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Asian Oyster Mushroom & Daikon Salad

Serves: 1 | Prep time: 10 minutes | Cooking time: 20 minutes | Cooking Skills: Moderate

"A fresh and zesty salad that is packed full of flavour and is seriously alkaline."  Tash x


For The Salad

160g spiralized daikon
1 tbsp sesame oil
1 clove grated garlic
5g ginger sliced
1/2 tsp mirin
1/2 tsp caraway seeds
1.5 cups of water
60g sweet potato, grated
50g oyster mushrooms
1 lime
65g kale
Pink salt
1 tsp olive oil
1 tbsp coconut oil


    1 tbsp olive oil
    2g diced chili
    5g fresh chopped coriander
    1 tbsp apple cider vinegar
    1 tsp rice wine vinegar
    pinch pink salt
    Optional: Golden linseeds and extra coriander for garnish


      1. Spiralise your daikon and put to one side in a bowl.
      2. In a frying pan put your sesame oil, grated garlic, ginger slices, mirin and caraway seeds. Turn onto a medium heat and sauté for in total 2 minutes.
      3. Every 20 seconds add 1/4 cup of water to cool down the pan and create more liquid into the mixture.
      4. After the 2 minutes add the grated sweet potato and stir for 1 minute then add another 1/4 cup of water and add the oyster mushrooms. Once you have added the oyster mushrooms sauté for a further 2 minutes adding another 14 cup of water. Take off the heat and put the contents into another bowl. Squeeze the lime over the kale with 1 tsp olive oil and a pinch of salt and massage until it starts to wilt and become soft.
      5. Using the same frying pan heat the coconut oil until it melts and add your massaged kale to the pan for 1 minute 30 seconds. Then take off the heat and add to the bowl with your daikon noodles.
      6. To make the dressing put all ingredients into a glass and mix together. Pour over the noodles and mix in.
      7. To serve put the noodles and kale onto a plate and then place the carrot and mushrooms over the top. You can garnish with some golden flax seed and fresh coriander if you wish.

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