I’ve been eating a lot of liang ban cai 凉拌菜 lately, “cold-tossed” dishes typically made with various raw ingredients, thinly shredded or julienned and tossed in a zingy sauce. Each bite is refreshing and flavorful, and the vegetables release their own juices into the dressing, enhanced with a bit of pungent raw garlic and a drizzle of sesame oil or chili oil. 

You can really liang ban “cold-toss” anything, but the general principle is to have a variety of colors and textures. In this version I use enoki mushrooms (the thin, noodle-like white mushrooms with little bulbs), carrots, cucumber, and cabbage; the slippery, chewy texture of the enoki mushrooms is a delightful contrast to the crunch of the vegetables. Tear the mushrooms into bite-sized bundles and blanch briefly in boiling water, then rinse under cold water and drain before tossing with the other ingredients.

You can use this recipe with bean sprouts, shredded red bell pepper, celery, napa cabbage, pressed tofu 豆干丝, or whatever you have in your fridge– it serves more as a template than a recipe, really. If you’re using carrot or celery or a “harder” vegetable I recommend briefly blanching it for 30 seconds– it “breaks the rawness” 断生, and makes it easier to chew for older folks or those who prefer slightly less crunchy vegetables.

This dish is even more delicious the next day, as the flavors mellow and marinate in the refrigerator, and you can enjoy it cold for a hassle-free summer lunch (I love eating this alongside a steamed sweet potato), or as part of a more elaborate meal as an appetizer or a side dish.  Enjoy!

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Another cold dish: Smacked Cucumber Salad

📖 Recipe

Cold Tossed Enoki Cucumber Salad 凉拌金针菇

A refreshing cold-tossed Chinese dish with slippery enoki mushrooms, crisp cucumbers and other shredded vegetables, dressed in a zingy, chili oil-laced sauce. Delicious as an appetizer or salad.

• Author: Hannah
• Prep Time: 10
• Cook Time: 3
• Total Time: 13 minutes
• Yield: 4
• Category: Cold Dishes and Salads
• Cuisine: Chinese
• Diet: Vegan

Ingredients

Vegetables:

• 1 bundle (7 ounces, 200 grams) enoki mushrooms, ends trimmed
• 1 medium Persian cucumber, julienned
• 1 small carrot, peeled and julienned
• 1 cup shredded cabbage
• 1 scallion, cut into thin ribbons, or ¼ cup Chinese celery stalk, cut into 2-inch segments
• 1 handful cilantro, roughly chopped
• 2 cloves garlic, crushed and finely chopped

Sauce:

• ½ teaspoon salt
• 1 teaspoon sugar
• ½ teaspoon mushroom bouillon (蘑菇精) or ¼ teaspoon MSG, optional
• 1 tablespoon light soy sauce
• 1 tablespoon pale rice vinegar
• 1 tablespoon red chili oil with sediment
• 1 teaspoon sesame oil
• 2 tablespoons toasted crushed peanuts or toasted sesame seeds

Instructions

1. Trim off root end of enoki mushrooms, removing any bits of dirt. Rinse and tear into smaller, bite-sized bunches. Bring a pot of salted water to a boil and blanch the mushrooms for 2 minutes, then refresh under cold water and shake dry.  You can briefly blanch carrot shreds if you want them to be softer, or leave them raw.
2. Combine enoki mushrooms, shredded cucumber, carrot, cabbage, cilantro, scallion and garlic in a mixing bowl. Add salt and sugar and bouillon powder and toss, then add soy sauce and vinegar and toss again. Taste and adjust until the flavors sing. Drizzle on red chili oil, sesame oil, toasted sesame seeds or crushed peanuts and mix to combine, then plate and serve.

Notes

You can mix it up with different vegetables: blanched soybean or mung bean sprouts, microgreens, red or yellow bell pepper, napa cabbage, shredded tofu sheet, etc. Just make sure you have a good balance of textures and colors.

That’s right, a vegan tempura sushi roll!  I made this for my friends and they said it’s one of the most delicious sushi rolls they’ve ever had, vegan or non-vegan. The spicy mayo really makes it, so don’t omit!

Ingredients for Vegan Mushroom Tempura Sushi Roll:

• King oyster mushrooms. These are the large, white cylindrical-shaped mushrooms, found in any Asian grocery store.
• Tamari and sesame oil. The base flavor for the mushrooms.
• Cornstarch. For a crispy exterior for the tempura.
• Sushi rice: rice, vinegar, sugar, salt, and mirin.
• Spicy mayo: vegenaise (or other vegan mayo) and sriracha sauce.
• Cucumber, sliced thinly.
• Avocado, peeled and sliced.

If you made this recipe let me know how you liked it by leaving a comment and a rating below. Or tag me on Instagram @hannah__chia, I love seeing your re-creations!

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📖 Recipe

Vegan Mushroom Tempura Sushi Roll with Spicy Mayo

A vegan sushi roll with crispy battered oyster mushrooms, cucumber, avocado, and spicy mayo.

• Author: Hannah
• Prep Time: 30
• Cook Time: 10
• Total Time: 40 minutes
• Category: Main Dishes
• Method: Roll
• Cuisine: Japanese

Ingredients

Tempura Mushrooms

• 3 fresh king oyster mushrooms, cut into ½ inch cubes
• 1 tbsp tamari or soy sauce
• ½ tbsp sesame oil
• ½ cup (120mL) water
• ¼ cup (28g) cornstarch
• pinch of salt

Sushi Rice

• 1 cup (215g) sushi rice
• 1 ½ cups (360 mL) water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• ¾ tsp salt
• 1 tbsp mirin

Spicy Mayo

• ½ cup (112g) Vegenaise (or other vegan mayo)
• 2 tbsp sriracha sauce

Additional Ingredients

• 1 cucumber, sliced thinly
• 1 avocado, peeled and sliced

Instructions

1. Make sushi rice. Wash rice until water runs clear, then drain. Cook according to rice cooker instructions or over the stove (add water and rice to a saucepan, bring to a boil, reduce the heat to low, and cover and cook for 20 minutes). Let cooked rice rest for 10 minutes, then season with the rice vinegar, sugar, salt, and mirin, stirring to incorporate, and set aside to cool.
2. Cut the fresh mushrooms in round slices, then into small ½ inch cubes.  Toss with tamari and sesame oil, and let marinate for 5 minutes. Heat oil in a pan, then add cornstarch to the mushrooms and toss  until generously coated. Fry in a pan over medium heat with oil until browned and crispy, about 4-5 minutes.
3. Make the spicy mayo. Whisk together the Vegenaise and sriracha to make the vegan spicy mayo.
4. Assemble roll. Place one sheet of nori on the bamboo mat, cover with a layer of sushi rice (dip hands in water to prevent them from sticking), then add fried mushrooms in a row in the middle. Drizzle with spicy mayo, add in slices of avocado and cucumber, and roll tightly. Serve immediately.