Go Back
+ servings

Vegan "Scallops" and Edamame Corn Salad (gluten free, refined sugar free)

These Vegan "Scallops" and Edamame Corn Salad make for a great summer side dish, and it's grill-friendly too! Vegan, gluten free, refined sugar free.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Salad, sides
Keyword: asian, gluten free, grilling, mushrooms, refined sugar free, salad, side dishes, summer
Servings: 2 -3 servings
Author: Remy


  • for the scallops
  • 5-6 large king oyster mushrooms*
  • 2 tsp gluten free soy sauce
  • 1 clove garlic minced
  • pinch of coconut sugar
  • optional touch of sesame oil
  • salt and pepper to taste
  • for the salad
  • 3 ears of corn raw or grilled, then shucked
  • 1 cup shelled cooked edamame
  • 1-2 small watermelon radish sliced thinly and quartered
  • 3 green onions
  • 1 tbsp black sesame seeds
  • salt and pepper to taste
  • tamari citrus vinaigrette to taste, or other light dressing


  • Begin by preparing the mushroom "scallops". Slice your king oyster mushroom stems and skewer 3-4 pieces on wooden sticks. You should end up with circles and you can choose your desired thickness. I'd recommend 1-1.5" in height. Mix together gluten free soy sauce, garlic, coconut sugar and sesame oil if using and brush sauce all over all sides of mushroom scallops. If you have time, you can also let marinate for 30 minutes or so before cooking. Either grill, or pan sear on high heat on each side for a few minutes, until golden brown.
  • Next, to prepare salad, add edamame shucked corn, radish, sliced green onion and sesame seeds. Add tamari citrus vinaigrette to taste, and salt and pepper to finish.
  • To serve, enjoy salad cold or hot, alongside mushroom "scallops"! The salad can be prepared in advance, but I'd recommend grilling or pan searing the scallops when you're ready to enjoy.


*I like to use about 2 mushrooms per person