Wednesday, April 1, 2020

ZUCCHINI ERYNGII MUSHROOM SALAD

 Another simple salad which I prepared during MCO.  Healthy, light and refreshing salad with simple ingredients.  Appetising for the current humid and warm weather.
Recipe adapted from a Vegetarian Cookbook given by a Buddhist Association [slightly modified].  My appreciation to the association for sharing this cookbook.
Ingredients
2 Zucchini - shredded
1 packet Eryngii [250gm] - blanched in hot water and cut shreds
1 carrot - peeled and shredded
some chopped coriander
some toasted sesame seeds
Salad Sauce Ingredients [combined]
3 tbsp Apple Cider Vinegar or any of your choice
2 tbsp light soy sauce
2 tbsp sesame seed oil
1 tsp salt to taste
1/2 tsp 5 spice powder
1/2 tsp mushroom stock granules
 
  1. Prepare the ingredients as stated.  Place in a large bowl, mix to combine.  Pour in salad sauce.
  2. Mix well, add in toasted sesame seeds.
  3. Serve immediately. 

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