Asian Crispy Mushroom, Edamame, and Cucumber Salad

Slice ¹/₄ piece Cucumbers into half-moons, cut 40 gr Carrots into fine matchsticks, and slice 15 gr Spring Onion into thin rings.

In a small bowl, whisk together 15 ml Soy Sauce, the juice of ¹/₂ piece Lime, ¹/₄ tbsp Sesame oil, grated 3 gr Ginger root, minced ³/₄ clove Garlic, and 3 ml Maple Syrup until smooth.

Trim 100 gr Asian mushroom mix into bite-sized pieces and toss with 10 gr Corn starch until evenly coated.

Blanch 75 gr Edamame in lightly salted boiling water for 3 minutes, then immediately drain and plunge into cold water to chill.

Heat ³/₄ tbsp Sunflower oil in a wide skillet over medium-high heat and fry the coated mushrooms for 6 to 8 minutes until golden and crisp, turning as needed.

Combine the sliced cucumbers, carrots, spring onions, and chilled edamame in a large bowl, pour over the prepared dressing, and toss gently.

Divide the dressed vegetable salad evenly between two serving bowls and arrange the hot, crispy mushrooms on top.

Coarsely chop 15 gr Cashews and scatter them over the bowls along with 1 ¹/₄ tsp Sesame seeds before serving immediately.