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
Scale
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
