|► Makes 4 Servings|
|FOR THE QUICK-PICKLED VEGGIES:
1 cup (235 ml) hot water
6 tablespoons (90 ml) apple cider vinegar
11/2 tablespoons (18 g) organic cane sugar 1 cup (130 g) julienned carrot 1 cup (88 g) julienned daikon radish 1 cup (135 g) julienned cucumber
FOR THE OYSTER MUSHROOMS:
1/3 cup (80 ml) unsweetened nut-free non-dairy milk
1/2 cup (80 g) brown rice flour
1/2 teaspoon salt
6 ounces (170 g) oyster mushrooms, broken into bite-size pieces Cooking oil spray
FOR THE SALAD:
2 cups (134 g) chopped kale, without stems
2 cups (150 g) shredded napa cabbage 1/4 cup (10 g) chopped fresh basil
1/4 cup (4 g) chopped fresh cilantro 1/4 cup (24 g) chopped mint, without stems
1 French baguette (4 ounces, or 115 g), cubed and lightly toasted (gluten-free, if necessary)
FOR THE DRESSING:
1/3 cup (80 ml) rice vinegar
1/4 cup (63 g) vegan hoisin sauce (gluten-free, if necessary)
2 tablespoons (28 ml) water
|To make the quick-pickled veggies:
In a tall canning jar, stir the hot water, apple cider vinegar, and sugar together until the sugar has dissolved. Add the carrot, daikon, and cucumber to the jar, shake, and let marinate in the refrigerator for at least 30 minutes.
To make the oyster mushrooms:
Preheat the oven to 350°F (180°C, or gas mark 4) and line a baking sheet with parchment paper.
Place the milk in a shallow dish. Sift the rice flour and salt together in another shallow dish.
Dip the mushroom pieces into the non-dairy milk, letting any excess drip off, and then coat them in the rice flour. Place the crusted pieces on the baking sheet. Lightly spray both sides of the mushrooms with cooking oil spray and bake for 15 minutes. Flip the pieces over and bake for an additional 10 minutes.
To make the salad:
In a very large bowl, toss the kale, napa cabbage, basil, cilantro, mint, and bread cubes together. Divide the mixture among 4 serving bowls and divide the pickled vegetables among them. Next, divide the oyster mushrooms among the salads.
To make the dressing: Whisk the rice vinegar, hoisin, and water together. Drizzle it over the tops of the salads and serve.
Though regular basil is great here, if you can get your hands on Thai basil at an Asian or farmers’ market, give that a try. Used in traditional banh mi sandwiches, it has a unique flavour.