Purple cabbage king oyster mushroom salad


1/2 king oyster mushroom

1/4 purple cabbage

1/2 cucumber

1 garlic bulb, minced

1 teaspoon salt

1/2 teaspoon chicken powder

1 tablespoon chili oil sauce

1 tablespoon soy sauce

1 tablespoon vinegar

1 teaspoon white sugar

1 small bunch parsley, sliced


1. Shred manually the king oyster mushroom


2. Blanch the mushroom in boiling water for 5 minutes, until cooked through, take out, drain


3. Shred the cucumber


4. Chiffonade the purple cabbage


5. Add the purple cabbage, cucumber, and mushroom in a large mixing bowl, set aside


6. Add the minced garlic and white sugar in a small bowl


7. Add some salt and chicken powder in the bowl


8. Pour soy sauce in the bowl


9. Pour vinegar in the bowl


10. Add chili oil sauce in the bowl


11. Mix until even


12. Pour the mixed sauce in the large mixing bowl


13. Mix until even


14. Serve