BBQ Shiitake Rainbow Slaw with a Lime Vinaigrette
A vibrant and flavorful plant-based slaw packed with shredded vegetables and smoky BBQ-glazed shiitake mushrooms, tossed in a zesty lime dressing. Perfect as a side dish, salad, or sandwich filler.
Equipment
- Sharp knife or mandoline
- Cutting board
- Mixing bowls
- Large skillet
- Whisk or jar (for dressing)
- Tongs or spatula
Ingredients
For the Slaw:
- 1 ½ cups red cabbage thinly shredded
- 1 ½ cups green cabbage thinly shredded
- 2 medium carrots shredded
- ½ large cucumber thinly sliced into matchsticks
- ½ cup chopped fresh cilantro
For the BBQ Shiitake Mushrooms:
- 8 oz shiitake mushrooms stems removed and sliced
- 1 tablespoon olive oil
- 2 tablespoons BBQ sauce your favorite
- ½ teaspoon liquid smoke optional but recommended
- Pinch of salt
For the Lime Dressing:
- Juice of 2 limes
- 1 tablespoon olive oil
- 1 teaspoon maple syrup or agave
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Thinly shred red and green cabbage, grate the carrots, julienne the cucumber, and chop the cilantro. Toss everything together in a large mixing bowl.
- Heat olive oil in a skillet over medium-high heat. Add sliced shiitakes and cook for 5–7 minutes, stirring occasionally, until they’re golden and slightly crispy.
- Reduce heat to low, add BBQ sauce and liquid smoke, and stir to coat. Cook for 2–3 more minutes until sticky and caramelized. Remove from heat.
- In a small bowl or jar, whisk together lime juice, olive oil, maple syrup, Dijon, garlic powder, salt, and pepper until emulsified.
- Pour the lime dressing over the slaw and toss to combine. Let sit for 5–10 minutes to absorb the flavors.
- Serve slaw in bowls or on a platter, then pile the BBQ shiitake mushrooms on top. Garnish with extra cilantro if desired.
Video
@herbyeater Took me a lifetime (exaggeration... or is it??) to chop this slaw, but they are worth it. 🌈🌈 Red + green cabbage, carrot, cucumber, cilantro… and then those BBQ shiitake mushrooms to top it all off and make this a real meal. Topped with a quick homemade lime vinaigrette I could drink. Crunchy, smoky, herby- we celebrate color over here in more ways than one. #rainbowslaw #bbqmushrooms #plantbasedrecipes #herbyeats #eattherainbow #vegansummerfood
♬ Manchild - Sabrina Carpenter
Notes
No Shiitakes? Try oyster mushrooms or thinly sliced portobellos. Not into Mushrooms? Try this with Tofu!
Make it a heartier meal: Serve in pita pockets or tacos for a hearty plant-based lunch.
Storage: Slaw (without mushrooms) will keep for up to 4 days in the fridge. Store mushrooms separately for best texture.