Name: Spiralized Salad Asian-Style
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups packed spiralized or shredded carrots; 2 cups packed spiralized or shredded beets; 2 cups bean sprouts; 3 shallots finely sliced; ½ cup fresh or defrosted frozen baby peas; Cooked shitake mushrooms (see below); ¼ cup packed cilantro leaves; Garden sprouts for garnish (optional); ¼ cup chopped peanuts; 3 ozs. fresh shitake mushrooms, very finely sliced; ½ cup mirin; 1 tbsps. Tamari; 1 tbsp. Thai Fish Sauce or Coconut Aminos (vegetarian/vegan); Juice of 3-4 limes (1/4 cup); 2 tsps. vegetable oil; Liquid from shitakes; ½ tsp. grated fresh ginger; 3 scallions, thinly sliced (both white and green parts); Salt, to taste; Sriracha or hot sauce, to taste

Instructions

Add carrots, beets, bean sprouts, peas cilantro and cooked mushrooms in a medium bowl and set aside.
Over medium heat, simmer shitakes with mirin, Tamari and Fish Sauce or Coconut Aminos for 8-10 minutes until mushrooms are tender. Allow to cool. Drain mushrooms over a bowl and set aside separately mushrooms and liquid, (approximately 3 ½ ozs.).
Combine lime juice, vegetable oil, shitake liquid, grated ginger, scallions salt and Sriracha. Taste to correct seasonings to your preference.
Pour enough vinaigrette over vegetables to coat, and toss, adding more salt or Sriracha if needed. Serve, topped with chopped peanuts and sprouts.