Cold Seaweed and Enoki Mushroom Salad

Name: Cold Seaweed and Enoki Mushroom Salad
Total time: 20 min
Ingredients: 100 grams dried seaweed (kelp); 150 grams enoki mushrooms; 1/2 cup shredded carrots; 1/4 cup fresh cilantro leaves; 3 stalks, sliced thin green onions; 3, minced garlic cloves; 3 tablespoons vegetable oil; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon chili sauce or sriracha; 1 teaspoon sugar; 1 teaspoon sesame oil; to taste salt

A refreshing cold appetizer featuring tender seaweed and crunchy enoki mushrooms tossed in a tangy, slightly spicy dressing. Perfect for warm weather or as a light side dish.

20 min

Easy

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Story

This simple salad comes together quickly with minimal cooking. The hot oil pour is the secret step that unlocks the aromatics and brings everything to life.

Ingredients

dried seaweed (kelp) 100 grams

enoki mushrooms 150 grams

shredded carrots 1/2 cup

fresh cilantro leaves 1/4 cup

green onions 3 stalks, sliced thin

garlic cloves 3, minced

vegetable oil 3 tablespoons

soy sauce 2 tablespoons

rice vinegar 1 tablespoon

chili sauce or sriracha 1 tablespoon

sugar 1 teaspoon

sesame oil 1 teaspoon

salt to taste

Instructions

Blanch the seaweed

Bring a pot of water to a boil. Add a pinch of salt and a splash of vegetable oil. Drop in the seaweed and cook for 2-3 minutes until tender but still slightly chewy. Drain and rinse under cold water to stop the cooking. Squeeze out excess water and set aside.

Cook the mushrooms

In the same boiling water, add the enoki mushrooms and blanch for just 30 seconds. They should remain firm. Drain and cool under running water, then pat completely dry.

Make the dressing

In a large bowl, whisk together soy sauce, rice vinegar, chili sauce, sugar, sesame oil, and half the minced garlic. Taste and adjust seasoning.

Combine and finish

Add the seaweed, enoki mushrooms, carrots, and cilantro to the bowl with the dressing. Toss everything to coat evenly. Sprinkle the remaining garlic and green onions on top. Heat the remaining vegetable oil until it just begins to smoke, then pour it directly over the garlic and onions to bloom their flavors. Toss once more and serve immediately, or refrigerate for 30 minutes to let flavors meld.