2 Vegetarian Oyster Mushroom Salad Recipes That Are Fresh

Vegetarian oyster mushroom salad is a refreshing Vietnamese dish with a naturally crunchy texture, light flavor, and simple preparation process. In this article, Vô Úy Vegetarian Restaurant will introduce 2 easy sweet-and-sour vegetarian oyster mushroom salad recipes, along with useful tips to keep the salad crisp, flavorful, and free from excess water. Let’s explore the recipes below.

Vegetarian Oyster Mushroom Salad – A Refreshing Dish for Hot Days

Vegetarian oyster mushroom salad is light, easy to eat, and perfect for adding variety to your daily meals. The dish combines a balanced sweet-and-sour flavor with the natural chewiness of oyster mushrooms and the freshness of vegetables such as carrots, onions, and cucumbers. The result is a refreshing yet satisfying salad that works well for many occasions.

This dish is ideal as an appetizer, a side dish for family meals, or a delicious option for vegetarian gatherings and weekend parties. Thanks to its simple ingredients and easy preparation, vegetarian oyster mushroom salad is suitable for many different tastes and helps make meals more exciting.

2 Simple Ways to Make Vegetarian Oyster Mushroom Salad at Home

In this article, Vô Úy Vegetarian Restaurant will guide you through 2 delicious vegetarian oyster mushroom salad recipes that are easy to prepare at home. Each version offers a unique flavor, ranging from light and refreshing to bold sweet-and-spicy notes, making them perfect for family meals or vegetarian parties.

Thai-Style Vegetarian Oyster Mushroom Salad

Thai-style vegetarian oyster mushroom salad is colorful, aromatic, and incredibly appetizing. When tasting this dish, you will enjoy the chewy texture of oyster mushrooms combined with the mild sourness of green mango, the spicy kick of chili, and the refreshing aroma of mint leaves. This salad tastes even better when served with sesame rice crackers or vegetarian shrimp chips.

Ingredients

• 200g oyster mushrooms
• 1 green mango
• A small handful of mint leaves
• 10g cilantro
• 1 small piece of ginger
• 2 bird’s eye chilies
• 2 tablespoons lime juice
• 3 tablespoons palm sugar
• 2 tablespoons vegetarian fish sauce
• 2 tablespoons chili sauce

Instructions

Step 1: Prepare the Ingredients

Trim the oyster mushroom stems, wash thoroughly, and soak the mushrooms in diluted salt water for about 10–15 minutes. Rinse again with clean water, drain well, and tear the mushrooms into bite-sized strips.

Wash and peel the green mango, then shred it into thin strips. To keep the mango crisp, refrigerate it for about 20 minutes before mixing. Pick the mint leaves, wash, and drain them well. Peel and thinly slice the ginger, then wash the chilies.

Step 2: Fry the Mushrooms

Heat about 300ml of cooking oil in a pan. Once the oil is hot, fry the oyster mushrooms over low heat until both sides become evenly golden brown. Remove and place them on paper towels to absorb excess oil.

Step 3: Make the Salad Dressing

Add cilantro, ginger, and bird’s eye chilies into a mortar and pound for about 2–3 minutes until well combined. Transfer the mixture to a bowl and add palm sugar, chili sauce, vegetarian fish sauce, and lime juice. Stir well until the dressing becomes slightly thickened with a balanced sweet, sour, and spicy flavor.

Step 4: Mix the Salad

Place the shredded mango, fried mushrooms, and mint leaves into a large bowl. Pour the dressing evenly over the ingredients and gently toss until everything is well coated. Transfer the salad to a serving plate and enjoy immediately with rice crackers or vegetarian shrimp chips for extra crunch and flavor.

Sweet and Sour Vegetarian Oyster Mushroom Salad

Besides the Thai-style version, you can also customize the recipe based on your personal taste. Here is another delicious sweet-and-sour vegetarian oyster mushroom salad recipe that is easy to prepare at home.

Ingredients

• 10g vegetarian spare ribs
• 200g small oyster mushrooms
• 100g cucumber
• 20g shredded carrot
• 100g shredded coconut heart soaked in sweet vinegar
• 5g roasted peanuts
• A small handful of Vietnamese coriander
• 1 tablespoon fried shallots
• 1/2 onion
• 2 tablespoons minced shallots
• 2 tablespoons minced lemongrass
• A little minced chili
• 3 calamansi limes
• Seasonings: cooking oil, curry powder, salt, sugar, vegetarian fish sauce, and seasoning powder

Instructions

Step 1: Prepare the Ingredients

First, soak the vegetarian spare ribs until softened, then tear them into thin strips and squeeze out excess water thoroughly. Marinate with 1/2 tablespoon vegetarian seasoning powder so the ribs absorb flavor.

Keep the oyster mushrooms whole without trimming the base completely to preserve their chewy texture. Soak them in diluted salt water, blanch briefly in boiling water, then gently squeeze dry. Thinly slice the onion and soak it in ice water to reduce its sharpness while keeping it crisp. Slice the cucumber diagonally into bite-sized pieces. Place the coconut heart, cucumber, and shredded carrot into a bowl. Add the juice of 1 calamansi lime, 1 tablespoon sugar, and a little salt to lightly season the vegetables.

Next, sauté the minced lemongrass and shallots until fragrant. Add 1 tablespoon curry powder and stir well. Then add the oyster mushrooms together with 1 tablespoon vegetarian seasoning powder, 1 tablespoon curry powder, 1/2 tablespoon sugar, and a little seasoning powder. Stir until the mushrooms absorb the spices, then turn off the heat.

Step 2: Mix the Salad

To prepare the dressing, combine 2 tablespoons vegetarian fish sauce, 3 tablespoons sugar, the juice of 3 calamansi limes, a little seasoning powder, and minced chili in a small saucepan. Heat gently while stirring until the mixture slightly thickens, then let it cool.

Heat cooking oil in a pan and fry the vegetarian spare ribs until golden and crispy. Remove and drain excess oil.

When ready to serve, place the oyster mushrooms, cucumber, carrot, onion, Vietnamese coriander, coconut heart, and half of the crispy vegetarian spare ribs into a large bowl. Pour the dressing over the salad and gently toss until evenly coated.

Transfer the salad to a plate and top with roasted peanuts, fried shallots, and the remaining crispy vegetarian spare ribs for extra flavor and texture.\

Helpful Tips for Making Vegetarian Oyster Mushroom Salad

• Squeeze the vegetarian spare ribs thoroughly before frying to achieve a crispier texture.
• Tear the vegetarian spare ribs into smaller strips so the salad is easier to mix and enjoy.
• Adding curry powder to the mushrooms gives the dish a beautiful color and a more aromatic flavor.
• Mix the salad only right before serving to keep the vegetables crisp and prevent excess liquid from forming.

Tips for Making Crispy and Fresh Vegetarian Oyster Mushroom Salad Without Excess Water

To keep vegetarian oyster mushroom salad crispy, fresh, and free from excess liquid, it is important to pay attention to every step, from preparing the ingredients to mixing the salad. By following a few simple tips below, your salad will always have a fresher taste and a more appealing texture.

Blanch the Mushrooms Quickly

You should blanch the oyster mushrooms in boiling water for only 1–2 minutes. This helps the mushrooms cook just enough while still maintaining their naturally chewy and crunchy texture.

Drain the Mushrooms Thoroughly

After blanching, make sure the mushrooms are completely drained before mixing them with the other ingredients. Excess water can make the salad watery and dilute the flavor.

Mix the Salad Right Before Serving

For the best texture and flavor, the salad should only be mixed right before eating. This helps the vegetables and mushrooms stay crisp, fresh, and perfectly seasoned.

Avoid Soaking Vegetables for Too Long

Vegetables such as carrots, onions, and cucumbers should only be prepared briefly. Soaking them for too long can make them soft and cause them to release water, which affects the texture of the salad.

With these simple tips, your vegetarian oyster mushroom salad will always stay crispy, flavorful, and refreshing. Try them out for your next homemade vegetarian meal.

How to Store Vegetarian Oyster Mushroom Salad

If you cannot finish the salad immediately, proper storage will help maintain its freshness and flavor. However, vegetarian oyster mushroom salad always tastes best when enjoyed on the same day.

Store in the Refrigerator

Place the salad in an airtight container and keep it in the refrigerator to preserve the freshness of the mushrooms and vegetables.

Consume Within 1–2 Days

The salad should be eaten within 1–2 days for the best flavor and quality.

To keep the salad crisp for longer, it is recommended to store the dressing separately and mix it only before serving. This helps prevent excess water from forming and preserves the crunchy texture of the vegetables.

Conclusion

Vegetarian oyster mushroom salad is a simple dish that delivers a refreshing and satisfying dining experience thanks to its balanced sweet-and-sour flavor. Once you understand the proper techniques and useful tips, you can easily prepare this delicious dish at home.

If you enjoy vegetarian cuisine and would like to experience more refined plant-based dishes, visit Vô Úy Vegetarian Restaurant. Here, every dish is carefully prepared with attention to detail, offering guests a light, comforting, and memorable dining experience.