• Prep Time 10 minutes
  • Cook Time 10 minutes
  • Serving For 2 people
  • Difficulty Easy

Recipe Description

Salads and diets have always had a delicious partnership. Salads like the black and white fungus salad are a great source of nutrition for our body

Recipe Ingredient

  • Salad
  • 10 g dried white fungus (soaked)
  • 15 g dried black fungus (soaked)
  • 10 g red capsicum (shredded)
  • 30 g Japanese cucumber (shredded)
  • 20 g purple cabbage (shredded)
  • A handful toasted peanuts
  • Seasoning
  • 1 tbsp minced garlic
  • 1 tsp light soy sauce
  • 1 tsp Dijon mustard
  • 1 tbsp honey
  • 1 tbsp lemon juice


  1. Blanch both types of fungus in a pot of hot water for 20-30 seconds. Remove, rinse in clean water then drain well.
  2. Place the white and black fungus in a bowl with the seasoning and toss well. Keep chilled for about 30 minutes.
  3. Just before serving, add all the shredded vegetables into the bowl and toss well. Transfer the salad to a serving plate and sprinkle with peanuts.

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