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Wood ears salad with chicken, cucumber and carrots in a creamy wasabi dressing
July 16, 2015
I love making this for lunch; it’s so refreshing on a hot summer’s day. The wasabi in the creamy dressing amps up the flavour of the veggies whilst the wood ears gives me that extra crunch I always crave for in leafy salads.
Ingredients (serves 2-3)
50g dried wood ears, washed
200g cooked chicken, shredded
1 small cucumber
1 small carrot, peeled
Handful fresh coriander, chopped
2 tbsp sesame paste
3 tbsp water
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 tsp honey
1-2 tsp wasabi paste, to taste
Freshly ground black pepper
Soak the fungus in a bowl of warm water for 30 minutes, drain, cut into smaller pieces, discarding any hard bits. Bring a saucepan of water to the boil, blanch the wood ears for 4-5 minutes or until soft, drain.
Using a vegetable peeler, shave the cucumber and carrots into ribbons.
Whisk together, the dressing ingredients, season to taste with pepper.
Place the wood ears, cucumber, carrots and chicken together in a large serving bowl, add half of the dressing, toss together well. Sprinkle over with chopped coriander. Serve the remaining dressing on the side.
Nutritional information per serving (3): 281kcal, 1174kJ, 24.9g protein, 12.5g fat, 7.7g carbohydrates, 2.2g fibre