Black and White Fungus Salad

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

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  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.
Recipe Notes

Related recipes:

Rainbow Salad

Salmon Salad

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