Description
Delight in the crisp and refreshing flavors of our Enoki Mushroom Salad, a light dish perfect for any season. Its simple elegance is sure to impress.
Ingredients
Scale
- 200g Enoki mushrooms, ends trimmed
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 2 scallions, thinly sliced
- 1 tablespoon sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 clove garlic, minced
- Fresh cilantro leaves for garnish
Instructions
- In a large bowl, combine the cucumber, carrot, and scallions.
- Cut the base of the Enoki mushrooms and separate them gently. Add to the bowl.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and minced garlic to create the dressing.
- Pour the dressing over the vegetables and mushrooms, tossing well to coat evenly.
- Sprinkle sesame seeds over the salad and garnish with fresh cilantro leaves.
- Serve immediately or chill for 10 minutes before serving to enhance the flavors.
Notes
- This salad is best served fresh but can be refrigerated for up to one day.
- Adjust the amount of honey and soy sauce based on your taste preferences for sweetness and saltiness.
- For a gluten-free version, ensure the soy sauce is gluten-free or substitute with tamari.
- Prep Time: 10 minutes
Nutrition
- Calories: 70
- Sugar: 4g
- Carbohydrates: 12g
- Protein: 3g