This one's for the veggies -- Spicy Kombu and Warm Shitake Mushroom Salad

Serves: 4
Prep Time: 15 minutes
Cook Time: 5 minutes

Ingredients:
1. 2 cups dried kombu (kelp), julienned (note: dried kombu can be found in the Asian section of most supermarkets
2. 2 cups shitake mushrooms, stemmed, sliced
3. 1 red bell pepper, julienned
4. 1 cup red cabbage, julienned
5. 1/2 cup peanuts
6. 1/2 cup soy sauce
7. 4 tablespoons thai style sweet chili sauce
8. 4 tablespoons olive oil
9. 1 thai chili, seeded, minced
10. 2 tablespoons fresh ginger, minced
11. 1 tablespoon fresh garlic, minced
12. 1/2 cup basil or thai basil, julienned (for garnish)
13. Salt and pepper, to taste

Directions:
In medium saucepan over high heat, add soy sauce, chili sauce, garlic and ginger. Slowly whisk in three tablespoons of the olive oil until properly emulsified. Bring to a simmer and reduce heat to low. Let reduce by half. While still hot, pour over julienned kombu and immediately remove to refrigerator. Let marinade at least an hour (ideally 3-4 hours).

While kombu is marinading, combine bell pepper, cabbage and peanuts. After enough time has passed, remove kombu from fridge and combine with vegetables. Save marinade.

In saute pan, heat remaining tablespoon of olive oil. Add shitakes, and saute 3-4 minutes, until tender but not mushy. Add salt and pepper and let cool to just above room temperature.

Just before serving, add chilis and peanuts. Toss in marinade and top with warm mushrooms and basil.