I am not much of a salad lover. So, I am always trying to find new ways to eat my raw veggies. This has been my latest favorite. For some reason, I have been inspired to cut up my greens into smaller threads and I swear it makes it taste different. It isn’t just a matter of the feel in your mouth or the way it loads onto your fork. The same food in different size or shapes really does taste different! For instance, just think of pasta. There are sauces that I just can’t put on certain pasta shapes. I mean, why don’t we make macaroni and cheese with spaghetti noodles? Tastes different.
In the past month, I have mixed a number of other ingredients into my basic spinach and mushroom slaw. Topping it with chicken makes a dinner salad. Give it a try… and let me what you think of those thin strips…
Spinach and Mushroom Slaw
Fresh Spinach – I like the rougher, larger leaves in this better than baby spinach
White or Button Mushrooms
Asian Dressing (for store bought, I like Ken’s lite Asian Sesame with Ginger and Soy. If you are inspired to make your own dressing, try this recipe.)
Clean spinach and remove rough stems. Stack a bunch of leaves on top of each other. Roll them up and then slice in thin strips – about 1/4 inch. Wipe dirt off mushrooms with paper towel. Slice the mushrooms. Then, slice again to make small 1/4 inch mushroom strips. Toss spinach and mushrooms together with Asian dressing.
Optional add-ins: cilantro, grated carrot, grilled chicken, Asian noodles, napa or red cabbage