Cold Dishes
Wood Ear Salad
timer
10 MIN
signal_cellular_alt
Medium
person
4 servings
About This Recipe
This refreshing Wood Ear and Cucumber Salad is a crunchy, flavorful dish that’s both simple and satisfying. Soaked wood ears are boiled until tender, then paired with crisp cucumber for a perfect texture contrast. A light drizzle of olive oil enhances the natural flavors, while garlic, chicken essence, sugar, and salt create a savory-sweet balance. The finishing touch? Fragrant crushed walnuts, lightly fried for a nutty crunch that elevates every bite. Quick to prepare yet packed with umami and freshness, this salad is ideal as a light appetizer or a healthy side dish. The combination of earthy wood ears, cool cucumber, and toasted walnuts makes it a standout dish that’s as delicious as it is nutritious. Try it for a burst of flavor in every forkful!
Instructions
Detailed preparation guide
servings
4
Total Time
10m
shopping_basket Ingredients
Main Ingredients
- wood ears 100g (soaked and cooked)
The aromatics
- cucumber 100g
- walnut kernels 20g
The sauce & seasonings
- olive oil 2 tbsp
- chicken essence 1 tsp
- sugar 1 tsp
- garlic 1 clove (3g)
menu_book Directions
1
Step 1
Soak the wood ears in water until they are soft, then wash and clean them. Boil water in a pot, add the wood ears and cook until they are done. Take them out and let them cool, then tear them into small pieces.
2
Step 2
Peel the cucumber and cut it into small pieces, and put it together with the wood ears in a bowl. Drizzle a small amount of olive oil and mix well, then add chicken essence, sugar, salt, and garlic and stir until well combined.
3
Step 3
Heat a small amount of oil in a pot, add the walnut kernels and fry until fragrant. Take them out, crush them, and sprinkle on top of the wood ears.
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