Name: Enoki Mushroom Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Asian
Ingredients: 200g / 7 oz enoki mushrooms, trimmed; 1 small cucumber, thinly sliced; 1 small carrot, julienned; 1 green onion, sliced; 1 tbsp fresh cilantro or parsley, chopped (optional); 2 tbsp soy sauce (or tamari for gluten-free); 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp sugar or honey; 1 clove garlic, minced; 1 tsp toasted sesame seeds

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Enoki Mushroom Salad is a fresh, colorful, and fragrant appetizer that comes together in just 15 minutes. This quick and easy salad features tender golden needle mushrooms paired with crisp cucumbers and a light, savory dressing. Perfect as a side dish or starter, it’s vegetarian, gluten-free adaptable, and full of vibrant flavor.

Enoki Mushroom Salad

Why You’ll Love This Recipe

This salad is crisp, refreshing, and perfectly balanced. The enoki mushrooms provide a tender, slightly chewy texture, while the julienned cucumbers add crunch. The light soy and vinegar dressing is tangy, subtly sweet, and aromatic with garlic and sesame oil. Because the sauce is added just before serving, the vegetables stay crisp and the flavors bright. It’s a simple yet elegant dish that’s perfect for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:

1 stalk enoki mushrooms, tough ends removed
2 Persian cucumbers, julienned (or 4” of English cucumber)
¼ red pepper, julienned (optional, or substitute with chili for heat)

For the Dressing:

1 tbsp light soy sauce (or tamari for gluten-free)
1 tsp Chinkiang vinegar (or rice vinegar)
1 tsp sugar
⅛ tsp salt
1 clove garlic, minced
½ tsp sesame oil
Toasted sesame seeds, for garnish

Directions

Step 1: Cook the Mushrooms
Bring a medium pot of water to a boil. Add the enoki mushrooms and cook for 20–30 seconds until just tender. Drain immediately and run under cold tap water to stop the cooking process. Pat dry thoroughly with paper towels and transfer to a medium-sized bowl.

Step 2: Prepare the Vegetables
Add the julienned cucumbers and red pepper to the mushrooms.

Step 3: Make the Dressing
In a small bowl, mix together light soy sauce, vinegar, sugar, salt, garlic, and sesame oil.

Step 4: Toss and Serve
Right before serving, pour the dressing over the salad and mix well. Garnish with toasted sesame seeds. Serve at room temperature as a side dish or appetizer.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 servings

Variations

Add heat: Include sliced fresh chili or a dash of chili oil in the dressing.
Different vegetables: Try adding shredded carrots, bell peppers, or thinly sliced radish.
Make it gluten-free: Use tamari instead of soy sauce and rice vinegar in place of Chinkiang vinegar.

Storage and Reheating

Make-Ahead: The salad can be prepped in advance, but add the dressing just before serving to maintain crispness.
Leftovers: Store without dressing in an airtight container in the fridge for up to 2 hours. After adding dressing, enjoy immediately.

FAQs

Can I use other mushrooms?
Yes, but enoki mushrooms are preferred for their delicate texture and presentation.
Can I make this vegan?
Absolutely. This recipe is already plant-based.
Why add the dressing last?
The salt in the dressing pulls moisture from the vegetables, which can make the salad watery if mixed too early.
What can I serve this with?
This salad is perfect as a light appetizer, side dish, or part of a larger Asian-inspired meal.
Can I add protein?
Yes! Add tofu strips or cooked shrimp for a more filling salad.

Conclusion

Maggie’s Enoki Mushroom Salad is a quick, colorful, and flavorful appetizer that brings freshness and texture to your table. Light, crisp, and fragrant, it’s perfect for a healthy snack, side, or party dish. Serve immediately after tossing with the dressing for the best flavor and crunch.