Black Fungus Salad
A quick and refreshing salad featuring tender black fungus tossed in a tangy orange dressing, topped with crunchy walnuts and fresh herbs.
- Total time
- 25 min
- Servings
- 2
- Calories
- 180
- Protein
- 4g
Ingredients
- 1 cup dried black fungus
- ¼ cup orange juice
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ¼ cup walnuts
- 2 stalks scallions
Instructions
- 1
Soak the 1 cup dried black fungus in warm water until soft, about 20 minutes. Drain and trim off any hard stems.
- 2
Bring a pot of water to a boil, add the fungus, and cook for 2 minutes until tender. Drain and rinse under cold water to stop cooking.
- 3
In a bowl, whisk together the 0.25 cup orange juice, 1 tbsp soy sauce, and 1 tsp sesame oil until combined.
- 4
Add the cooked fungus and 0.25 cup walnuts to the dressing, tossing to coat. Slice the 2 scallions thinly and sprinkle over the top before serving.
- 5
Serve chilled or at room temperature, garnished with extra scallions if desired.
Tools you’ll need
- bowl
- pot
- colander
- knife
- cutting board
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