Summer is a delightful season for salads, and we should not resist playing with herbs and vegetables and fruits to create exciting combinations and exquisite dressings. This recipe is a salad that brings contrasting textures and a super vinaigrette. It is a Mushroom-Carrot Salad that exhibits gingery overtones via the perfect dressing
Browse all of our Carrot recipes here and here, all of our Mushroom recipes here and here, and our Salad recipes here and here. We have a collection of Bittman Salads here. Or be inspired by our Mid Summer recipes here.
Mushroom and Carrot Salad with Mung Sprouts and Ginger Vinaigrette
Toss sliced button mushrooms with finely chopped celery and carrots, and then mix with mung bean sprouts. Dress with a vinaigrette made from olive oil, sherry vinegar, soy sauce and finely grated ginger.
recipe notes and alternatives
You can use walnut oil instead of olive oil.