Chilled Enoki Mushroom Salad with Sesame Dressing

Name: Chilled Enoki Mushroom Salad with Sesame Dressing
Total time: 20 min
Ingredients: 200g, root ends trimmed enoki mushrooms; 1 small, sliced into thin half-moons cucumber; 1 medium, cut into fine matchsticks carrot; 1/2, julienned red bell pepper; 1 tablespoon toasted sesame oil; 1 tablespoon light soy sauce; 1 teaspoon rice vinegar; 1 clove, grated garlic; 1 teaspoon white sesame seeds; for blanching water sea salt

A crisp, refreshing salad featuring delicate enoki mushrooms tossed with vibrant vegetables and a nutty sesame vinaigrette. Ideal as a light starter or accompaniment to grilled dishes.

20 min

Easy

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Chilled Enoki Mushroom Salad with Sesame Dressing

Story

This delicate cold dish highlights the subtle, almost fruity flavor of enoki mushrooms against the crunch of fresh market vegetables. The dressing relies on toasted sesame oil for depth, balanced by sharp rice vinegar and fresh garlic. Serve alongside grilled fish or as part of a bento-style lunch.

Ingredients

enoki mushrooms 200g, root ends trimmed

cucumber 1 small, sliced into thin half-moons

carrot 1 medium, cut into fine matchsticks

red bell pepper 1/2, julienned

toasted sesame oil 1 tablespoon

light soy sauce 1 tablespoon

rice vinegar 1 teaspoon

garlic 1 clove, grated

white sesame seeds 1 teaspoon

sea salt for blanching water

Instructions

Blanch the mushrooms

Bring a pot of salted water to a rolling boil. Separate the enoki clusters into smaller bundles and drop them in for 20-30 seconds until just tender. Drain immediately and plunge into ice water to halt cooking. Drain well and gently squeeze out excess moisture.

Prepare the vegetables

While the mushrooms cool, slice the cucumber into thin half-moons. Julienne the carrot and bell pepper into uniform strips. Place all vegetables in a mixing bowl, reserving a few strips of pepper for garnish if desired.

Mix the dressing

In a small jar or bowl, combine the toasted sesame oil, soy sauce, rice vinegar, and grated garlic. Whisk vigorously or shake until the mixture emulsifies into a glossy dressing. Taste and adjust acidity if needed.

Assemble and serve

Add the cooled enoki mushrooms to the bowl with the vegetables. Drizzle the sesame dressing over the top and toss gently with your hands or salad servers to coat evenly. Transfer to chilled plates, sprinkle with white sesame seeds, and serve immediately.