Recipe - Thai Mushroom Salad

For the dressing
1 Lime, grated rind & juice
3 tablespoon Groundnut oil
2 tablespoon Light soy sauce
1 Garlic clove, crushed
1 Red chilli, deseeded fine
choppd
2 One half Cm piece fresh root ginger,
grated
3 tablespoon Chopped fresh coriander
For the Salad
450 g Mixed mushrooms eg button
oyster shiitake, cut or sliced up
350 g Mooli radish (daikon),
peeled and grated
4 Spring onions, cut or sliced up into
strips
Seasoning
Crisp lettuce leaves, to
serve

1. Mix together all the dressing ingredients in a large bowl. Add the
mushrooms, mooli and spring onions and mix well.

2. Cover and leave to marinate for at least 2 hours in the fridge. Season
to taste. Serve spooned over crisp lettuce leaves.

NOTES : Preparation: 10 minutes, plus marinating Serves 4 Not suitable for
freezing Make ahead Per serving: 136 cals, 12g fat Cost: =A31.20p per
portion
Recipe by: BBC Vegetarian Good Food, July 1997 Posted to MCRecipe Digest
V1 #645 by Kerry Erwin kerry@north.org on Jun 16, 1997