Vegan Asian enoki mushroom salad with peanut

Vegan Asian enoki mushroom salad with peanut: a fresh salad with enoki mushrooms, cucumber, peanut butter, lime, soy sauce and sesame.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 280 kcal per serving
• Protein: 14 g
• Fat: 20 g
• Carbs: 12 g

Ingredients

• 200 g enoki mushrooms
• 1 cucumber
• 3 tbsp peanut butter
• 1 unwaxed lime
• 1 tbsp sesame seeds
• 2 tbsp soy sauce

Method

You’ll need: chopping board · knife · mixing bowl · sieve

1. Cut the root ends off the enoki mushrooms and pull them into small clusters. Rinse carefully, cook them in boiling water for 2 minutes until piping hot all the way through, then drain well and leave to cool.
2. Cut the cucumber into thin strips or shave it lengthways into narrow ribbons.
3. Stir the peanut butter, soy sauce and lime juice into a smooth dressing. If it's too thick, add a little water.
4. Toss the enoki mushrooms and cucumber in a bowl with the dressing until everything is evenly coated.
5. Leave the salad to stand briefly so the flavours come together.
6. Arrange the salad and finish by sprinkling with sesame seeds.

Good to know

A salad like this is on the table in a few minutes and still tastes special. Crunchy, fresh and pleasantly creamy – just right when you want something zesty and full of flavour.

Swaps

Peanut butter → almond butter (provides vitamin E; contains tree nuts) | soy sauce → tamari (gluten-free) | sesame seeds → chopped walnuts (provide omega-3 fatty acids; contains tree nuts) | lime → lemon (similarly fresh acidity)

Allergens

Contains peanuts, sesame and soya; for children, only serve it in a form that's easy to chew. Always cook enoki mushrooms through; never eat them raw. Contains: gluten (soy sauce).

Dairy-free recipes