preheat the broiler. Toss together on a rimmed baking sheet: 4 ounces shiitake mushrooms, stems removed and caps thinly sliced; 2 tablespoons vegetable oil; ¼ teaspoon salt
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Step 5.
Broil the mushrooms until well browned, 4 to 7 minutes. While the mushrooms cook, place a small skillet over medium heat. Add: ⅓ cup sunflower seeds or chopped cashews
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Step 6.
Cook, stirring, until toasted. Remove from the heat and immediately add to the skillet: 2 teaspoons soy sauce
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Step 7.
Stir to coat the seeds with the soy sauce until the liquid has evaporated.
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Step 8.
Taste the greens for salt and acid and adjust the flavor accordingly. Add the mushrooms and toasted sunflower seeds and toss. Serve topped with: Toasted sesame seeds