10-minute Pumpkin and Enoki Mushroom Salad
Prep time
Cook time
Total time
Serves: 2
  • 1 package enoki mushroom, rinsed and cut off the stem at the end
  • 1.5 cups shredded pumpkin
  • Cooking:
  • 4 cups water, seasoned with 1 teaspoon of salt and a few drops of oil
  • Toppings:
  • a handful of freshly chopped green onion
  • a handful of chopped peanuts
  • Sauce:
  • ¼ teaspoon sugar
  • 1 teaspoon Chinese vinegar
  • 1 teaspoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sriracha sauce (optional)
  1. Bring water to boil over high heat.
  2. Blanch shredded pumpkin and enoki mushrooms for 2 minutes or until cooked, stir occasionally.
  3. Drain well with a mesh strainer, transfer to a bowl to set aside.
  4. Season with sugar, Chinese vinegar, soy sauce and mix well.
  5. Sprinkle freshly chopped green onion on top.
  6. Heat the sesame oil in a small skillet over medium-high heat until close to smoking.
  7. Remove from heat and carefully pour the hot oil directly over the green onion.
  8. Top with chopped peanuts to serve and enjoy!
  9. Add a few drops of sriracha sauce, if you want to add a spicy kick to the salad.
Recipe by Spice the Plate at https://www.spicetheplate.com/veggie/10-minute-pumpkin-and-enoki-mushroom-salad/