Start by rinsing well and soaking in some warm water:
2 Oz Dried Shiitake Mushroom Caps
Let the mushrooms continue to re-hydrate while you make the salad. Reserve the liquid for the salad dressing.
Pan-Asian Cabbage Salad
1 large head Green Cabbage - chopped as you would for cole slaw
1 bunch Cilantro - washed and chopped fine
1 bunch Thai Basil - washed and chopped fine (regular basil works, too)
1 bunch Mint - washed and chopped fine
1 very small Red Onion - sliced paper thin and chopped
1-2 Jalapenos (according to your heat tolerance) seeded, sliced paper thin
Place all the above ingredients in a large bowl and toss gently to combine well.
Drizzle with the dressing:
Pan-Asian Salad Dressing
1 clove Garlic - mashed into a paste
1/3 C Sesame Oil
1/4 C Olive Oil
1/4 C Shiitake broth from soaking the Shiitake Mushroom Caps
1 t Vegan Fish Sauce (yes, Virginia there is such a thing at the Chinese Market. Is it raw? I have no idea.)
1 T Tamari, Nama Shoyu or Braggs Aminos
Whisk together, sprinkle over salad - mix well.
1/2 C chopped raw almonds.
2 Oz Shiitake mushroom caps (from the beginning of the recipe) soaked, stems removed and sliced into thin strips.
Thai Basil sprig for garnish.
Serve chilled. This salad is great for potlucks and picnics - it travels well and stays fresh without refrigeration for a few hours.