Vegetarian recipe: Spinach-shiitake salad with yuzu-wasabi dressing

Celebrating National Vegetarian Week, here’s a delicious salad with a kick – a spinach-shiitake salad with yuzu-wasabi dressing from Vegan: The Cookbook by Jean-Christian Jury

Super simple and easy to make this salad is one delicious lunch with a twist – plus all the ingredients are raw so it’s perfect for your health kick (plus that means no cooking time).

Jean-Christian Jury’s Vegan: The Cookbook is a mammoth of a recipe collection, boasting 450 recipes from over 150 countries. These plant-based recipes include starters, mains and desserts that are made with readily available ingredients that are naturally delicious. The book proves that being vegan in no way means having to go hungry.

Preparation time: 20 minutes

Ingredients for dressing 

4 tablespoons yuzu juice

1 tablespoon Tamari (gluten free soy sauce)

1 teaspoon wasabi paste

4 tablespoons sesame oil

1 teaspoon whole-grain Dijon mustard

salt and freshly ground black pepper

Ingredients for salad

500g shiitake mushrooms stems removed and sliced

500g baby spinach

125g baby asparagus

4 radishes, thinly sliced

120g cherry tomatoes, halved

To make 

To make the dressing, using a food processor or high speed blender, blend the yuzu juice, soy sauce, wasabi puree, vegetable oil and mustard until smooth. Season to taste with salt and freshly ground pepper.

To make the salad, transfer the dressing to a large bowl, add the salad ingredients, mix gently to coat with the dressing. Serve immediately.

Jean-Christian Jury is a vegan and raw-food chef from Toulouse, France, who is now based
in Los Angeles.

Jury’s book Vegan: The Cookbook (Phaidon) is available to buy for £20.36 here

More vegetarian recipes on Healthista:

Meat-free Monday recipe: raw pea and courgette soup

Meat-free Monday: vegan red bean salad recipe

Meat-free Monday recipe: Chilli and mango superbowl

Like this article? Sign up to our newsletter to get more articles like this delivered straight to your inbox.