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Lunch & Dinner and Salads

Raw Asparagus And Mushroom Salad With Walnuts And Miso Dressing

By Chef Sylvie
RECIPE QUICK FACTS
Gluten Free, Grain Free, Vegan, and Vegetarian
SERVING SIZE: 2 to 4
PREP TIME: 20 min
TOTAL TIME: 20 min

A raw asparagus salad with miso dressing and crunchy walnuts.

Ingredients:

  • 1 bunch thin asparagus spears (about 1 pound), trimmed and bottom half peeled if stalks aren’t pencil thin
  • 3 oz/ 85g baby portabella (aka cremini) mushrooms, cleaned and pat dry
  • 1 Tablespoon/15ml light white or yellow miso, (organic and non-GMO)
  • 1 ½ Tablespoons/22ml rice vinegar (unseasoned or you can use apple cider vinegar if you prefer)
  • ½ tsp raw honey
  • 1 Tablespoon/15ml mild flavored olive oil (or walnut oil)
  • 1 Tablespoon/15ml water (or more if necessary to thin dressing)
  • 1/4 cup/ 28g walnuts, lightly toasted and chopped

Instructions:

  1. Working with 1 asparagus spear at a time, slice spears on the diagonal to create very thin slices. Transfer to a medium bowl (snap off tips as you get to the end of the spears and add to bowl). Shave mushrooms with a mandolin to create paper thin slices and add to bowl as well.
  2. Combine miso, rice vinegar, honey, oil and water in a small bowl and briskly whisk until well blended and a pourable consistency (add more water to thin if necessary).
  3. Drizzle miso dressing over shaved mushrooms and asparagus and toss to coat.
  4. Divide asparagus salad among plates. Top with toasted walnuts and serve.

This recipe originally appeared on Gourmande in the Kitchen.

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