Sweet and sour snow fungus and cucumber salad
Sweet and sour snow fungus and cucumber salad
Sweet and sour snow fungus and cucumber salad (with garlic and red dates and goji berries) in a tart delightful mirin vinegrette dressing
Nature: Slightly warming (due to the garlic, red dates, and vinegar)
Taste: Sweet and sour
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Why not more snow fungus? This powerhouse Chinese herb is amazing at nourishing the yin in the lungs and helps retain moisture and collagen! (YEAH, did someone say COLLAGEN?). LOL. Yah, it’s known to be the “poor man’s” version of bird’s nest, which helps to keep the skin firm and glowing. In the end, snow fungus is just a mushroom.
I always keep a stash of these in my pantry now because they are perfect for soups, stews, salads, desserts, and even stir fried! Seriously, get experimental and try it!
Cook time: No cooking needed
Total time: 15 mins
Serves: 5 cups (or servings)
- 1 large snow fungus
- 10 pieces of dried red dates (seeds removed)
- 30 dried red wolfberries (or goji berries)
- 1 whole fresh garlic
- 1/2 (half) fresh cucumber, diced
- 1 sprig of fresh green onions
The sauce:
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of white vinegar
- 3 teaspoons of white sugar
- Soak the snow fungus in cool water for at least 10 minutes, ensuring it’s fully covered. You can check out this video on how to prepare snow fungus.
- Wash and dice half a cucumber, keeping the skin on
- Dice all the garlic
- Once the snow fungus is fully bloomed and relatively soft and squishy, using scissors or a knife, remove the hard orange middle (cut as best as you can as this part is tougher to eat)
- Dice the snow fungus into bite-sized pieces
- Add in all the ingredients together in a mixing bowl and give it a good mix, ensuring all the sauce covers all parts of the salad
- Chill and serve. Enjoy!
