Enoki Mushroom Salad (凉拌金针菇) Recipe
Enoki Mushroom Salad (凉拌金针菇) is a refreshing, crunchy, and vibrant salad that’s as satisfying to make as it is to eat. This beloved Chinese dish pairs delicate golden needle mushrooms with crisp cucumbers and a zingy, savory-sweet dressing, delivering flavors that sparkle with every bite. Whether you need a quick side, a lunch that won’t weigh you down, or a unique addition to your next dinner spread, this salad brings color, texture, and irresistible umami to the table.
Ingredients You’ll Need
One of the joys of Enoki Mushroom Salad (凉拌金针菇) is how it transforms a handful of everyday ingredients into something dazzling. Each addition has a purpose: brightness, crunch, punch, or just a little extra shine. Here’s what you’ll need, and why you don’t want to skip a single one.
- Enoki mushrooms: These slender, delicate mushrooms soak up the bright flavors of the dressing and provide unique texture—it’s crucial to trim off any tough ends for their signature tenderness.
- Persian cucumbers: Crisp, seedless, and refreshing, cucumbers add contrast and crunch to every bite; if you only have English cucumber, that works too!
- Red pepper: Sweet and colorful, red pepper brings appealing brightness—swap for a chili pepper if you love a spicy kick.
- Light soy sauce: The savory backbone of the salad, soy sauce adds rich umami that ties all the veggies together.
- Chinkiang vinegar: This Chinese black vinegar offers a hint of malty sweetness; rice vinegar is a good substitute for tanginess if that’s what you have on hand.
- Sugar: Just a pinch rounds out the acidity and keeps the flavors well-balanced and bright.
- Salt: Heightens all the vivid flavors; just a dusting brings everything into focus.
- Garlic: One little clove makes a world of difference, infusing the salad with underlying warmth and depth.
- Sesame oil: Just a drizzle brings gorgeous aroma and a nutty finish—don’t skip this, it’s what makes the salad so memorable!
How to Make Enoki Mushroom Salad (凉拌金针菇)
Step 1: Blanch the Enoki Mushrooms
Bring a medium-sized pot of water to a boil. Drop in the trimmed enoki mushrooms and let them cook for just 20 to 30 seconds—any longer, and they lose their snap! Immediately drain them in a colander, then rush the mushrooms under cold tap water to halt the cooking and lock in that perfect bite. Pat them dry with paper towels and add them to a mixing bowl, because soggy mushrooms just won’t do. Add your julienned cucumber and red pepper so they’re ready for tossing.
Step 2: Whisk the Dressing
In a small bowl, whisk together the light soy sauce, Chinkiang vinegar (or rice vinegar), sugar, salt, minced garlic, and sesame oil. Make sure that sugar dissolves and the garlic is mixed in well—this is your flavor bomb, so take a second to breathe in that garlicky, toasty aroma. This simple dressing is what transforms humble veggies into the sensational Enoki Mushroom Salad (凉拌金针菇).
Step 3: Combine and Serve
Just before you’re ready to eat, pour the dressing over the mushroom, cucumber, and red pepper mixture. Add toasted sesame seeds if desired—they add even more crunch and a subtle, nutty fragrance. Mix everything well to ensure every strand of enoki and every ribbon of cucumber is coated, then serve the Enoki Mushroom Salad (凉拌金针菇) at room temperature for the freshest texture and flavor.
How to Serve Enoki Mushroom Salad (凉拌金针菇)
Garnishes
A sprinkle of toasted sesame seeds amps up the aroma, while a scattering of chopped cilantro or green onions gives the salad a fresh, herbal finish. For those who crave excitement, extra chili flakes or a little drizzle of chili oil on top brings a gentle heat that’s impossible to resist.
Side Dishes
Pair your Enoki Mushroom Salad (凉拌金针菇) with warm jasmine rice, other chilled veggie salads, or simple grilled meats for a meal that balances warmth and coolness. It’s wonderful next to dumplings, light noodle bowls, or even a crisp-skinned roast chicken.
Creative Ways to Present
You can serve the salad in a large shared bowl, but why not try individual servings in small glass tumblers for a charming starter? Or nestle the salad into romaine leaves and serve as crunchy lettuce wraps for a fun, hand-held appetizer at your next gathering.
Make Ahead and Storage
Storing Leftovers
Store leftover Enoki Mushroom Salad (凉拌金针菇) in an airtight container in the refrigerator. It will keep well for about two days; beyond that, the cucumbers may lose some of their crunch, but the flavors will continue to meld fantastically.
Freezing
Freezing is not recommended for this salad. The delicate enoki mushrooms and cucumbers will lose their wonderful crisp texture, turning watery and limp once thawed. This is definitely a dish best enjoyed fresh!
Reheating
Enoki Mushroom Salad (凉拌金针菇) is meant to be enjoyed cold or at room temperature. There’s no need to reheat it—if you’ve stored it in the fridge, just let it sit out for a few minutes before serving to let the flavors shine.
FAQs
Can I use other mushrooms besides enoki?
Enoki mushrooms are the star for their texture and mild flavor, but you could experiment with very thinly sliced shiitake stems or white beech mushrooms for a different twist. Still, nothing quite matches the classic crunch of enoki.
What’s a good substitute for Chinkiang vinegar?
If you can’t find Chinkiang vinegar, try rice vinegar, which will give you a similar bright tanginess. For a slightly deeper flavor, mix rice vinegar with a splash of balsamic.
Is this salad spicy?
Not by default, but you can easily spice it up by adding a few slices of fresh chili or a swirl of chili oil. Red pepper in the recipe lends color, and using a chili pepper instead will give you a gentle kick!
Can I make Enoki Mushroom Salad (凉拌金针菇) ahead of time?
You can prep the veggies and whisk the dressing ahead of time; just keep them separate and toss together right before serving for best texture. The salad will keep in the fridge for up to two days, but is at its most vibrant right after mixing.
What dishes pair well with Enoki Mushroom Salad (凉拌金针菇)?
This salad shines alongside all sorts of Asian entrees: think dumplings, simple stir-fries, or even barbecue skewers. It also contrasts beautifully with rich or spicy flavors, acting as a palate cleanser between bites.
Final Thoughts
If you’re craving something light, fresh, and absolutely unforgettable, Enoki Mushroom Salad (凉拌金针菇) is a recipe you’ve got to try. It’s quick to make, fun to serve, and brings a pop of color and life to any meal. Your friends and family will love it—so gather your ingredients and enjoy every crunchy, savory-sweet bite!
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Enoki Mushroom Salad (凉拌金针菇) Recipe
- Total Time: 11 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This refreshing Enoki Mushroom Salad is a delightful combination of tender enoki mushrooms, crisp cucumbers, and a flavorful dressing. It’s a perfect side dish or appetizer that is light, tangy, and easy to prepare.
Ingredients
Enoki Mushroom Salad:
- 1 stalk enoki mushrooms, tough ends removed
- 2 Persian cucumbers, julienned (or 4” of English cucumber)
- 1/4 red pepper, julienned (Optional, or use chili pepper for heat)
Dressing:
- 1 tablespoon light soy sauce
- 1 teaspoon Chinkiang vinegar (or rice vinegar)
- 1 teaspoon sugar
- 1/8 teaspoon salt
- 1 clove garlic, minced
- 1/2 teaspoon sesame oil
Instructions
- Cook Enoki Mushrooms: Bring a medium-sized pot of water to a boil. Add enoki mushrooms and cook for 20 to 30 seconds. Drain, rinse under cold water, and pat dry.
- Prepare Salad: In a bowl, combine cooked mushrooms, cucumbers, and red pepper.
- Make Dressing: Mix soy sauce, vinegar, sugar, salt, garlic, and sesame oil in a separate bowl.
- Finish Salad: Just before serving, pour the dressing over the salad, add toasted sesame seeds, and toss to combine.
- Serve the salad at room temperature as a side or appetizer.
Notes
- You can adjust the seasoning according to your taste preferences.
- For added heat, consider using chili pepper instead of red pepper.
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 45 kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 1.5g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Enoki Mushroom Salad, Mushroom Cucumber Salad, Asian Salad Recipe
