Chilled White Fungus Salad

Name: Chilled White Fungus Salad
Total time: 600 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 head white fungus (tremella mushroom); 1 cucumber; 1 carrot; 1 teaspoon salt; 3 tablespoons sweet rice vinegar (or regular rice vinegar); 2 tablespoons sugar; 1 tablespoon toasted sesame oil; 1 tablespoon white sesame seeds

凱茜媽咪の廚房 @Kathy_kitchen

As the weather gets warmer, it's great to make some light, low-calorie dishes that you can keep in the fridge for a few days. Enjoy this salad cold—it's refreshing and filling.

凱茜媽咪の廚房 @Kathy_kitchen

As the weather gets warmer, it's great to make some light, low-calorie dishes that you can keep in the fridge for a few days. Enjoy this salad cold—it's refreshing and filling.

Saved

Ingredients

10 minutes

Serves 4 servings

1 headwhite fungus (tremella mushroom)
1cucumber
1carrot
For the dressing:
1 teaspoonsalt
3 tablespoonssweet rice vinegar (or regular rice vinegar)
2 tablespoonssugar
1 tablespoontoasted sesame oil
1 tablespoonwhite sesame seeds

Saved

Steps

10 minutes

1

Prepare the ingredients and dressing. Rinse the white fungus thoroughly, soak it in water until soft, then trim into small pieces.
2

Peel the carrot and shred it. Wash the cucumber and shred it as well.
3

Bring a pot of water to a boil. Blanch the white fungus for 3 minutes, then transfer it to an ice water bath to keep it crisp.
4

Toss the shredded carrot with the salt from the dressing and let it sit for 5 minutes.
5

Mix the dressing ingredients together.
6

Drain the white fungus from the ice water and mix it with the carrot. Add the shredded cucumber, pour in the dressing, and toss everything together. Sprinkle with white sesame seeds.
7

Enjoy this crisp, refreshing, and healthy dish.
8

Perfect for hot weather—serve chilled.
9

Tip: Adjust the dressing to your taste.