Move over steak salad, this marinated Asian portobello salad with nutty sesame and crunchy wonton crisps is perfect for the start of grilling season!
With the way prices are going at restaurants, I don't know about you, but to me it sounds so much better to stay home with a simple, delicious meal than to fight the crowds. If you’re with me, this is the perfect recipe. Put this marinated portobello over just about anything – no need to get crazy with the salad – but if you’re up for it, it’s amaaaaaazing.
Portobello Asian Marinade
On a particularly busy day I drizzled a bit of dressing, about two teaspoons, over portobello mushroom caps to marinate for a few hours. At lunch, or who are we kidding, 10:30 AM, I decided to grill ’em up on the George Foreman grill. I was chatting with a friend on the phone when I sliced them up and took a bite. I’m not sure the exact noise I made, but it may have been inappropriate for small children. These mushrooms are definitely under the #bestthingieverate category.
Asian Portobello Mushroom Marinade / Dressing options
I confess. I was a little naughty with this recipe. I used a dressing with oil in it, which I’m really trying to cut back on because of the calorie density and nutrient deficiency, but a little went a long way. I almost ALWAYS make my dressings and marinades from scratch, but this was one time I went the semi-homemade direction because of a time crunch.
If you'd like to make your own oil-free version, you can try this:
Teriyaki Marinade, original recipe by Emily Happy Healthy
Ingredients
3 tbsp liquid aminos, coconut aminos or wheat-free tamari
3 tbsp maple syrup or agave nectar
2-3 tbsp water
1 tbsp rice vinegar
1 tsp garlic powder or 1 clove pressed
1 tsp ginger powder or 1/2 inch grated
Let's talk salad, Asian Sesame Salad with Crunchy Wonton Crisps
Here’s how this all went down.
We were at my friend Dena’s house and she said there were a ton of salad kits on sale at the grocery. I was heading out to go camping so I drove over and grabbed a few. One was an Asian mixture with cabbage, kale, lettuce…..the whole lot. My daughter loved it so much that she demanded I go buy her another kit so she could eat it for lunch.
When a child is demanding a salad kit, isn’t it a law that you’ve got to go do it? Anyway, I bought it again and realized how much plastic and packaging it contained so I told her NO MORE SALAD KITS. We will re-make this ourselves.
Voila. The Asian Sesame Salad with Crunchy Wonton Crisps was born.
Note: This Asian Sesame Salad with Crunchy Wonton Crisps makes way more than 4 servings. Try slicing the leftovers thinly for a teriyaki tempeh lettuce wrap or taco slaw and store the wonton crisps in an air-tight container for later use!
Asian Portobello Sesame Salad with Crunchy Wonton Crisps
Serves 4
Move over steak salad, this marinated Asian portobello salad with nutty sesame and crunchy wonton crisps is perfect for the start of grilling season!
Ingredients
4 portobello mushroom caps
For the Salad
1 pkg egg-free wonton wrappers
Salt and pepper, to taste
1 head purple cabbage, chopped into chunks
1/2 head white cabbage, chopped into chunks
1 bunch Lacinato kale, chopped
1 head romaine lettuce, chopped
1/2 red onion, sliced thinly
1 bunch fresh cilantro, chopped
1/4 cup toasted sesame seeds
1 cup almonds, chopped
1 bottle Annie's Naturals Organic Sesame Ginger Dressing *(or make an oil-free Sesame Ginger Dressing below)
Directions
Wipe the portobellos with a wet paper towel to remove any soil; pour 1 tsp sesame ginger dressing on the underside of each portobello and let sit while you make the salad.
Preheat oven to 375 degrees. Lay the wonton wrappers on a baking sheet, making sure they don't touch. Sprinkle tops with salt and pepper. Bake until golden brown, 7 to 9 minutes.
Preheat the grill or George Foreman and grill until mushrooms are tender; 5 to 10 minutes, depending on how done you like it. If using a standard grill, flip halfway through cook time.
Add purple and white cabbage to a large bowl; toss in kale, romaine, onion and cilantro; top with toasted sesame seeds and almonds. Serve, topped with a sliced portobello, Sesame Ginger Dressing and a wonton crisp on each plate.
Notes
*Make an oil-free Sesame Ginger Dressing by blending the following:
1 Tbsp soy sauce, liquid aminos or wheat-free tamari, 3 Tbsp rice vinegar, 1 Tbsp toasted sesame seeds, 3 medjool dates, 1 Tbsp grated ginger, 1/4 cup water, 1 Tbsp lime juice, 1 clove garlic
By Dawn Hutchins
Estimated Nutrition Information for Marinated Asian Portobello Sesame Salad with Crunchy Wonton Crisps
4 Servings
Amount Per Serving (For salad and mushroom, no dressing)
Calories 176.3
Total Fat 6.0 g
Saturated Fat 0.7 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 2.5 g
Cholesterol 0.7 mg
Sodium 90.9 mg
Potassium 740.4 mg
Total Carbohydrate 26.5 g
Dietary Fiber 10.0 g
Sugars 3.4 g
Protein 10.4 g
Vitamin A 383.3 %
Vitamin B-12 0.0 %
Vitamin B-6 13.5 %
Vitamin C 111.2 %
Vitamin D 0.0 %
Vitamin E 11.4 %
Calcium 23.7 %
Copper 22.5 %
Folate 27.0 %
Iron 20.1 %
Magnesium 15.9 %
Manganese 60.8 %
Niacin 9.2 %
Pantothenic Acid 1.8 %
Phosphorus 13.0 %
Riboflavin 13.2 %
Selenium 5.9 %
Thiamin 15.5 %
Zinc 7.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
With 2 Tbsp dressing:
Calories 316.3
Total Fat 20.0 g
Saturated Fat 1.7 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 2.5 g
Cholesterol 0.7 mg
Sodium 300.9 mg
Potassium 740.4 mg
Total Carbohydrate 30.5 g
Dietary Fiber 10.0 g
Sugars 6.4 g
Protein 10.4 g