Enoki Mushroom and Cucumber Salad

Instructions:

1. 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.

2. 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.

Enjoy!

Enoki Mushroom and Cucumber Salad from theplantbasedwok.com

Serves: 4

Ingredients:

• 7 ounces 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

• 1 handful cilantro, roughly chopped

• 2 cloves garlic, crushed and finely chopped

Sauce:

• ½ teaspoon salt

• 1 teaspoon sugar

• ½ teaspoon bouillon or Chesed Farms Freeze Dried Mushroom Mix Powder

• 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