This is a version of a salad that I had in Restaurant Xiao ge zi in Valencia. It has taken three attempts to get the dressing right, but I think I’m there now.
The original salad had as well as the cucumber and mushrooms, the carrot slivers and thin strips of red pepper. For this version I’ve left out the peppers and added sliced radishes and alfalfa sprouts, which went particularly well with the dressing. Double the amount of dressing was used in the original salad, but as this was to go with the delicate stir fried smoked tofu, I pared it down. If you want a picante salad then stir in chilli oil at the end to suit your taste.
The salad needs to marinate for about an hour so start your preparation early enough to allow for this.
1 small cucumber – peeled and cut into long thin slices
enoki mushrooms – I used fresh thin and plumper ones, but you can use the dried thin enoki.
1 carrot – peeled and cut into slivers with your peeler
Radish – sliced
For the dressing –
1 tablespoon light soy sauce
1 tablespoon teriyaki sauce
1 tablespoon rice vinegar
Mix all the ingredients together and leave to marinate for about an hour at room temperature.If you are using dried mushrooms, marinate until the mushrooms are tender.