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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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.
Recipe Notes
Tags: Amy Beh, Cook's Nook, Salad
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