The mild flavor of deliciously soft (but still surprisingly crunchy) wood ear mushrooms is a perfect canvas for the vinegary marinade in this healthy salad. This recipe uses dried wood ears, so make sure you soak them overnight the day before.”
- 2 cups dried wood ear mushrooms (about 2½ ounces)
- 1 tablespoon chili oil
- 2 teaspoons minced fresh ginger
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
- 1 teaspoon chili-bean sauce or sambal oelek (see Tip)
- 1½ tablespoons reduced-sodium soy sauce
- 1½ tablespoons thick soy sauce or dark soy sauce (see Tip)
- 2 teaspoons black vinegar (see Tip)
- ½ teaspoon sugar
- ½ cup fresh cilantro, coarsely chopped
- 1Soak mushrooms in 8 cups water overnight.
- 2When ready to prepare salad, put a large pot of water on to boil. Set a large bowl of ice water near the stove. Drain the mushrooms and cut into 3-inch pieces. Add to the boiling water and cook for 5 minutes. Transfer with a slotted spoon to the ice water. Drain and pat the mushrooms dry.
- 3Heat chili oil, ginger, garlic and sesame oil in a small skillet over medium heat until starting to sizzle, about 30 seconds. Add chili-bean sauce (or sambal oelek) and cook, stirring, until fragrant, about 15 seconds. Remove from heat and whisk in reduced-sodium soy sauce, thick (or dark) soy sauce, black vinegar and sugar.
- 4Transfer the sauce to a large bowl. Add the mushrooms and cilantro and stir to coat.
Craving crunch? Bite into this salad loaded with crisp red cabbage, edamame, bamboo shoots, and chow mein noodles. This salad is slightly sweetened with baked tofu, mandarin oranges, and Asian sesame vinaigrette.”
- 4 cups mesclun
- ½ cup shredded red cabbage
- 3 ounces baked tofu cubes
- ½ cup grated carrots
- ½ cup edamame
- ¼ cup mandarin oranges
- 1 tablespoon golden raisins
- ½ cup bamboo shoots
- 2 tablespoons chow mein noodles
- 2 tablespoons bottled reduced-sugar Asian sesame vinaigrette
- 1Mix mesclun, cabbage, tofu, carrots, edamame, oranges, raisins, bamboo shoots, and chow mein noodles in a medium bowl. Drizzle with vinaigrette.
A simple mustard dressing is tossed with lettuce and lots of fresh basil for this light but elegant salad.”
- ⅓ cup hazelnut, walnut, or olive oil
- ⅓ cup white wine vinegar
- 1 tablespoon Dijon-style mustard
- 1 teaspoon dried herbes de Provence, crushed
- ¼ teaspoon sea salt or regular salt
- 2 8 to 10-ounce packages torn mixed salad greens (about 16 cups)
- 2 cups lightly packed small or torn large fresh basil leaves (2 ounces)
- 1 medium cucumber, halved lengthwise and thinly sliced (2 cups)
- 6 radishes, thinly sliced ( ¾ cup)
- Cracked black pepper
- Purchased croutons (optional)
- 1In a screw-top jar, combine oil, vinegar, mustard, herbes de Provence, and salt. Cover; shake well. Set aside.
- 2In a very large salad bowl, toss together greens, basil, cucumber, and radishes. Add dressing; toss to coat. Sprinkle with cracked black pepper. If desired, top with croutons.