Chinese Enoki Mushroom Salad (凉拌金针菇)
If you’re looking for a quick and easy Asian side dish that’s light, healthy, and packed with flavor, this Chinese Enoki Mushroom Salad is perfect. It comes together in just 20 minutes, and it’s one of my favorite recipes for hot summer days.
The blanched enoki mushrooms are tender but still have a little crunch, and they soak up all the bold flavors from the garlicky, tangy dressing. It’s refreshing, savory, and just a little spicy — though you can make it completely non-spicy too.
What is Enoki Mushroom Salad?
This cold enoki mushroom salad is a popular dish in Chinese home cooking. It’s made with blanched enoki mushrooms tossed in a savory garlic soy dressing, often served as a side dish or cold appetizer. Some versions include chili oil and Thai red chilies for heat, but it’s just as delicious without spice.
The mushrooms are paired with crisp shredded cucumber and carrot, fresh cilantro, and a handful of toasted peanuts on top. It’s a great veggie-forward salad that works with just about any meal.
Why enoki mushrooms?
Enoki mushrooms, or 金针菇 (jin zhen gu), are long, white mushrooms with delicate stalks and tiny caps. They’re super popular in East Asian cooking, especially in soups, hotpot, stir-fries, and salads.
They’re also incredibly nutritious. Enoki mushrooms are:
- Low in calories and carbs
- Rich in antioxidants
- A good source of fiber and B vitamins
Because of their mild flavor, they’re the perfect base for punchy sauces. And they hold their shape really well, even after cooking.
Can you eat enoki mushrooms raw?
Technically yes, but I recommend blanching them. Raw enoki can be a little tough and harder to digest. A quick 60-second blanch keeps them tender and safe to eat while still holding their signature crunch.
Want a non-spicy version?
Totally doable. Just leave out the Thai red chilies and chili oil. Add a little extra sesame oil instead. You’ll still get all the umami, garlic, and vinegar flavors, but without any heat.
Easy Enoki Mushroom Salad Recipe
Ingredients
- 2 bunches enoki mushrooms
- 1/4 English cucumber, shredded
- 1/4 carrot, shredded
- A handful of cilantro leaves (plus more for topping)
- 1 tbsp crushed peanuts (for topping)
Sauce:
- 6 garlic cloves, minced
- 2 Thai red chilies, chopped (optional)
- 1.5 tbsp neutral oil (canola, vegetable or peanut oil works great)
- 2 tbsp soy sauce
- 1 tbsp black rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp chicken bouillon powder (optional)
- 1 tsp sesame oil
- 1 tsp chili oil (or use more sesame oil if skipping spice)
- 1 tsp toasted sesame seeds
Instructions
1. Trim the root end of the enoki mushrooms and gently separate them into smaller bunches. Wash and drain.
2. Bring a pot of water to a boil, add 1 tsp salt, and blanch the enoki mushrooms for 1 minute. Drain and rinse with cold water. Gently squeeze out the excess water.
3. Place the minced garlic and chopped chilies in a heatproof bowl. Heat neutral oil until smoking hot and pour over the garlic mixture—it should sizzle.
4. Add soy sauce, black vinegar, sugar, salt, bouillon powder (if using), sesame oil, chili oil, and toasted sesame seeds to the bowl. Stir well to combine.
5. In a large mixing bowl, combine the enoki mushrooms, shredded cucumber, shredded carrot, and cilantro. Pour the sauce on top and toss everything together.
6. Top with crushed peanuts and extra cilantro. Serve right away, or chill for 10 minutes before serving for an extra refreshing bite.
More enoki mushroom recipes? Check out the juicy, spicy, and addictive Fire Enoki Beef Rolls.
Looking for more authentic recipes? Be sure to follow me on Pinterest, Instagram, Tiktok and Youtube!
Chinese Enoki Mushroom Salad (凉拌金针菇)
Ingredients
- 2 bunches enoki mushrooms
- 1/4 English cucumber shredded
- 1/4 carrot shredded
- A handful of cilantro leaves plus more for topping
- 1 tbsp crushed peanuts for topping
Sauce:
- 6 garlic cloves minced
- 2 Thai red chilies chopped (optional)
- 1.5 tbsp neutral oil canola, vegetable or peanut oil works great
- 2 tbsp soy sauce
- 1 tbsp black rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp chicken bouillon powder optional
- 1 tsp sesame oil
- 1 tsp chili oil or use more sesame oil if skipping spice
- 1 tsp toasted sesame seeds
Instructions
- Trim the root end of the enoki mushrooms and gently separate them into smaller bunches. Wash off any dirt and drain.
- Bring a pot of water to a boil, add 1 tsp salt, and blanch the enoki mushrooms for 1 minute. Drain and rinse with cold water. Gently squeeze out the excess water.
- Place the minced garlic and chopped chilies in a heatproof bowl. Heat neutral oil until smoking hot and pour over the garlic mixture — it should sizzle.
- Add soy sauce, black vinegar, sugar, salt, bouillon powder (if using), sesame oil, chili oil, and toasted sesame seeds to the bowl. Stir well to combine.
- In a large mixing bowl, combine the enoki mushrooms, shredded cucumber, shredded carrot, and cilantro. Pour the sauce on top and toss everything together.
- Top with crushed peanuts and extra cilantro. Serve right away, or chill for 10 minutes before serving for an extra refreshing bite.
