Asian Summer Salad


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.


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