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29 Sep, 2020

Roasted ginger mushrooms and satay slaw

This dish is a great way to get enough raw veggies throughout the colder months as the rice noodles and roasted mushrooms add the much needed warmth to the dish. This is a great example of packing a wide variety of colours and nutrients into one plate!



  • 200g glass noodles
  • ½ pointed cabbage, finely shredded
  • ½ red pepper, thinly sliced
  • ½ yellow pepper, thinly sliced
  • ½ cucumber, cut into thin slices
  • 200g chestnut mushrooms
  • 50g cashew nuts
  • 1 thumb sized piece of ginger, peeled and grated
  • 2 cloves of garlic, peeled and finely chopped
  • 1 tsp sesame oil
  • 2 tbsp tamari or soya sauce
  • 1 tsp honey
  • 1 small bunch coriander, finely chopped
  • 1 tsp sesame seeds

For the satay dressing

  • 50g Cashew nuts
  • 30ml tamari or soya sauce
  • Juice of 1 lime
  • 50ml water
  • 25ml rapeseed oil
  • 25ml sesame oil


  1. Line a baking tray with greaseproof paper and pre heat your oven to 180 degrees.
  2. First, we need to make the sauce that you need to pour over the mushrooms while baking them. Finely chop the ginger and garlic and mix it together with the sesame oil, tamari and honey.
  3. Place the mushrooms on a baking tray and pour over the sauce. Using your hands, toss the mushrooms in the sauce so they are well coated. Roast in the oven for 25 mins until the mushrooms are crispy on the outside and tender.
  4. Place the glass noodles in a large mixing bowl and pour over boiling water so that they are completely covered. Leave to stand for 3 mins until the noodles are soft then drain and place them on a large serving platter.
  5. Add the shredded cabbage, peppers, cucumber and roasted mushrooms.
  6. To make the satay dressing, place all the ingredients in a food processor and pulse until smooth. Pour the sauce over the noodles, veg and mushrooms. Top with the chopped coriander and sesame seeds.