Asian-Inspired Crimini Mushroom Salad

Asian-Inspired Crimini Mushroom Salad

Published on Saturday, June 10, 2023 by Lisa Green

This salad has quickly become my favorite!  

It is packed with nutrition and is loaded with flavor. I made this salad the same day as the Grilled Chicken Wing recipe (coming soon!), and they pair perfectly together. I USED BEECH MUSHROOMS when I originally made this salad, but they are not the easiest to find. I like crimini mushrooms, which are baby portobellos. If you prefer to use portobellos, no problem; they take a bit longer to cook.  

Because of the small amount of vinegar used to make this recipe, it should be tolerated by those who suffer from acid reflux or GERD. I stumbled upon rose wine vinegar some time ago, but don’t fret if you can’t find it. Apple cider vinegar will work just fine in this recipe. Depending on your dietary triggers, you may forgo the optional dash of sriracha. 

This recipe is high in Vitamin A and potassium! Add toasted walnuts to make this salad into a meal with more protein. This gives it a nice crunch and a boost of protein. To make this salad vegan, use agave nectar instead of honey.  

[[ recipeID=recipe-8lhru2u8b, title=Asian-Inspired Crimini Mushroom Salad ]]

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Asian-Inspired Crimini Mushroom Salad

Servings: 2


  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins




The Salad

  • ½ carrot
  • ½ celery stalk
  • 1 tsp grated ginger
  • 1-2 tsp sesame seeds
  • ½ tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 4 oz crimini mushrooms
  • 3-4 cups arugula/spinach blend


  • 2 carrots
  • 1 tsp fresh ginger grated
  • 1 tablespoon honey
  • 1 tablespoon rose wine vinegar (or a apple cider vinegar)
  • 1 tablespoon rice wine vinegar
  • 1-2 tablespoons olive oil
  • Salt and pepper
  • Dash sriracha (optional)


  1. In a small saucepan put the carrots (cut into chunks) and the diced ginger. The smaller the pieces, the less time they will take to cook.
  2. Add water, just enough to cover the carrots, bring to a boil, and cook until soft. 
  3. Next, in a food processor, add the carrot, ginger, and the water. Puree until smooth. 
  4. Strain the mixture through a fine mesh strainer/flour sifter. Pushing the blend into the strainer to extract all of the liquid.
  5. Next, add the remaining ingredients for the dressing into a bowl. Stir until combined. 
  6. Slice the mushrooms and saute for 1-2 minutes, then add the vinegar, and cook for 1-2 minutes more.
  7. Then add the soy sauce and cook for another couple of minutes. Add salt and pepper, to taste, and finish with the sesame seeds.
  8. Cook until the mushrooms are tender, approximately 1-2 minutes more.
  9. Slice the celery into thin pieces.
  10. Time to build the salad. First, put the greens on a plate, then using a vegetable peeler, peel strips off the carrot and mix them slightly into the greens. Then add the celery.
  11. Place the star of the salad, the crimini mushrooms, right on top, and drizzle a touch of the sauce with them. 
  12. Now ladle the carrot dressing all around the salad, and garnish with sesame seeds. Grab a fork and enjoy!

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 2

Amount Per Serving
Calories 180
% Daily Value*
Total Fat 8.8g 13%
Saturated Fat 1.2g 6%
Trans Fat 0g
Sodium 318mg 13%
Total Carbohydrate 23.1g 7%
Dietary Fiber 4.1g 16%
Sugars 14.6g
Protein 5.1g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


Difficulty level: 2

*Difficulty level on a scale of 1-10 with 1 being easy (little to no cooking experience required) and 10 being difficult (having a strong background in cooking and using equipment)

Nutritional Analysis does not include optional ingredients.