This colourful mu-err mushroom (black fungus) salad with coriander leaf (cilantro) and onion contains re-hydrated goji berries.
Tag Archives: salads
I used this recipe, but I had to make my own smoky vinegar as I didn’t have any black vinegar. It has a little too much sesame oil for my taste, so if I make it again I will reduce the sesame oil a little.
This recipe is for a green bean and raspberry salad with buttermilk and grilled goat cheese. I decided to use lettuce from my garden instead of the little gem lettuce the recipe calls for, and I skipped the hazelnuts.
I thought the salad tasted nice but did not require so many ingredients. Due to the shallots in the dressing, I could not really make out the mint or tarragon, and I didn’t feel that the raspberries added anything to the dish. The goat cheese, however, went very well with the dressing and I would probably use it in a simplified version of the salad.
I halved the salad dressing in this recipe, and applied it to my own salad. It made a pleasant change from my usual vinaigrette.
I didn’t have a pointed cabbage, but a plain white cabbage still grilled up nicely. I left out the fish sauce to make it vegan. Everyone who tasted it enjoyed the sauce.
I am very fond of black fungus, also known as mu-err or wood-ear mushroom. This is another salad preparation which includes carrots and coriander leaf (cilantro). I used a green chilli instead of a red one because I didn’t have any fresh red ones.
I prefer the cucumber salad with its hints of star anise, but this one is quicker to make.