For an extra layer of flavor, try adding a splash of rice vinegar to the dressing. If you don't have palm sugar, brown sugar can be substituted. Adjust the amount of Thai chile pepper to suit your preferred level of spice. Toasting the sesame seeds enhances their nutty flavor. Toast them in a dry skillet over medium heat until lightly golden and fragrant. Consider adding some julienned carrots or bell peppers for added color and crunch. The salad can be made ahead of time, but it's best to add the sesame seeds just before serving to prevent them from becoming soggy.
Chilled Cucumber and Wood Ear Mushroom Salad
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PREP TIME10 mins
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COOK TIME5 mins
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TOTAL TIME1 hrs 30 mins
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SERVING2 People
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VIEWS10
A refreshing and texturally intriguing salad featuring crisp cucumber and delicate wood ear mushrooms, kissed with a vibrant Asian-inspired dressing. This is a light yet satisfying dish, perfect as a starter or a light lunch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Fiber2 g
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Protein2 g
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Saturated Fat1 g
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Sodium447 mg
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Sugar4 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
20 mins
Rehydrate the wood ear mushrooms: Place the dried mushrooms in a bowl and cover with warm water. Soak for 15-20 minutes, or until fully hydrated and pliable. (Time: 20 minutes)
02
Step
5 mins
Cook the mushrooms: Drain the hydrated mushrooms and transfer them to a small saucepan. Cover with fresh water and bring to a boil over medium heat. Boil for 2 minutes. (Time: 5 minutes)
03
Step
10 mins
Cool the mushrooms: Drain the boiled mushrooms thoroughly and rinse with cold water to stop the cooking process. Allow them to cool completely. (Time: 10 minutes)
04
Step
2 mins
Prepare the dressing: In a small bowl, whisk together the lime juice, soy sauce, sesame oil, grated ginger, and palm sugar until the sugar is fully dissolved. (Time: 2 minutes)
05
Step
3 mins
Assemble the salad: In a larger bowl, gently combine the thinly sliced cucumber and the cooled wood ear mushrooms. Pour the prepared dressing over the salad and toss gently to coat. (Time: 3 minutes)
06
Step
1 hrs
Chill and serve: Sprinkle the toasted sesame seeds over the salad. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled. (Time: 60 minutes +)
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RECIPE REVIEWS
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Felipe Sporer
Jun 15, 2025I wasn't sure about the wood ear mushrooms, but this recipe completely changed my mind. The dressing is perfectly balanced.
Arvilla Gleason
Jun 14, 2025I added a little bit of rice vinegar to the dressing as suggested, and it was delicious!
Tavares Zemlak
Jun 11, 2025My family loved this salad! I will definitely be making it again.
Rachael Powlowski
Jun 10, 2025Great recipe! Easy to follow and the salad tastes amazing.
Kiera Block
Jun 10, 2025This salad is so refreshing and easy to make! The wood ear mushrooms add a unique texture that I love.