Centella & Oyster Mushroom Salad

This refreshingVietnamese salad supports gut–brain communication through centella asiatica(rau má), which has anti-inflammatory and neuroprotective properties, andoyster mushrooms, which are prebiotic-rich and aid short-chain fatty acid(SCFA) production.

Functional Pathway Link:
Centella provides neuroprotective triterpenoids andanti-inflammatory benefits for the gut–brain axis, while oyster mushrooms offerbeta-glucans that support gut microbiota and SCFA production; sesame seeds addantioxidant fats that protect intestinal lining.

Notes:
Best served fresh as a light starter or side dish;not suitable for refrigeration. Complements brown rice or mung bean soup for abalanced meal.

Functional Group

Food Type

Allergens

Gut-Brain Axis

Plant-Based

Sesame

Ingredients

● 1 cup Fresh Centella asiatica (Rau má) – rinsed

● 80 g Oyster Mushrooms – lightly stir-fried or air-baked with 1 tsp oliveoil

● ½ tbsp Toasted Sesame Seeds

● 3 slices Shallot – thinly sliced

● 1 tbsp Vinegar

● 1 tsp Lime Juice

● ½ tsp Soy Sauce or Vegan Fish Sauce

● 1 tsp Maple Syrup or honey (optional)

● Salt & black pepper totaste

Instructions

Lightly sauté or air-bake oyster mushrooms with 1 tsp olive oil until golden and tender.
In a bowl, combine soy sauce, vinegar, lime juice, syrup, salt, and pepper to make dressing.
Mix rau má, mushrooms, and shallots gently with dressing.
Top with toasted sesame seeds before serving.

Serving Size (and serving per package)

Calories (kilocalories
/kilojoules)

Total Fat

1 bowl (~200g)

150kcal

Protein

Total Carbohydrates

Dietary Fibre

10g