Asian cold enoki mushroom salad recipe with a spicy-zesty Thai-style dressing. Quick and easy, perfect for hot summer days, and can be made vegetarian or with ground pork.
What are enoki mushrooms
Enoki mushrooms are long, thin white mushrooms that grow in clusters. Their mild flavor and crunchy texture make them perfect for Asian soups, stir-fries, and salads. You’ll usually find them packed in plastic at Asian grocery stores or large supermarkets.
🥗 Ingredient tips & substitutes
- Enoki mushrooms You can swap them for any Asian mushroom like shimeji or wood ear.
- Ground pork (optional) Adds protein and makes the salad more filling; ground chicken or tofu are also great alternatives.
- Water Used to quickly blanch the enoki mushrooms until tender but still chewy.
- Garlic Use fresh garlic cloves.
- Thai chili Brings heat; adjust the amount or use milder chilies if needed.
- Fish sauce Salty, umami-rich seasoning that forms the base of the dressing.
- Sugar Balances out the lime juice and fish sauce.
- Fresh lime juice Adds brightness and acidity to the dressing.
- Tomato Adds a juicy, fresh contrast to the chewy mushrooms and savory dressing.
- Coriander Used as a garnish for freshness.
👩🍳 How to make Asian enoki salad
Step 1: Blanch the mushrooms. Bring a pot of water to a boil. Add the enoki mushrooms and blanch for 1–2 minutes until just tender. Drain and let them cool.
Step 2: Cook the ground pork. In the same pot, boil the ground pork. Stir to break up the meat and cook until no longer pink. Drain any excess liquid.
Step 3: Combine mushrooms and pork. Transfer the mushrooms and cooked pork into a large mixing bowl. Let them cool slightly if they’re still hot.
Step 4: Toss with dressing and chili. Add lime juice, fish sauce, sugar, garlic, and chopped fresh chilies to the bowl. Toss everything together until well mixed.
Step 5: Finish and serve. Add tomatoes and finish with freshly chopped coriander to taste. Serve immediately at room temperature or slightly chilled.
😋 More vegetable salad recipes
Whether you serve it as a light lunch, a cold side dish, or a quick weeknight dinner, this Asian enoki salad is one of those recipes you’ll keep coming back to. Let me know in the comments if you give it a try and follow me on Facebook, Instagram, and Pinterest for more!
Asian Enoki Mushroom Salad Recipe
Equipment
- Measuring spoons & cups
- Knife & cutting board
- Medium pot
- Strainer or slotted spoon
- Mixing bowl
Ingredients
- 200 g enoki muhsrooms
- 100 g ground pork
- water as needed for blanching mushrooms
- 1 clove garlic minced
- 2 Thai chilies finely sliced, adjust to taste
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tbsp fresh lime juice
- 2 cherry tomatoes halved or quartered
- coriander garnish to taste
Instructions
- Bring a pot of water to a boil. Add enoki mushrooms and blanch for 1–2 minutes until just tender. Drain and let cool.
- In the same pot, boil ground pork while breaking it up with a spoon. Cook until no longer pink, then drain any excess liquid.
- Transfer the mushrooms and pork to a mixing bowl. Let cool slightly if still warm.
- Add lime juice, fish sauce, sugar, minced garlic, and chopped chilies. Toss until evenly coated.
- Stir in chopped tomatoes and fresh coriander. Serve immediately, either at room temperature or slightly chilled.
Video
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
❓Frequently asked questions
Can I make this salad ahead of time? Yes, but it’s best served within a few hours. Keep it chilled and toss again before serving to refresh the flavors.
How long does it keep in the fridge? This salad is best enjoyed fresh, but you can store it in an airtight container in the fridge for up to 1 day.
