Move over steak salad, this recipe by Dawn Hutchins from Florida Coastal Cooking & Wellness, with marinated Asian portobello, nutty sesame, and crunchy wonton crisps, is going to make your dinner guests so happy – whether they’re plant-based or not.
Marinated Portobello Sesame Salad with Wonton Crisps [Vegan]
- 4 portobello mushroom caps
- 1 package egg-free wonton wrappers
- Olive oil
- Salt and pepper, to taste
- 1 head purple cabbage, chopped into chunks
- 1/2 head white cabbage, chopped into chunks
- 1 bunch lacinato kale, chopped
- 1 head romaine lettuce, chopped
- 1/2 red onion, sliced thinly
- 1 bunch fresh cilantro, chopped
- 1/4 cup toasted sesame seeds
- 1 cup almonds, chopped
- 1 bottle sesame ginger dressing
- Wipe the portobellos with a wet paper towel to remove any soil; pour 1 teaspoon sesame ginger dressing on the underside of each portobello and let sit while you make the salad.
- Preheat oven to 375°F. Lay the wonton wrappers on a baking sheet, making sure they don't touch. Brush tops with oil, and sprinkle with salt and pepper. Bake until golden brown, 7 to 9 minutes.
- Preheat the grill or skillet and grill until mushrooms are tender; 5 to 10 minutes, depending on how done you like it. If using a standard grill, flip halfway through cook time.
- Add purple and white cabbage to a large bowl; toss in kale, romaine, onion, and cilantro; top with toasted sesame seeds and almonds. Serve, topped with a sliced portobello, dressing and a wonton crisp on each plate.