Monday, 24 June 2013

Enoki Mushroom Salad...with the meal and not instead!!

Enoki Mushroom Salada Korean inspired salad which I especially like since no one is expected to swap their meal (read carbs and proteins) and just munch of this is meant to be served as a small portion as an accompaniment to your mealserve it cold or at room temperaturewith grilled meat/chicken/fish/or even Indian Cottage Cheese or with rice

Korean Enoki Mushroom Salad mmskitchenbites

Enoki Mushroom Salad


  • Enoki Mushrooms
  • Red Bell pepper
  • Yellow Bell pepper
  • English Cucumber

For the Dressing:

(amount is given for proportion; adjust to taste and quantity)
  • Light Soy Sauce, 1 ½ tbsp
  • Vinegar, 1 tbsp
  • Sugar, ½ tbsp
  • Sesame oil, ½ tsp


Use your own proportions for the veggies, as much or as little as you want.

Chop off the ends of Enoki mushrooms and separate the strands. Rinse under cold water, strain and keep aside.

Remove the seeds and white membranes from the bell peppers and cut into julienne.

Peel, remove the seeds of the cucumbers and cut into julienne.

Combine the soy sauce, vinegar, sesame oil and sugar in a small glass/ceramic bowl. 

To serve cold:

Mix all the veggies together in a glass/ceramic bowl; pour the dressing over the veggies. Mix well and refrigerate for an hour or so.
(We like it better served cold)

To serve at room temperature:

Blanch all the veggies in boiling water for about 30 seconds. Immediately rinse with ice cold water and drain well.

Put the veggies in a glass/ceramic bowl; pour the dressing over the veggies. Mix well and serve.


  • If you don’t have sesame oil or don’t like it, swap with any flavorless oil

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