Banh MI Salad - alive magazine

Ingredients

• 1 cup (250 mL) brown and wild rice mix
• 8 cups (2 L) spring mix
• 1/2 cup (125 mL) chopped mint
• 1/2 cup (125 mL) chopped cilantro
• 1 cup (250 mL) julienned carrots
• 1 cup (250 mL) julienned daikon
• 2 Tbsp (60 mL) rice vinegar
• 1 tsp (5 mL) brown sugar
• 1 lime, zested and juiced
• 3 garlic cloves, peeled and crushed
• 2 tsp (10 mL) low-sodium soy sauce or tamari
• 1 Tbsp (15 mL) grated gingerroot
• 2 tsp (10 mL) lemongrass paste
• 1/2 tsp (2 mL) Chinese five-spice powder
• 1/2 tsp (2 mL) ground coriander
• 2 tsp (10 mL) sesame oil
• 1 lb (450 g) oyster mushrooms
• 1/2 cup (125 mL) plain yogurt
• 1 tsp (5 mL) low-sodium soy sauce or tamari
• 1 tsp (5 mL) sriracha
• 1 tsp (5 mL) maple syrup
• 1 lime, juiced