Chinese · Lunch
Cold Wood Ear Mushroom Salad
Chinese cold salad built on rehydrated wood ear mushroom tossed with cucumber, garlic and a dressing of rice vinegar, soy sauce, sesame oil and sugar. Chili oil adds heat, roasted peanuts add crunch. Served chilled as a light appetizer or side.
$3
15 minsPrep
3 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
185Calories
7.6gProtein
9.2gFat
21.8gCarbs
8.9gSugar
6.4gFiber
1245mgSodium
0mgChol
1.3gSat Fat
550mgPotassium
65mgCalcium
2.8mgIron
0mcgVitamin B12
7.2mgVitamin C
vegan
vegetarian
low-carb
low-calorie
high-fiber
spice-route
hidden-gems
quick-lunch
vegan
low-calorie
Instructions
1
Prep
Soak the dried wood ear mushroom in room-temperature water for 20 minutes until fully softened and doubled in size, then trim any tough stem bits.
2
Boil
Blanch the softened mushroom in salted boiling water over high heat for 2 minutes until tender but springy, then drain and rinse under cold water.
3
Toss
Whisk rice vinegar, soy sauce, sesame oil, sugar and salt in a bowl until sugar dissolves, then add minced garlic and chili oil and mix.
4
Toss
Add mushroom pieces, julienned cucumber and sliced scallion to the bowl and toss until every piece is coated and glossy.
5
Chill
Rest the salad in the refrigerator for at least 10 minutes until fully cold.
6
Plate
Transfer to a serving plate, scatter the roasted peanuts over the top, and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 oz114g dried wood ear mushroom
- 11 cucumber (about 100g)
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp rice vinegar
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sugar-white
- 2 tsp2 tsp chili-oil
- 2 tbsp2 tbsp peanut, roasted
- 22 scallion
- 1/2 tsp1/2 tsp salt
