A (7)

68

july 2016

yogajournal.com.au

enoki

Be gentle with enoki mushrooms.

The delicate, round-capped

strands are best when used raw

in salads or when added at the

last minute to soups and stir-fries

so their crunchy texture and

bright white color remain. Sold

in bunches, enoki mushrooms

should look dry and have a

bright-white color. Trim off the

clumped ends and rinse only

as much as needed to remove

any dirt.

Ponzu Vinaigrette

1 ½ Tbs. seasoned rice vinegar

1 Tbs. fresh lemon juice

1 Tbs. avocado oil or peanut oil

1 tsp. low-sodium soy sauce

1 tsp. minced fresh ginger

½ tsp. sugar

½ tsp. grated lemon zest

Salad

8 cups baby lettuces (85 g.)

2 Persian (mini) cucumbers, sliced (1 cup)

16 sugar snap peas, strings removed,

sliced 1.2-cm thick on a bias

4 radishes, thinly sliced

150 g. enoki mushrooms,

root ends trimmed

1 To make ponzu vinaigrette: Whisk together all ingredients in small bowl.

2 To make salad: Combine all ingredients in large bowl. Toss with ponzu vinaigrette, and

season with salt and pepper, if desired.

PER 1 ½-CUP SERVING47 CAL; 1 G PROT; 2 G TOTAL FAT (<1 G SAT FAT); 6 G CARB; 0 MG CHOL;

150 MG SOD; 1 G FIBRE; 2 G SUGARS

SERVES 6 | 30 MINUTES OR LESS

DELICATELY FLAVOURED ENOKI MUSHROOMS, WITH THEIR

TINY CAPS AND LONG STEMS, ARE FEATURED IN A LIGHT,

REFRESHING SALAD WITH HOMEMADE PONZU, A POPULAR

CITRUS-BASED SAUCE WIDELY USED IN JAPANESE CUISINE.

ENOKI SALAD WITH SUGAR SNAP PEAS,

CUCUMBER, AND GINGER-PONZU VINAIGRETTE

PHOTO: : ISTOCK/PICHEST MOREL PHOTO, RIGHT: ISTOCK/UROSHPETROVIC; MAITAKE PHOTO,