Enoki, Black Fungus & Cucumber Salad

Name: Enoki, Black Fungus & Cucumber Salad
Yield: 4 servings
Cuisine: British
Ingredients: 10 g Dried Black Fungus; 200 g Enoki; 1/2 Continental Cucumber OR 1 smaller Cucumber *sliced into thin strips; 1/4 Red Onion *thinly sliced; <Dressing>; 2 tablespoons Rice Vinegar; 2 tablespoons Soy Sauce; 1 tablespoon Sugar; 1 tablespoon Toasted Sesame Seeds; 1/2 tablespoon Sesame Oil; Chilli OR Toban Djan (Chili Bean Sauce) as required *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

This salad has a vey nice crunchy texture as all three ingredients (Black Fungus, Enoki & Cucumber) have the crunchiness. It is easy to make, yet it can certainly impress your family or guests. If you love Enoki, you got to try this salad.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

10 gDried Black Fungus
200 gEnoki
1/2Continental Cucumber OR 1 smaller Cucumber *sliced into thin strips
1/4Red Onion *thinly sliced
<Dressing>
2 tablespoonsRice Vinegar
2 tablespoonsSoy Sauce
1 tablespoonSugar
1 tablespoonToasted Sesame Seeds
1/2 tablespoonSesame Oil
Chilli OR Toban Djan (Chili Bean Sauce) as required *optional

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Steps

1

Soak Dried Black Fungus in cold/warm water until softened. Wash very well, drain and slice into thin strips.
2

Cut off the brown bottom of Enoki and clean them. Cut half in length.
3

Blanch Black Fungus and Enoki in boiling water, drain, cool in cold water, then drain very well.
4

Combine all the dressing ingredients in a large bowl, add all vegetables and mix to combine.