• Email
  • Pin It

Umeboshi Garlic Mushroom Salad


Contributed by:

Umeboshi Garlic Mushroom Salad


0 comments | Leave Comment

1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...


Umeboshi Garlic Mushroom Salad

This salad features a assortment of colors, flavors and textures from each different ingredient. It is all harmoniously brought together with the dressing. The dressing and sautéed mushrooms feature umeboshi plum vinegar. The vinegar gives this salad a slightly salty, sour flavor, and serves as a digestive aid.


  • Prep Time : 10 min
  • Cook Time : 10 min
  • Ready Time : 20 min





    • 1 head romaine lettuce, sliced into 1 inch pieces
    • 4 handfuls mesclun greens
    • 2 carrots, shredded
    • 8 teaspoons roasted red pepper, thinly sliced
    • ½ hothouse cucumber, quartered and sliced
    • 2 cans solid white albacore tuna in water
    • 14 ounces baby bella mushrooms, sliced
    • 2 tablespoons olive oil
    • Pinch sea salt
    • 1 tablespoon plus 1 teaspoon soy sauce
    • 1 tablespoon plus 1 teaspoon umeboshi vinegar
    • 1 tablespoon plus 1 teaspoon apple cider vinegar
    • 1¼ teaspoons garlic powder
    • ¾ cup toasted sunflower seeds


    • 2 tablespoons soy sauce
    • 2 tablespoons umeboshi vinegar
    • 2 tablespoons apple cider vinegar
    • 1½ teaspoons sea salt
    • 6 tablespoons water


    1 Mix the romaine lettuce and mesclun greens together and place them at the bottom of each bowl. When assembling this salad, visually divide the bowl into 4 parts and place one ingredient in each quarter of each bowl.
    2 Place the shredded carrot in one quarter of each bowl.
    3 Then place the roasted red pepper next to the shredded carrot in another quarter of each bowl.
    4 Next, place the cucumber in the third quarter of each bowl, and finally, put tuna in the fourth quarter of each bowl.
    5 Heat a sauté pan over medium-low heat. Put the olive oil in the pan and place the sliced mushrooms into the pan with the sea salt. Sauté for one minute.
    6 Add the soy sauce, umeboshi vinegar, apple cider vinegar and garlic powder to the pan. Stir and let cook for three minutes.
    7 Spoon the cooked mushrooms into the center of each salad bowl.
    8 To make the dressing, mix the soy sauce, umeboshi vinegar, apple cider vinegar, sea salt and water together.
    9 Sprinkle each salad with toasted sunflower seeds and drizzle the dressing on top.

    Umeboshi vinegar is the bright red brine that is leftover from making umeboshi plum pickles.  It can be used to season cooked vegetables, soups, marinades and dressings. It is available in the Japanese food section at most natural food stores. To replace the flavor of umeboshi
    vinegar, a mixture of red wine vinegar and sea salt may be used.  Click here to purchase.


    As seen in Joy of Kosher with Jamie Geller Magazine – (Bitayavon Summer 2012) – Subscribe Now.


    Leave a Reply

    Log in or Join For Free or leave a reply as a guest

    Your email address will not be published. Required fields are marked *


    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

      Notify me of follow-up comments by email

    Posted in