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. A wonderful addition to any gluten-free vegan menu, ready in minutes.
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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.
- Healthy, nutritious and a great way to load up on fiber. Mushrooms are low in calories but high in vitamins and minerals. Red bell peppers are also packed with vitamin C, and parsley is a good source of vitamin K.
- 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
500g 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.
¼ cup spring onions, are thinly sliced. Use the green and the white part.
½ cup 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.
¼ cup fresh parsley leaves will be chopped up adding a fresh herb element.
Raw Mushroom Salad Dressing
⅓ cup freshly squeezed orange juice. A key ingredient in this super juicy dressing. The mushrooms soak up the juice really well.
1 tablespoon balsamic glaze (affiliate link) 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.
How to Make Raw Mushroom Salad
- In a large bowl, combine the fresh mushrooms, spring onions, red bell peppers, and parsley leaves.
- In a separate bowl, whisk together the freshly squeezed oranges, balsamic glaze or vinegar, salt, and black pepper until 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.
Tip: This is a cold mushroom salad and is best consumed within the same day
Serving Suggestions
My family loves enjoying this mushroom salad on the side to rice dishes such this vegetable and nut rice or vermicelli rice with these amazing tofu skewers.
We also don't mind it with this lentil and pasta soup, it adds a nice fresh contrast to the starchy soup.
FAQs
Yes, you can make the dressing up to a day in advance and store it in the refrigerator until ready to use. Just be sure to give it a good whisk before using.
Related Recipes
You might also love a simple rocca salad (rocket), the best tahini salad, easy tomato and onion salad, creamy butter bean salad, or delicious vegan beetroot salad with walnuts.
An interesting quick related read is are mushrooms vegan? Or check out this collection of vegan mushroom recipes.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Easy Raw Mushroom Salad With Balsamic Vinegar
Ingredients
- 250 grams White cup mushrooms quartered with 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 leaves250 grams White cup mushrooms, ½ cup Red bell pepper, ¼ cup Spring onion, 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 combined⅓ cup Orange juice, 1 tablespoon Balsamic glaze, ⅓ teaspoon Salt, ⅙ teaspoon Black cracked pepper
- 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
Equipment
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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