I modified this recipe by briefly boiling the mu-err mushrooms (black fungus) to ensure they were tender. I really liked this salad, in part because I love both star anise and mu-err mushrooms.
Tag Archives: salads
Here’s a recipe for this salad, which can easily serve as a complete lunch because it contains bread.
I was inspired by this recipe, but modified it. As I do not have a ridged griddle pan, I grilled the aubergine/eggplant in the oven. I used cherry tomatoes and Asian aubergines which I seasoned with marjoram before grilling.
This simple salad consists of cabbage, carrot and sweet pepper and is seasoned with vinegar, olive oil and salt.
This spicy carrot salad is pretty good, and a change from most salads I have eaten.
I made a variation of this spring onion salad, using a large cucumber but retaining the seeds, and leaving out the coriander leaf because I didn’t have any. I also opted for a yellow sweet pepper instead of a green pepper, which I find too bitter.
The second time I made this I had the coriander leaf handy but reduced the spring onions because they hadn’t yet recovered from my previous salad. The mint, coriander and cucumber combination reminded me a little of Thai beef salad, which I think would work quite well without the beef. The main difference is the Thai salad contains soy sauce, garlic and basil as well.