Wood Ear Mushroom & Cucumber Salad – Chinese Recipe
A bright, crunchy Chinese cucumber salad brightened by wood ear mushrooms and a zesty sesame‑soy dressing. The combination of earthy mushrooms, crisp cucumber, and a tangy, slightly sweet sauce makes for a refreshing, palate‑cleansing dish perfect for hot days.
Recipe by Daigasikfaan· Structured by ReelsMeals
From: Facebook(view original)
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Cooking context
30 min estimated total time for 3 servings.
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Ingredients
- wood ear mushrooms
- cucumber
- sesame seeds
Salad dressing
- garlic
- light soy sauce
- Chinese black vinegar
- chili oil
- sugar
- white sesame seeds
- sesame oil
Instructions
- 1Soak dried wood ear mushrooms in water for 20 minutes.
- 2Cut cucumber into chunks and smash with the flat side of a knife to create uneven texture.
- 3Salt the cucumber pieces to draw out moisture.
- 4Chop the rehydrated wood ear mushrooms.
- 5Combine the mushrooms, cucumber, and sesame seeds in a bowl.
- 6Whisk together minced garlic, light soy sauce, Chinese black vinegar, chili oil, sugar, white sesame seeds, and sesame oil to make the dressing.
- 7Pour the dressing over the salad and toss until evenly coated.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Rehydrate mushrooms first
Soak the dried wood ear mushrooms in water for 20 minutes before chopping.
Create texture in cucumber
Smash the cucumber chunks with the flat side of a knife to produce an uneven texture.
Draw out cucumber moisture
Salt the cucumber pieces before mixing.
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Frequently asked questions
- How many servings does this Wood Ear Mushroom & Cucumber Salad recipe make?
- This recipe makes 3 servings as written; ingredient quantities on this page can be scaled.
- Where does this Wood Ear Mushroom & Cucumber Salad recipe come from?
- It was shared by Daigasikfaan on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.