Name: Cold Tossed Enoki Cucumber Salad 凉拌金针菇
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 bundle (7 ounces, 200 grams) enoki mushrooms, ends trimmed; 1 medium Persian cucumber, julienned; 1 small carrot, peeled and julienned; 1 cup shredded cabbage; 1 scallion, cut into thin ribbons, or 1/4 cup Chinese celery stalk, cut into 2-inch segments; 1 handful cilantro, roughly chopped; 2 cloves garlic, crushed and finely chopped; ½ teaspoon salt; 1 teaspoon sugar; ½ teaspoon mushroom bouillon (蘑菇精) or ¼ teaspoon MSG, optional; 1 tablespoon light soy sauce; 1 tablespoon pale rice vinegar; 1 tablespoon red chili oil with sediment; 1 teaspoon sesame oil; 2 tablespoons toasted crushed peanuts or toasted sesame seeds

Cold Tossed Enoki Cucumber Salad 凉拌金针菇

A refreshing cold-tossed Chinese dish with slippery enoki mushrooms, crisp cucumbers and other shredded vegetables, dressed in a zingy, chili oil-laced sauce. Delicious as an appetizer or salad.

Author: Hannah
Prep Time: 10
Cook Time: 3
Total Time: 13 minutes
Yield: 4 1x
Category: Cold Dishes and Salads
Cuisine: Chinese
Diet: Vegan

Ingredients

Scale

Vegetables:

1 bundle (7 ounces, 200 grams) enoki mushrooms, ends trimmed
1 medium Persian cucumber, julienned
1 small carrot, peeled and julienned
1 cup shredded cabbage
1 scallion, cut into thin ribbons, or 1/4 cup Chinese celery stalk, cut into 2-inch segments
1 handful cilantro, roughly chopped
2 cloves garlic, crushed and finely chopped

Sauce:

½ teaspoon salt
1 teaspoon sugar
½ teaspoon mushroom bouillon (蘑菇精) or ¼ teaspoon MSG, optional
1 tablespoon light soy sauce
1 tablespoon pale rice vinegar
1 tablespoon red chili oil with sediment
1 teaspoon sesame oil
2 tablespoons toasted crushed peanuts or toasted sesame seeds

Instructions

Trim off root end of enoki mushrooms, removing any bits of dirt. Rinse and tear into smaller, bite-sized bunches. Bring a pot of salted water to a boil and blanch the mushrooms for 2 minutes, then refresh under cold water and shake dry. You can briefly blanch carrot shreds if you want them to be softer, or leave them raw.
Combine enoki mushrooms, shredded cucumber, carrot, cabbage, cilantro, scallion and garlic in a mixing bowl. Add salt and sugar and bouillon powder and toss, then add soy sauce and vinegar and toss again. Taste and adjust until the flavors sing. Drizzle on red chili oil, sesame oil, toasted sesame seeds or crushed peanuts and mix to combine, then plate and serve.

Notes

You can mix it up with different vegetables: blanched soybean or mung bean sprouts, microgreens, red or yellow bell pepper, napa cabbage, shredded tofu sheet, etc. Just make sure you have a good balance of textures and colors.

Find it online: https://theplantbasedwok.com/cold-tossed-enoki-cucumber-salad/