Ingredients
4 large portobello mushrooms, gills removed
8 tablespoons Whole Foods Market Organic Shiitake Sesame Vinaigrette, divided
1/4-1/2 head green cabbage, thinly sliced (about 5 cups)
1/2 pound asparagus, trimmed and shaved into slices with a vegetable peeler, or shredded
3 green onions, thinly sliced
2 large carrots, shaved into slices with a vegetable peeler, or shredded
1/4 cup Pecans toasted and chopped
8 tablespoons Whole Foods Market Organic Shiitake Sesame Vinaigrette, divided
1/4-1/2 head green cabbage, thinly sliced (about 5 cups)
1/2 pound asparagus, trimmed and shaved into slices with a vegetable peeler, or shredded
3 green onions, thinly sliced
2 large carrots, shaved into slices with a vegetable peeler, or shredded
1/4 cup Pecans toasted and chopped
Method
Preheat oven to 450°F. Brush mushrooms all over with 2 tablespoons vinaigrette, arrange gill-side down on a parchment-paper-lined baking sheet and roast, until just tender, about 10 minutes. Pat dry to remove any excess liquid; set aside to let cool. In a large bowl, toss cabbage, asparagus, green onions and carrots with remaining 6 tablespoons vinaigrette. Arrange mushrooms on plates, fill with slaw, garnish with nuts and serve.
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