Chinese Salad

Ingredients:

150g cucumber, 150g carrot, 200g enokitake mushrooms

Seasonings:

1 tbsp. Zhenjiang vinegar, 1 tbsp. first extract soy sauce, 1 tsp. sugar, 1tbsp. sesame oil

Steps:

1. Cut cucumber and carrot into juliennes. Set aside.
2. Cut off the roots of enokitake mushrooms. Cut enokitake mushrooms into strips of same length as the cucumber. Set aside.
3. Soak cucumber in salty water for 10 minutes. Discard the water.
4. Bring water to the boil. Put in the carrot and scald for 2 minutes. Set aside and let cool.
5. Bring water to the boil. Put in the enokitake mushroom and scald for 1 minute. Set aside and let cool.
6. Mix with seasonings to taste.
7. Toss well and serve.

Tips:

Can add chili oil to taste as desired.