Wood Ear Mushroom and Cucumber Salad
Wood Ear Mushroom and Cucumber Salad
Ingredients
For the Salad
- 1/2 ounce dried wood ear mushrooms
- 1 English cucumber, about 1 pound, thinly sliced or smashed and torn into bite-sized pieces
- 2 cloves garlic, minced
- 1/4 cup cilantro, chopped
For the Dressing
- 2 tablespoons light soy sauce
- 2 tablespoons black vinegar
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1 teaspoon chili oil, or more, to taste
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Rehydrate the dried wood ear mushrooms: Place the mushrooms in a bowl and cover with warm water. Let them soak for at least 30 minutes, or until fully softened and expanded. Drain well and rinse thoroughly under cold water. Trim off any tough stems, then cut the larger mushrooms into bite-sized pieces.
⏱️ 30 min
- 2
Prepare the cucumbers: If slicing, use a mandoline or sharp knife to get very thin slices. If smashing, place the cucumber on a cutting board and use the flat side of a cleaver or a heavy object to gently smash it until it cracks. Tear the smashed cucumber into irregular bite-sized pieces.
⏱️ 5 min
- 3
Blanch the wood ear mushrooms: Bring a small pot of water to a boil. Add the rehydrated wood ear mushrooms and blanch for 2-3 minutes. This helps to tenderize them slightly and ensure they are clean. Drain immediately and plunge into an ice bath to stop the cooking and maintain their crisp texture. Drain very well and pat dry.
⏱️ 5 min
- 4
Make the dressing: In a small bowl, whisk together the light soy sauce, black vinegar, sesame oil, granulated sugar, chili oil, and salt until the sugar is dissolved.
⏱️ 3 min
- 5
Assemble the salad: In a large mixing bowl, combine the blanched wood ear mushrooms, prepared cucumbers, minced garlic, and chopped cilantro.
⏱️ 2 min
- 6
Pour the dressing over the salad ingredients and toss gently until everything is well coated. Taste and adjust seasoning if needed (add more salt, sugar, or chili oil to your preference).
⏱️ 3 min
- 7
For best flavor, let the salad sit for at least 15 minutes before serving to allow the flavors to meld. Serve chilled.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Wood Ear Mushroom and Cucumber Salad
For the Salad
- 1/2 ounce dried wood ear mushrooms
- 1 English cucumber, about 1 pound, thinly sliced or smashed and torn into bite-sized pieces
- 2 cloves garlic, minced
- 1/4 cup cilantro, chopped
For the Dressing
- 2 tablespoons light soy sauce
- 2 tablespoons black vinegar
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1 teaspoon chili oil, or more, to taste
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Rehydrate the dried wood ear mushrooms: Place the mushrooms in a bowl and cover with warm water. Let them soak for at least 30 minutes, or until fully softened and expanded. Drain well and rinse thoroughly under cold water. Trim off any tough stems, then cut the larger mushrooms into bite-sized pieces.
⏱️ 30 min - 2
Prepare the cucumbers: If slicing, use a mandoline or sharp knife to get very thin slices. If smashing, place the cucumber on a cutting board and use the flat side of a cleaver or a heavy object to gently smash it until it cracks. Tear the smashed cucumber into irregular bite-sized pieces.
⏱️ 5 min - 3
Blanch the wood ear mushrooms: Bring a small pot of water to a boil. Add the rehydrated wood ear mushrooms and blanch for 2-3 minutes. This helps to tenderize them slightly and ensure they are clean. Drain immediately and plunge into an ice bath to stop the cooking and maintain their crisp texture. Drain very well and pat dry.
⏱️ 5 min - 4
Make the dressing: In a small bowl, whisk together the light soy sauce, black vinegar, sesame oil, granulated sugar, chili oil, and salt until the sugar is dissolved.
⏱️ 3 min - 5
Assemble the salad: In a large mixing bowl, combine the blanched wood ear mushrooms, prepared cucumbers, minced garlic, and chopped cilantro.
⏱️ 2 min - 6
Pour the dressing over the salad ingredients and toss gently until everything is well coated. Taste and adjust seasoning if needed (add more salt, sugar, or chili oil to your preference).
⏱️ 3 min - 7
For best flavor, let the salad sit for at least 15 minutes before serving to allow the flavors to meld. Serve chilled.
⏱️ 15 min