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Best Easy Wood Ear Mushroom Salad Recipe

Name: Best Easy Wood Ear Mushroom Salad Recipe
Total time: 18 min
Yield: 120 g
Ingredients: dried wood ear mushrooms 2 cups; cucumber 1 piece; carrot 0.5 piece; fresh cilantro 0.25 cup; rice vinegar 2 tbsp; soy sauce 1.5 tbsp; sesame oil 1 tbsp; chili oil 1 tbsp; sugar 1 tsp; garlic 2 cloves; salt 0.5 tsp

Crunchy wood ear mushrooms are dressed in a tangy vinegar and chili dressing for a refreshing cold salad. This vegetarian, low calorie dish is a fresh, healthy family appetizer.

Cook 18 min Difficulty EASY 82 kcal

#vegetarian #low calorie #salad #asian appetizer

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Ingredients

Main ingredients

dried wood ear mushrooms 2 cups
cucumber 1 piece
carrot 0.5 piece
fresh cilantro 0.25 cup

Seasonings/Sauce

rice vinegar 2 tbsp
soy sauce 1.5 tbsp
sesame oil 1 tbsp
chili oil 1 tbsp
sugar 1 tsp
garlic 2 cloves
salt 0.5 tsp

Nutrition summary

Carbohydrates 9 g 44%

Protein 3 g 15%

Fat 4 g 41%

Serving size 120g

Cooking steps

1

Soak dried wood ear mushrooms in cold water for 30–40 minutes until fully rehydrated and expanded. Rinse thoroughly and drain.
2

Bring a pot of water to a boil. Add wood ear mushrooms and blanch for 2 minutes on high heat. Transfer immediately to an ice bath to preserve crunch.
3

Drain mushrooms again. Slice into bite-sized pieces if large. Thinly slice cucumber and carrot; finely chop cilantro.
4

In a mixing bowl, whisk together rice vinegar, soy sauce, sesame oil, chili oil, sugar, minced garlic, and salt until the sugar dissolves.
5

Combine mushrooms, cucumber, carrot, and cilantro in a large bowl. Pour over the dressing and toss well until every piece is coated evenly. Chill for at least 10 minutes before serving for best flavor.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The key ingredient is dried wood ear mushrooms, which provide the signature crunchy texture and earthy flavor that defines this salad. Their mild taste pairs perfectly with the tangy and spicy dressing.

Q. How does heat or chilling impact the texture of this salad?

Blanching the wood ear mushrooms for 2 minutes on high heat ensures they are safe to eat while maintaining their signature crunch. Transferring them immediately to an ice bath stops the cooking and preserves this texture. Chilling the salad after tossing helps set the flavors and keeps it refreshing.

Q. How can I prevent sogginess or limp vegetables in the finished salad?

To prevent limp textures, avoid over-blanching the mushrooms—keep the blanching time to 2 minutes on a full boil, then use an ice bath right away. Slice cucumbers and carrots right before mixing in, and toss with dressing just before serving or chilling briefly.

Q. What are the nutrition values per serving?

Each 120g serving contains approximately 82 kcal, with 9g carbohydrates (44%), 3g protein (15%), and 4g fat (41%). The balance makes this salad both light and nutritious.

Best Easy Wood Ear Mushroom Salad Recipe

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