6 large Portobello mushrooms 2 tbsp olive oil 1 tsp salt 2 cups sugar snap peas 2 cups carrots, shredded 2 cups bean sprouts 1 tomato, diced 1 cup asparagus, chopped 1/2 cup brown rice, cooked 2 tbsp garlic, minced 3 tbsp Thai chili pepper, minced 1 tbsp fresh ginger 2 tbsp lemon, juiced 3 tbsp lemon zest 2 tsp soy sauce 1/4 cup sesame oil Cabbage Sesame seeds
Remove black membrane from mushrooms using a spoon and then season with salt and olive oil. Roast in the oven for 5-10 minutes at 375°F.
In a bowl mix sugar snap peas, carrots, bean sprouts, tomatoes, and asparagus.
Preheat a saucepan with water and boil brown rice. Once cooked, shock with cold water and add to salad mixture.
In a separate bowl whisk garlic, Thai chili pepper, ginger, lemon juice, lemon zest, soy sauce and sesame oil. Add dressing to salad and let sit for 10 minutes in the refrigerator. Garnish with cabbage and sesame seeds and enjoy!
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