Enoki Salad with Sugar Snap Peas, Cucumber, and Ginger-Ponzu Vinaigrette

Delicately flavored enoki mushrooms, with their tiny caps and long stems, are featured in a light, refreshing salad with homemade ponzu, a popular citrus-based sauce widely used in Japanese cuisine.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.


Enoki Mushrooms

Be gentle with enoki mushrooms: The delicate, round-capped strands are best when used raw in salads or when added at the last minute to soups and stir-fries so their crunchy texture and bright white color remain. Sold in bunches, enoki mushrooms should look dry and have a bright-white color. Trim off the clumped ends and rinse only as much as needed to remove any dirt.



Ponzu vinaigrette

  • 1 ½ Tbs. seasoned rice vinegar
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. avocado oil or peanut oil
  • 1 tsp. low-sodium soy sauce
  • 1 tsp. minced fresh ginger
  • 1/2 tsp. sugar
  • 1/2 tsp. grated lemon zest


  • 8 cups baby lettuces (3 oz.)
  • 2 Persian cucumbers, sliced (1 cup)
  • 16 sugar snap peas, strings removed, sliced ½-inch thick on a bias
  • 4 radishes, thinly sliced
  • 1 5.3-oz. package enoki mushrooms, root ends trimmed


  1. To make Ponzu Vinaigrette: Whisk together all ingredients in small bowl.
  2. To make Salad: Combine all ingredients in large bowl. Toss with Ponzu Vinaigrette, and season with salt and pepper, if desired.

Nutrition Information

  • Serving Size Per 1 1/2-cup serving
  • Calories 47
  • Carbohydrate Content 6 g
  • Cholesterol Content 0 mg
  • Fat Content 2 g
  • Fiber Content 1 g
  • Protein Content 1 g
  • Saturated Fat Content 1 g
  • Sodium Content 150 mg
  • Sugar Content 2 g