Cucumber Enoki Salad
Add a refreshing twist to your meal with this vibrant Cucumber Enoki Salad, a perfect balance of crunch and umami flavor. This quick and easy recipe combines crisp cucumber slices and tender enoki mushrooms, lightly dressed in a savory blend of soy sauce, rice vinegar, and nutty sesame oil. Enhanced by a touch of garlic and a hint of sweetness, this salad is as flavorful as it is healthy. Ready in under 20 minutes, it’s an ideal side dish for Asian-inspired meals or a light, cooling snack on warm days. Garnish with sesame seeds and green onions for an extra layer of texture and color. This Cucumber Enoki Salad is not only delicious but also vegan, low-calorie, and absolutely packed with freshness. Serve it chilled for the ultimate summer treat!
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Recipe Information
Ingredients
- 2 Cucumber
- 200 grams Enoki mushrooms
- 1 teaspoon Salt
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame oil
- 1 teaspoon Sugar
- 1 clove Garlic, minced
- 1 teaspoon Sesame seeds (optional, for garnish)
- 1 Green onion, thinly sliced (optional, for garnish)
Instructions
Wash and trim the ends of the cucumbers. Slice them thinly into rounds or half-moons, depending on your preference.
Place the sliced cucumbers in a bowl and sprinkle with 1 teaspoon of salt. Toss to distribute evenly and let sit for 10 minutes to draw out excess moisture.
While the cucumbers are resting, trim the base of the enoki mushrooms to remove the root cluster. Separate the mushrooms into smaller clusters and rinse under cold water. Pat dry with a paper towel.
Bring a pot of water to a boil. Blanch the enoki mushrooms for 1-2 minutes, just until tender. Drain them and rinse under cold water to cool. Set aside.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and minced garlic until the sugar dissolves and the mixture is well combined.
Drain the cucumbers and gently squeeze out any excess water. Add the cucumbers and enoki mushrooms to a large mixing bowl.
Pour the dressing over the cucumbers and mushrooms. Toss gently to coat everything evenly.
Transfer the salad to a serving dish. Garnish with sesame seeds and sliced green onions, if using.
Serve chilled or at room temperature. Enjoy your refreshing Cucumber Enoki Salad!
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3521 mg | 153% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 9.8 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 611 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
