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Health-ified Po' Boy Salad

Imagine all the flavors of New Orleans packed into your mouth, but in a healthy way. BOOM.
Course Healthy Junk, Main Course, Salad
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3 -4
Author Brewing Happiness

Ingredients

  • 4 cups baby kale (sub lettuce of choice)
  • 1 green tomato, sliced (sub heirloom or regular tomato)
  • 1/2 cup sweet onion, sliced thin
  • 1/3 cup dill pickles, sliced thin

Healthy Coleslaw Ingredients:

  • 3 cups cole slaw mix (aka. shredded carrots, green and purple cabbage)
  • 1 tablespoon vegan mayo (sub greek yogurt)
  • 1 tablespoon lemon juice
  • 2 teaspoons maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Cajun-Cornflake Crusted Mushrooms

  • 8-10 oyster or shiitake mushrooms, stems removed
  • 1 cup whole wheat flour (sub all purpose flour)
  • 4 teaspoons nutritional yeast
  • 4 teaspoons cajun spice
  • 3/4-1 cup water
  • 4 cups cornflakes, crushed
  • 1-2 cups olive, canola, or grapeseed oil

Healthy Thousand Island Ingredients:

  • 1/4 cup vegan mayo (sub greek yogurt)
  • 1 tablespoon dijon mustard
  • 1 tablespoon lemon juice
  • 2 teaspoons ketchup
  • 2 teaspoons maple syrup (sub agave nectar or coconut nectar)

Optional Add Ons:

  • French bread, sliced
  • lemon wedges

Instructions

  1. Start by throwing together your healthy coleslaw. Put all ingredients in a medium sized bowl, and massage around with your hands until everything is evenly covered and the cabbage has softened slightly. This should only take a couple of minutes. After it is fully mixed and slightly soft, move to the refrigerator.
  2. Next mix together your thousand island ingredients in a small bowl, and once they are smooth and well combined set aside in the refrigerator.
  3. Now you want to get to workin' on those cajun-cornflake crusted mushrooms! In a medium sized bowl mix together your flour, nutritional yeast, cajun spice and water. To figure out how much water to add you want the mixture to be sticky, but not wet. (If you use whole wheat flour you may need to use more water than if you use all purpose.) Just do your best to guess, it won't make or break the recipe.
  4. In a second bowl add your crushed corn flakes, and set to the side.
  5. On your stove heat a pan with oil over medium-high heat. Then take your mushrooms, coat each side in "batter" using your hands (about 1 tablespoon to each side of the mushroom). You will need to mold the batter around the shroom. Once it's battered, roll it in the cornflakes - again you can use your hands to press the cornflakes into the sides of the batter and mold it.
  6. Once that is done, drop the mushroom into the oil and flip after 3-5 seconds (you want it golden brown, not black). Once each side is nice and golden drop your crusted mushroom onto a paper towel to let excess oil drip off. Do this for all of your mushrooms.
  7. After your mushrooms are ready, it's time to assemble! Layer your bowls with lettuce, about 1 cup of coleslaw, tomatoes, onions, pickles, 2-3 mushrooms, and drizzle with thousand island! Serve with optional french bread and lemon wedges!
  8. EAT UP