Wood Ear Mushroom Salad
Refreshing salad with wood ear mushrooms and cucumber with a slightly spicy and sour dressing.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Appetizer, Side Dish
Cuisine: Chinese
Servings: 1 people
Calories: 197kcal
- ½ cup dried wood ear mushroom when hydrated turns to 2 cups
- 1 tablespoon vinegar Chinese black vinegar is recommended
- 2 tablespoons soy sauce
- 1 garlic clove minced
- ½ green onion sliced
- 1 tablespoon sugar
- ½ lemon juiced
- 1-2 teaspoon chili oil lao gan ma or sichuan chili oil
- 5 sprigs cilantro roughly chopped
- 2 persian cucumbers cubed
- ¼ red bell pepper or thai red chili diced
Rinse the wood ear mushroom 3-4 times. Be careful as the dirt can be trapped in the inside of the mushroom.
In a large pot, boil the wood ear mushroom for 1-2 minutes. Rinse and drain the mushroom until its dry and there is no water on the mushrooms.
To make the sauce, mix vinegar, soy sauce, minced garlic, sliced green onion, sugar and juice half of a lemon. Mix together until sugar has dissolved.
In a large bowl, mix the cooked wood ear mushrooms with the sauce you made earlier. Add cubed cucumbers, roughly chopped cilantro, and diced red pepper. Add 1 to 2 teaspoons of chili oil (depending on your spice tolerance) and mix until everything is well combined.
Refrigerate for 30 minutes to one hour to marinate. Before serving, mix the wood ear mushroom salad to ensure that the sauce is well-mixed. Served chilled. Hope you enjoy!
Calories: 197kcal | Carbohydrates: 37g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2024mg | Potassium: 680mg | Fiber: 5g | Sugar: 18g | Vitamin A: 1871IU | Vitamin C: 75mg | Calcium: 61mg | Iron: 2mg