How to Make Delicious Mixed Vegetable Salad with Spinach, Wood Ear Mushrooms, and More?

Q: Can I substitute other vegetables in this recipe?
A: Yes, feel free to include your favorite vegetables to customize the salad to your taste.

Q: How long should I blanch the spinach for?
A: Blanch the spinach briefly, just until it wilts, to retain its color and nutrients.

Q: Is it necessary to soak wood ear mushrooms before cooking?
A: Yes, soaking wood ear mushrooms in water helps them rehydrate and become tender.

Q: Can I prepare this salad in advance?
A: Yes, you can prepare the ingredients in advance, but it’s best to mix them just before serving to maintain freshness.

Mixed Vegetable Salad with Spinach and Wood Ear Mushrooms


  • Spinach: 300g
  • Rehydrated Wood Ear Mushrooms: 100g
  • Carrot: 50g
  • Sugar: 8g
  • Salt: 3g
  • Fresh Chicken Sauce: 2g
  • Sesame Oil: 10g
  • Cucumber: 80g
  • Minced Garlic: 10g
  • Longkou Vermicelli: 30g
  • Soy Sauce: 10g
  • Vinegar: 8g
  1. Soak and blanch wood ear mushrooms for one minute. Cook vermicelli until soft.
  2. Julienne carrots, ham, and cucumber. Mince the garlic.
  3. Blanch spinach briefly.
  4. Combine all ingredients, adding soy sauce, salt, fresh chicken sauce, vinegar, sugar, and sesame oil.
  5. Mix well until evenly coated.
  6. Adjust with additional vegetables of your choice for a personalized touch.
  • Rich in vitamins and minerals from a variety of vegetables.
  • Low in calories, making it a healthy choice for a light meal or side dish.
  • Contains fiber from vegetables, aiding in digestion.
  • Provides a balanced combination of flavors and nutrients.
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