I love this--got the recipe from a friend who makes it for me when I visit her. I prefer half the sugar indicated but otherwise follow it exactly. It's a very flexible dish that allows you to make whatever amount you need. And it keeps for days! I enjoy it as a salad topping or in sandwiches, or just by itself.
Fresh citrus and sweet, sour, and spicy Asian flavors put a new twist on mushroom salad. If mushrooms are very large, quarter them. Marinating overnight intensifies the taste.
More From Cooking Light
- Calories: 63
- Calories from fat: 34%
- Fat: 2.4g
- Saturated fat: 0.3g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 0.5g
- Protein: 3.1g
- Carbohydrate: 8.6g
- Fiber: 1.2g
- Cholesterol: 0.0mg
- Iron: 0.5mg
- Sodium: 188mg
- Calcium: 7mg
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 2 tablespoons fresh lime juice
- 1 tablespoon low-sodium soy sauce
- 3/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 4 garlic cloves, thinly sliced
- 1 teaspoon grated orange rind
- 2 teaspoons extravirgin olive oil
- 1 teaspoon dark sesame oil
- 1/2 teaspoon grated lime rind
- 1 pound mushrooms, halved
- 2 tablespoons chopped fresh parsley
- Combine first 7 ingredients in a small saucepan. Bring to a boil; cook 1 minute or until sugar dissolves. Remove from heat; stir in orange rind, oils, and lime rind. Combine vinegar mixture and mushrooms in a large bowl; toss well to combine. Cover; refrigerate overnight. Add parsley; toss to combine.
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