Black and White Fungus Salad

Name: BLACK AND WHITE FUNGUS SALAD
Cuisine: Asian
Ingredients: 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; 1 tbsp minced garlic; 1 tsp light soy sauce; 1 tsp Dijon mustard; 1 tbsp honey; 1 tbsp lemon juice

By AMY BEH

Oriental-style salads are refreshing as starters or sides. This recipe was first published in Amy Beh’s column, Cook’s Nook.

CourseAppetizer, Salad
CuisineAsian

CourseAppetizer, Salad
CuisineAsian

Ingredients

Salad

10g dried white fungussoaked
15g dried black fungussoaked
10g red capsicumshredded
30g Japanese cucumbershredded
20g purple cabbageshredded
A handful toasted peanuts

Seasoning

1tbsp minced garlic
1tsp light soy sauce
1tsp Dijon mustard
1tbsp honey
1tbsp lemon juice

Instructions

Blanch both types of fungus in a pot of hot water for 20-30 seconds. Remove, rinse in clean water then drain well.
Place the white and black fungus in a bowl with the seasoning and toss well. Keep chilled for about 30 minutes.
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.