1 seedless Cucumber, 1/4” sliced
1 cup of Roasted Cashews, rough chopped
1 head of Romaine lettuce, 1/2″ sliced
1 lb Shimeji mushrooms, separated
2 cups of bean sprouts
1 bunch of cilantro, stems removed
3 Tbsp Sesame Seed oil
1 lime, zested and juiced
1 Tbsp Sweet Soy Sauce
2 Tbsp Fish Sauce
1/4 cup coconut milk
1. In a small sauté pan, heat up the oil till it begins to smoke, then quickly add the mushrooms allowing them to caramelize.
2. Once caramelized transfer mushrooms to a large mixing bowl and toss in the cilantro.
3. Add in remaining salad ingredients into the bowl, combine the dressing ingredients in a smaller bowl and poor around the edge of the salad ingredients so that you dress the bowl and not the actual salad and serve.