mix cucumber with white fungus

How to Make Wood Ear Salad with Cucumber: A Simple Recipe Guide

Wood ear salad with cucumber is a refreshing, crunchy, and nutritious dish perfect for warm weather. Here’s a step-by-step guide to preparing this light yet flavorful meal.

First, gather the ingredients: 100g dried wood ear mushrooms, 1 large cucumber, 2 cloves garlic, 1 red chili (optional), 1 tbsp soy sauce, 1 tsp vinegar, ½ tsp sugar, 1 tbsp sesame oil, and a pinch of salt.

Begin by rehydrating the wood ears. Soak them in warm water for 20 minutes until soft, then rinse thoroughly and trim the stems. Slice the wood ears into thin, bite-sized pieces. Blanch them in boiling water for 1 minute, then drain and set aside to cool.

Next, prepare the cucumber. Wash it well, then peel half lengthwise for a striped effect (optional). Slice it thinly into half-moons or matchsticks, depending on your preference. Mince the garlic and thinly slice the chili if using.

In a small bowl, whisk together the soy sauce, vinegar, sugar, and sesame oil until the sugar dissolves. Pour this dressing over the cooled wood ears and cucumber, then add the garlic and chili. Toss gently to combine all ingredients. Let the salad marinate for 10 minutes to allow the flavors to meld.

Serve chilled as a side dish or a light appetizer. This dish balances crunchiness, earthiness, and a tangy-savory dressing, making it a healthy and delicious addition to any meal. Enjoy!