Wood Ear Mushroom Salad
A refreshing and crisp Chinese-style salad featuring chewy wood ear mushrooms in a savory, tangy vinaigrette. Julienned carrots and cucumber add a pleasant crunch, making this a perfect light appetizer or side dish.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Easy
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 20 gdried wood ear mushroom
- 1 pcscucumber, julienned
- 1 pcscarrot, julienned
- 2 clovegarlic, finely minced
- 15 gcilantro, roughly chopped
dressing
- 3 tbsplight soy sauce
- 2 tbspchinese black vinegar
- 1 tbsptoasted sesame oil
- 1 tspgranulated sugar
- 0.5 tspred chili flakes(optional)
garnish
- 1 tsptoasted sesame seeds(optional)
Equipment
small pot · large bowl · colander · cutting board · knife · whisk · small bowl
The method
Step by step
- 1
Place the dried wood ear mushrooms in a large bowl and cover them completely with warm water. Let them soak for about 30 minutes, or until they are fully rehydrated and soft.
About 30 min
Cook’s note: Using warm water helps the mushrooms rehydrate faster and more evenly than cold water.
- 2
While the mushrooms are soaking, prepare the vegetables by julienning the cucumber and carrot, mincing the garlic, and chopping the cilantro.
About 10 min
- 3
In a small bowl, combine the light soy sauce, Chinese black vinegar, toasted sesame oil, granulated sugar, and optional red chili flakes. Whisk until the sugar is fully dissolved to create the dressing.
About 2 min
Cook’s note: Make the dressing ahead of time to allow the flavors to meld together.
- 4
Drain the rehydrated mushrooms and rinse them well under cold water. Trim off and discard any tough, woody parts, usually found at the base.
About 3 min
- 5
Bring a small pot of water to a rolling boil. Add the cleaned mushrooms and blanch for 2 minutes.
About 3 min
Cook’s note: Blanching ensures the mushrooms are cooked through and gives them a pleasant, slightly crunchy texture.
- 6
Immediately drain the blanched mushrooms and transfer them to a bowl of ice water for one minute to stop the cooking process. Drain them thoroughly.
About 2 min
Cook’s note: The ice bath is key to keeping the mushrooms' texture firm and chewy.
- 7
Tear any larger mushrooms into smaller, bite-sized pieces with your hands.
About 2 min
Cook’s note: Tearing instead of cutting gives the mushrooms a more rustic texture that holds the dressing well.
- 8
In a large mixing bowl, combine the prepared mushrooms, julienned carrot, julienned cucumber, minced garlic, and chopped cilantro.
About 1 min
- 9
Pour the dressing over the salad and toss gently until everything is evenly coated.
About 1 min
- 10
Transfer to a serving dish and sprinkle with toasted sesame seeds for garnish, if using. Serve immediately or chilled.
About 1 min
Cook’s note: For best flavor, you can let the salad marinate in the refrigerator for 15-20 minutes before serving.
Keep it good
Store in an airtight container in the refrigerator.
This salad is best served chilled or at room temperature.
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