In a large bowl, combine shredded cabbage and grated carrot. Toss with miso ginger dressing and set aside.
Heat oil or butter in a large pan over low heat. Stir in shallots and let cook about 5 minutes. Increase heat to medium low, then stir in mushrooms to coat and let cook without disturbing 5 to 7 minutes. Flip mushrooms and let cook another 5 minutes until slightly browned on each side.
Remove mushrooms from heat. Transfer on top of cabbage slaw. Sprinkle with sesame seeds and chives. Serve immediately.
The key to caramelizing the mushrooms in this recipe is to leave them undisturbed. It lets the mushrooms get brown and toasted and super delicious.
Use canola oil instead of butter or another oil with a high smoke point.
Be sure to use a gluten free miso paste such as this one in the dressing.
Looking to add to this salad? Grilled shrimp or chicken would be a nice addition. Or you can serve your choice of protein on the side with noodles or brown rice to make it a meal.
Want to make this mushroom salad a meal? You can add my baked marinated tofu to this salad and serve it with noodles or brown rice to keep it gluten free. For those who are mushroom averse, you can serve the warm mushrooms on the side of the Asian slaw.