Name: Sliced mushroom, salted cashew and yuzu salad
Ingredients: 80ml rice wine vinegar; 1 1/2 tbsp light brown sugar; 1 shallot, thinly sliced into rings (45g); 1 jalapeño, thinly sliced; 60g salted roasted cashews; 4 tbsp olive oil; 1 tbsp yuzu juice (or lime juice); 1 1/2 tbsp coconut aminos (or 1 tbsp light soy sauce); ¼ tsp white pepper, ground; 300g white closed cup mushrooms, thinly sliced; 40g coriander, roughly chopped; 80g watercress; 150g radishes, thinly sliced; Fine sea salt

Sliced mushroom, salted cashew and yuzu salad

New

Salad

Serves 4

Prep 15 min

Kinilaw - a Filipino ceviche, heavy with citrus and pops of pepper and chilli - is the inspiration here, though this version is built around raw mushrooms rather than fish. Don’t skip the thin slicing - a mandoline makes short work of it, and it’s what turns the mushrooms into something silky that pulls in the dressing in a way thicker slices won’t. Any leftovers are worth keeping in the fridge, where they steep further into something closer to a pickle – to spoon over silken tofu or cold noodles.

Ingredients

80ml	rice wine vinegar
1 1/2	tbsp light brown sugar
1	shallot, thinly sliced into rings (45g)
1	jalapeño, thinly sliced
60g	salted roasted cashews
4 tbsp	olive oil
1 tbsp	yuzu juice (or lime juice)
1 1/2 tbsp	coconut aminos (or 1 tbsp light soy sauce)
¼ tsp	white pepper, ground
300g	white closed cup mushrooms, thinly sliced
40g	coriander, roughly chopped
80g	watercress
150g	radishes, thinly sliced
	Fine sea salt

Method

In a large bowl whisk together the vinegar, sugar and ½ teaspoon of salt, then add the shallot and jalapeño and set aside to steep whilst you prepare the rest of the salad.
Using a pestle and mortar, lightly crush the cashews with the oil and ½ teaspoon of salt. Add this to the bowl along with the yuzu, coconut aminos and white pepper and stir together. Toss in the mushrooms, thoroughly mixing with your hands, then toss in the coriander and watercress.
Pile the dressed salad onto a lipped serving platter, alternating with handfuls of the radishes, and serve.