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.