Before I started eating a primarily plant-based, raw diet, one of my favorite salads was a wilted spinach and mushroom salad. Of course, what made it wilted was the hot bacon that was tossed into raw spinach (and sometimes) sautéed mushrooms. I had all the ingredients on hand one night around dinner time and I whipped this up. It quickly became one of my new favorite dishes.
This is a raw/vegan adaptation of the traditional version. I eat the entire recipe as a dinner salad, but if you are experimenting in raw food or just want a super low-cal and healthy side, it’s a great addition to your repertoire. The mushrooms are meaty, the red onions are bright and there’s a little kick of red pepper flakes. I love to sprinkle a pinch of flake sea salt to the finished dish for a little salty crunch.
3-4 cups of raw spinach
1 large handful of baby bellas (sliced at 1/4″)
1/4 cup of thinly sliced red onion
1/8 cup of apple cider vinegar
1/4 cup of soy sauce (or Tamari if you want 100% raw)
1T (or a scant less) of honey
Light pinch of red pepper flakes
Splash of toasted sesame oil (again, omit if you’re strictly raw)
Sesame seeds (I prefer black & white mixed for aesthetics)
1. Combine all ingredients in a bowl and toss with your hands until well-mixed. Let rest for about 5 minutes.