Name: Umeboshi Garlic Mushroom Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 head romaine lettuce (sliced into 1 inch pieces); 4 handfuls mesclun greens; 2 carrots (shredded); 8 teaspoons roasted red pepper (thinly sliced); ½ hothouse cucumber (quartered and sliced); 2 cans solid white albacore tuna in water; 14 ounces baby bella mushrooms (sliced); 2 tablespoons olive oil; Pinch sea salt; 1 tablespoon plus 1 teaspoon soy sauce; 1 tablespoon plus 1 teaspoon umeboshi vinegar; 1 tablespoon plus 1 teaspoon apple cider vinegar; 1¼ teaspoons garlic powder; ¾ cup toasted sunflower seeds; 2 tablespoons soy sauce; 2 tablespoons umeboshi vinegar; 2 tablespoons apple cider vinegar; 1½ teaspoons sea salt; 6 tablespoons water

This salad features a assortment of colors, flavors and textures from each different ingredient. It is all harmoniously brought together with the dressing. The dressing and sautéed mushrooms feature umeboshi plum vinegar. The vinegar gives this salad a slightly salty, sour flavor, and serves as a digestive aid.

Umeboshi Garlic Mushroom Salad

Prep Time 10

Cook Time 10

Total Time 20

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Servings

Ingredients

1 head romaine lettuce sliced into 1 inch pieces
4 handfuls mesclun greens
2 carrots shredded
8 teaspoons roasted red pepper thinly sliced
½ hothouse cucumber quartered and sliced
2 cans solid white albacore tuna in water
14 ounces baby bella mushrooms sliced
2 tablespoons olive oil
Pinch sea salt
1 tablespoon plus 1 teaspoon soy sauce
1 tablespoon plus 1 teaspoon umeboshi vinegar
1 tablespoon plus 1 teaspoon apple cider vinegar
1¼ teaspoons garlic powder
¾ cup toasted sunflower seeds
2 tablespoons soy sauce
2 tablespoons umeboshi vinegar
2 tablespoons apple cider vinegar
1½ teaspoons sea salt
6 tablespoons water

Instructions

1 Mix the romaine lettuce and mesclun greens together and place them at the bottom of each bowl. When assembling this salad, visually divide the bowl into 4 parts and place one ingredient in each quarter of each bowl. 2 Place the shredded carrot in one quarter of each bowl. 3 Then place the roasted red pepper next to the shredded carrot in another quarter of each bowl. 4 Next, place the cucumber in the third quarter of each bowl, and finally, put tuna in the fourth quarter of each bowl. 5 Heat a sauté pan over medium-low heat. Put the olive oil in the pan and place the sliced mushrooms into the pan with the sea salt. Sauté for one minute. 6 Add the soy sauce, umeboshi vinegar, apple cider vinegar and garlic powder to the pan. Stir and let cook for three minutes. 7 Spoon the cooked mushrooms into the center of each salad bowl. 8 To make the dressing, mix the soy sauce, umeboshi vinegar, apple cider vinegar, sea salt and water together. 9 Sprinkle each salad with toasted sunflower seeds and drizzle the dressing on top.
Umeboshi vinegar is the bright red brine that is leftover from making umeboshi plum pickles. It can be used to season cooked vegetables, soups, marinades and dressings. It is available in the Japanese food section at most natural food stores. To replace the flavor of umeboshi vinegar, a mixture of red wine vinegar and sea salt may be used. Click here to purchase.
As seen in Joy of Kosher with Jamie Geller Magazine – (Bitayavon Summer 2012) – Subscribe Now.