Wood Ear and Cucumber Salad
Cold Dishes

Wood Ear and Cucumber Salad

timer 10 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Wood Ear and Cucumber Salad

About This Recipe

This refreshing and crunchy Black Fungus and Cucumber Salad is a perfect blend of textures and flavors, making it an ideal side dish or light meal. Hydrated black fungus offers a unique, slightly chewy bite, while crisp cucumber and vibrant red bell pepper add freshness and color. A hint of minced ginger and garlic brings a zesty, aromatic kick. The secret to this salad’s deliciousness lies in blanching the fungus for the perfect texture, then chilling it with the veggies and seasonings to let the flavors meld. Easy to prepare yet packed with umami and crunch, this dish is a healthy, low-calorie option that’s both satisfying and nutritious. Serve it chilled for a refreshing bite that pairs wonderfully with any main course or stands out on its own!

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

Main Ingredients
  • black fungus 50g (dried)
The aromatics
  • cucumber 200g
  • red bell pepper 150g
The sauce & seasonings
  • ginger 10g
  • garlic 10g

menu_book Directions

1
Step 1
Step 1
Soak the black fungus in cold water for about 2 hours until it is fully hydrated.
2
Step 2
Step 2
Then, tear it into small pieces by hand.
3
Step 3
Step 3
Boil water, put the fungus in and blanch until the water boils again.
4
Step 4
Step 4
Remove and rinse with cold water, drain and set aside.
5
Step 5
Step 5
Wash and peel the cucumber, then cut it into small pieces.
6
Step 6
Step 6
Cut the red bell pepper into small pieces, and mince the ginger and garlic.
7
Step 7
Step 7
Put all the materials into a bowl.
8
Step 8
Step 8
Add seasonings, mix well, and refrigerate for more than half an hour before serving for the best flavor.

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