Vegetarian salad with Aged Sorghum Vinegar (Serves 4)

Ingredients
1 Cucumber, shredded
40g white fungus
40g black fungus
40g carrot, shredded
A little roasted white sesame seeds
½ tsp salt

Sauce
1½ tsp Pat Chun Aged Sorghum Vinegar
Dash of Pat Chun Pure Sesame Oil
1 tsp ginger, crushed
¼ tsp salt
2 tsp brown sugar

Preparation

1. Marinate cucumber with salt for 15 minutes. Discard the cucumber juice. Dish up.
2. Bring white and black fungus to boil for 5minutes, rinse and cool it with running water. Drain.
3. Put all ingredients in refrigerator for 1 hour, then mix with sauce. Sprinkle roasted sesame seeds. Serve.