Mushroom Salad with Soy Vinaigrette

We've paired two of our favorite mushrooms--tender cremini and slightly crunchy enoki--with watercress and radishes for a combo that's a little woodsy, a little spicy, and a whole lot of yummy texture.

mushroom spinach salad with soy vinaigrette dressing
Photo: Blaine Moats
Total Time:
15 mins


  • 1 large fresh red Thai chile

  • ¼ cup fresh lemon juice

  • 1 small shallot, minced

  • 3 tablespoon canola oil

  • 2 tablespoon soy sauce

  • 1 tablespoon toasted sesame oil

  • Kosher salt and freshly ground black pepper

  • 1 pound fresh cremini mushrooms, sliced, and/or enoki mushrooms, trimmed and broken into small clusters

  • 4 cup watercress and/or baby arugula

  • 2 radishes, thinly sliced

  • 1 teaspoon sesame seeds


  1. Mince 1 teaspoon chile from the whole chile; slice remaining. In a large bowl whisk together lemon juice, minced chile, shallot, canola oil, soy sauce, sesame oil, and a pinch each of salt and black pepper. Gently fold in mushrooms to coat.

  2. Divide greens and radishes among serving plates. Spoon mushroom mixture over greens. Sprinkle with sesame seeds and sliced chile. Makes 4 servings.

Nutrition Facts (per serving)

166 Calories
14g Fat
8g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 166
% Daily Value *
Total Fat 14g 18%
Saturated Fat 1g 5%
Sodium 535mg 23%
Total Carbohydrate 8g 3%
Total Sugars 3g
Protein 5g
Vitamin C 25.5mg 128%
Calcium 75mg 6%
Iron 0.9mg 5%
Potassium 707mg 15%
Folate, total 38.7mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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