Spicy Mixed Mushroom and Herb Salad

Bring a pot of water to a rolling boil. Add the mixed mushrooms and blanch for 1-2 minutes until just tender. Drain immediately and refresh under cold water to stop cooking. Squeeze out any excess water and set aside.

In a mixing bowl, combine the lime juice, soy sauce, palm sugar, and dried chili flakes. Whisk until the palm sugar is fully dissolved. Taste and adjust for your preferred balance of sour, savory, and sweet.

Add the blanched mushrooms, thinly sliced shallots, and chopped scallions to the dressing bowl.

Sprinkle in the toasted rice powder. This adds a lovely nutty aroma and texture.

Gently toss all the ingredients together to ensure the mushrooms and vegetables are well coated with the dressing.

Finally, fold in the fresh mint leaves and chopped cilantro. Give it one last gentle toss.

Serve immediately as a refreshing appetizer or a light main course. Enjoy, my friends!