Enoki Mushroom Salad (凉拌金针菇)
Chinese enoki mushroom salad is a quick and easy appetizer packed with colorful vegetables and a savory sauce that’s full of fragrance. {Vegetarian, Gluten-Free Adaptable}
Ingredients
- 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)
For the sauce
- 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
- Bring a medium-sized pot of water to a boil. Add golden needle mushrooms and cook for 20 to 30 seconds, until the mushrooms are just cooked through. Immediately drain the mushrooms in a colander and run cold tap water over them to stop cooking. Drain thoroughly, pat dry with paper towels, and transfer to a medium-sized bowl. Add the cucumber, and red pepper.
- Mix light soy sauce, vinegar, sugar, salt, garlic, and sesame oil together in a small bowl.
- Right before serving (*footnote 1), pour sauce over the salad, add the toasted sesame seeds, and mix well. Serve at room temperature as a side or an appetizer.
Notes
- Once you add the sauce, the salt in the sauce will start to pull moisture from the vegetables and this dilutes the dressing. That’s why I prefer to mix the salad right before serving. That being said, you can totally pre-mix the salad if you plan to bring it to a party. The salad will hold up well for a couple of hours in the fridge.
- To make the dish gluten-free: Use tamari to replace the soy sauce, and use rice vinegar to replace Chinkiang vinegar.
Nutrition
Serving: 1serving, Calories: 62kcal, Carbohydrates: 10.1g, Protein: 2.3g, Fat: 0.8g, Saturated Fat: 0.1g, Sodium: 303mg, Potassium: 320mg, Fiber: 3.2g, Sugar: 1.7g, Calcium: 5mg, Iron: 1mg