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1/2 cup wood ear mushrooms
1/2 cup kernel corn
1 tbsp. shallots, pared, chopped
3/4 cup oil
1/2 Napa cabbage head, shredded
2 tbsp. green onions, chopped
1 tbsp. parsley, chopped
1 tbsp. salt
1 tbsp. black pepper
3 tbsp. sugar
3 tbsp. tarragon vinegar
Saute mushrooms, corn and shallots in small amount of oil for 3 minutes over medium heat. Remove from heat; combine with remaining ingredients in large bowl. Let cool.
1/2 cup kernel corn
1 tbsp. shallots, pared, chopped
3/4 cup oil
1/2 Napa cabbage head, shredded
2 tbsp. green onions, chopped
1 tbsp. parsley, chopped
1 tbsp. salt
1 tbsp. black pepper
3 tbsp. sugar
3 tbsp. tarragon vinegar
Saute mushrooms, corn and shallots in small amount of oil for 3 minutes over medium heat. Remove from heat; combine with remaining ingredients in large bowl. Let cool.