Raw Vegan Thai Larb Inspired Salad
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
  • 1 head of romaine lettuce
  • About 16 mint leaves or more if you'd like
  • About 16 cilantro leaves or more if you'd like
Oyster mushroom & walnut crumble
  • 1 cup walnuts
  • 1 bag of Oyster mushrooms (9.5oz) or 2 large portabello mushrooms
  • 2 Tablespoons coconut aminos
  • ¼ teaspoon salt
  • 1 Tablespoon aminos
  • 1 teaspoon maple syrup
  • 7½ Tablespoons lime juice (3 limes)
  • 1 teaspoon dulse flakes
  • ½ teaspoon kelp powder
  • ½ teaspoon- 1 teaspoon chili flakes
  • A pinch of salt
  • Some mint and cilantro leaves, sliced green onion, and some sliced shallots for garnish
  1. Roughly chop up the mushrooms and put them in a bowl and add coconut aminos and salt. Toss well and let it sit for 30 minutes.
  2. Once you're done marinating, you'll notice the oyster mushrooms released quite a bit of water. Pour out the water, and keep this liquid, setting it aside. *Soak and dry the walnuts in a dehydrator before hand. If you don't have a dehydrator, you can lightly toast them but the recipe won't be raw anymore.
  3. Place the oyster mushrooms (without the marinating liquid) and walnuts into the food processor and pulse until it sort of looks like crumbles. Don't over process it, as it'll end up becoming a paste.
  4. Transfer the oyster mushroom and walnut crumbles into a bowl. Whisk together the dressing ingredients in a small bowl. Pour in 2 Tablespoons of the dressing into the crumble mixture and toss well.
  5. If you own a dehydrator, line the tray with a mesh sheet, then a silicone sheet. Spread out the crumble mixture thinly and evenly. Put it in the dehydrator and dry on 115℉ (46℃) for 2-3 hours. If you don't own a dehydrator, skip to 6.
  6. Thinly slice the romaine lettuce and plate it. Mix in the mint and cilantro leaves into the crumble mixture and toss gently. Place the crumble mixture on top of the lettuce leaves.
  7. Garnish with some more mint and cilantro leaves, sliced shallots, and sliced green onions. Drizzle the dressing generously on top.
I recommend purchasing oyster mushrooms in an Asian market. You'll get the best deal. You could find it at Whole Foods too, but they jack up the price about 3 times!!! Oyster mushrooms are naturally sweeter than portabello mushrooms. If you are using portabello mushrooms, adjust the sweetness to taste.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-thai-larb-inspired-salad/