Nutritionally boost your day with this chilled cucumber and wood ear mushroom salad. It's an effective way of getting flavor and nutrients rolled up into one meal. Wood ear mushroom, commonly sold in Asian markets, is a dear ingredient-mate of the cucumber in the cooking of this tantalizing salad.

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Recipe Summary

prep:
5 mins
cook:
2 mins
additional:
1 hr 15 mins
total:
1 hr 22 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak mushrooms in water until hydrated, 15 to 20 minutes. Drain and place in a saucepan over medium heat; boil for 2 minutes. Drain and let cool.

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  • Combine lime juice, soy sauce, sesame oil, ginger, sugar, and chile pepper in a bowl. Toss in cucumber, mushrooms, and sesame seeds. Chill for at least 1 hour before serving.

Nutrition Facts

94 calories; protein 1.7g; carbohydrates 6.2g; fat 7.6g; sodium 447.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/28/2019
Made with fresh wood ears from the farmers market and sauteed with sesame oil and sesame seeds on med-low temp for about a minute or two instead of the first steps listed here. I used a peeler on the cucumbers and just eyeballed the sauce measurements. Also used regular white sugar instead of palm sugar (didn't have any on hand). Turned out great! Read More
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