A light and refreshing, flavor-packed easy raw mushroom salad with balsamic vinegar that is made with fresh mushrooms, fresh parsley, and crispy bell peppers in a simple freshly squeezed orange dressing.
Why You'll Love This Salad
- This fresh mushroom salad comes together in just a few minutes, making it a great option for busy weeknights or last-minute lunches/dinners.
- Mushrooms are a plant-based dieters dream.
- Bursting with flavor, the combination of tangy balsamic vinegar and sweet oranges infuse into the mushrooms creating a delicious and well-balanced flavor profile.
- Dietary friendly - completely vegan and plant-based. As there is no oil, it is low fat too (see ingredients for note on oil). It is also suitable for those on a gluten free, soy free, corn free and grain free diet.
Ingredients You'll Need
Button mushrooms or white cup mushrooms (see above pic), are cleaned, the stem ends are trimmed (not discarded), and then cut into quarters and left chunky. Choose good quality raw mushrooms with no bruising.
Spring onions, are thinly sliced. Use the green and the white part.
Red bell peppers (capsicum), will be diced. These add a nice crispy contrast to the soft mushrooms. I love using the red ones as they are sweet, but you can add any colored ones you prefer.
Fresh parsley leaves will be chopped up adding a fresh herb element.
Raw Mushroom Salad Dressing
Freshly squeezed orange juice. A key ingredient in this super juicy dressing. The mushrooms soak up the juice really well.
Balsamic glaze or balsamic vinegar I prefer the glaze, it has a nicer thick consistency and couples perfectly with the orange juice.
Salt and cracked black pepper to taste.
Optional - you can also add extra virgin olive oil, a clove of garlic or nutritional yeast for a cheese flavor to the dressing.
Janelle's Tip
This is a cold mushroom salad and is best consumed within the same day as the mushrooms are still firm yet juicy without being soggy.
More Salad Recipes
You might also love Mediterranean tahini salad, easy tomato sumac onion salad, or delicious beetroot salad with walnuts.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Easy Raw Mushroom Salad With Balsamic Vinegar
Ingredients
- 250 grams White cup mushrooms quartered with soft stems. Or use button mushrooms, see note 1
- ½ cup Red bell pepper diced (capsicum)
- ¼ cup Spring onion sliced
- ¼ cup Parsley leaves chopped
Raw Mushroom Salad Dressing
- ⅓ cup Orange juice freshly squeezed
- 1 tablespoon Balsamic glaze substitute balsamic vinegar, see note 2
- ⅓ teaspoon Salt or to taste
- ⅙ teaspoon Black cracked pepper or to taste
Instructions
- In a large bowl, combine the 250 grams White cup mushrooms, ¼ cup Spring onion, ½ cup Red bell pepper, and ¼ cup Parsley leaves
- In a separate bowl, whisk together the freshly squeezed ⅓ cup Orange juice, 1 tablespoon Balsamic glaze or vinegar, ⅓ teaspoon Salt , and ⅙ teaspoon Black cracked pepperuntil well combined
- Pour the dressing over the vegetables and toss until everything is evenly coated
- Chill in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld together.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.
Judy
The vibrant colors of this salad! Can I use portobello mushrooms instead of button mushrooms?
Janelle Hama
I personally haven't tried, if you do try, just make sure you clean them thoroughly (as with any mushroom)