Cook & Feast | Recipe For Buddha’s Delight Salad

Name: Cook & Feast | Recipe For Buddha’s Delight Salad
Ingredients: 100 g (3.5 oz) fresh shiitake mushrooms, sliced to ½-cm (0.2-in) thickness; 100 g (3.5 oz) fresh woodear fungus, torn into bite-size pieces; 250 g (8.8 oz) small tofu puffs, cut into half on the diagonal; 2 Lebanese or ½ a telegraph cucumber, halved, then sliced on the diagonal; 4 red radish, sliced thinly on a mandolin; 1 cup snow peas, stems and stringy bits removed, blanched for about 40 seconds in boiling water; 2 large red chillies, sliced thinly on the diagonal; 2 stalks spring onions, sliced thinly on the diagonal; 1 cup fresh coriander leaves; 2 teaspoons white sesame seeds, toasted; 2 tablespoons crispy shallots; 8 teaspoons soy sauce; 2 tablespoons brown rice vinegar; 1 tablespoon sesame oil; 8 teaspoons vegetable, rice bran or grapeseed oil; 3 teaspoons raw sugar; 2 teaspoons lemon juice; 2 teaspoons finely-grated ginger

www.foodwinetravel.com.au

Cooking and feasting are the two things in life that bring Audra Morrice great joy. We love her recipe for Buddha's Delight Salad, from Cook & Feast.

View full recipe on www.foodwinetravel.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodwinetravel.com.au.

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Cooking tools:

Mandoline
Mason jar
Chef's knife
Cutting board
Mixing bowl
Saucepan
Colander
Skillet
Stove
Measuring spoon
Measuring cup
Tongs

Ingredients

100 g (3.5 oz) fresh shiitake mushrooms, sliced to ½-cm (0.2-in) thickness
100 g (3.5 oz) fresh woodear fungus, torn into bite-size pieces
250 g (8.8 oz) small tofu puffs, cut into half on the diagonal
2 Lebanese or ½ a telegraph cucumber, halved, then sliced on the diagonal
4 red radish, sliced thinly on a mandolin
1 cup snow peas, stems and stringy bits removed, blanched for about 40 seconds in boiling water
2 large red chillies, sliced thinly on the diagonal
2 stalks spring onions, sliced thinly on the diagonal
1 cup fresh coriander leaves
2 teaspoons white sesame seeds, toasted
2 tablespoons crispy shallots
8 teaspoons soy sauce
2 tablespoons brown rice vinegar
1 tablespoon sesame oil
8 teaspoons vegetable, rice bran or grapeseed oil
3 teaspoons raw sugar
2 teaspoons lemon juice
2 teaspoons finely-grated ginger