Bibimbap Salad
Serves: 3
Amie Torphy
1 January 1970
Based on User reviews:
56
Spice
51
Sweetness
46
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 tbsps
Soy Sauce1 tbsp
Sesame Oil1 tbsp
Honey1 clove
Garlic (minced)1 tsp
Ginger (grated)4 tbsps
Canola Oil (plus 1/4 cup)2 small
Zucchini (halved lengthwise)1 cup
Rice Vinegar2 tsps
Lime Juice (fresh)2 tsps
Dijon Mustard1 cup
Carrot (julienned)Directions:
1
Light a grill to high heat
2
Combine the soy sauce, sesame oil, 1 teaspoon honey, garlic, ginger and 2 tablespoons canola oil in a baking dish
3
Add the mushrooms, turn to coat and let them marinate at room temperature for 15 minutes
4
Brush the zucchini with 2 tablespoons of canola oil and season them with salt and black pepper, to taste
5
Grill until slightly charred on both sides and just cooked through, about 3 minutes per side
6
Remove and cut them crosswise into 1/4-inch slices
7
At the same time, grill the mushrooms until golden brown on both sides and just cooked through, about 4 minutes per side
8
Remove and cut them into thin strips
9
Whisk together the rice vinegar, lime juice, mustard, 1 tablespoon honey and 1/4 cup canola oil in a large shallow bowl and adjust the seasonings with salt and pepper, to taste
10
Add the warm, cooked rice and toss to coat
11
Arrange the mushrooms, zucchini, bean sprouts and carrots over the top and garnish with cilantro leaves