Warm Mushroom Salad with Asian Slaw

This warm mushroom salad features a bright, crunchy cabbage slaw with miso ginger dressing. Topped with earthy, caramelized mushrooms for a delicious starter.

4 cups shredded cabbage or napa cabbage (about 10 ounces)
1/2 cup grated carrot (1 small carrot)
1/2 cup miso ginger dressing (see note)
2 tablespoons canola oil or butter
1 small shallot, minced (1 ounce)
9 ounces sliced fresh mushrooms (mix of maitake, trumpet and shiitake)
Sesame seeds, for topping
Chives, for topping

View the full recipe at The Seasoned Vegetable →