Cold Cucumber and Wood Ear Mushroom Salad
This cold cucumber and wood ear mushroom salad is a refreshing and appetizing Chinese dish that combines the crispness of cucumber with the smooth texture of wood ear mushrooms, perfect for summer or any time you need a light meal. Made with purely plant-based ingredients, it is simple to prepare and nutritious, suitable for both vegetarians and non-vegetarians.
Author
vegan_xiaohua
Instructions
Soak the dried wood ear mushrooms in warm water for about 15 minutes, then rinse and blanch in boiling water for 1 minute, drain, and cut into bite-sized pieces.
💡 Tip: Blanching can remove the peculiar smell of the mushrooms and maintain their crisp texture.
About 15 min
Wash the cucumber and cut it into thin strips, place in a large bowl, and add the minced garlic and cilantro.
💡 Tip: Cutting the cucumber into strips allows it to better absorb the seasonings, enhancing the taste.
About 5 min
Add the blanched wood ear mushrooms to the cucumber bowl, followed by the light soy sauce, vinegar, sesame oil, sugar, salt, and chili oil in order.
💡 Tip: Seasonings can be adjusted according to personal taste; chili oil can enhance flavor or be omitted.
About 3 min
Mix all the ingredients thoroughly, refrigerate for 10 minutes, and then serve.
💡 Tip: Refrigerating allows the flavors to meld together, making it more refreshing.
About 10 min
