Chilled Cucumber and Wood Ear Mushroom Salad Recipe

Name: Chilled Cucumber and Wood Ear Mushroom Salad
Prep time: 10 min
Cook time: 5 min
Total time: 90 min
Yield: 2
Ingredients: 0.5 ounce dried wood ear mushrooms; 1 tablespoon lime juice; 1 tablespoon light soy sauce; 1 tablespoon sesame oil; 1 teaspoon grated ginger; 1 teaspoon palm sugar; 0.5 teaspoon chopped Thai chile pepper; 1 Japanese cucumber, thinly sliced; 1 teaspoon sesame seeds

Cook Time: 5 minutes

Ingredients

ounce dried wood ear mushrooms
1 tablespoon lime juice
1 tablespoon light soy sauce
1 tablespoon sesame oil
1 teaspoon grated ginger
1 teaspoon palm sugar
teaspoon chopped Thai chile pepper
1 Japanese cucumber, thinly sliced
1 teaspoon sesame seeds

Directions

Step 1: Begin by soaking the dried wood ear mushrooms in water for 15 to 20 minutes until they are fully hydrated.

Step 2: Once the mushrooms are hydrated, drain the water and transfer the mushrooms to a saucepan. Place over medium heat and bring to a boil. Let them cook for about 2 minutes.

Step 3: Drain the mushrooms again and allow them to cool to room temperature.

Step 4: While the mushrooms are cooling, prepare the dressing. In a bowl, combine the lime juice, soy sauce, sesame oil, grated ginger, palm sugar, and chopped Thai chile pepper. Mix well.

Step 5: Add the thinly sliced cucumber, cooled mushrooms, and sesame seeds into the bowl with the dressing. Toss everything gently until all ingredients are well coated.

Step 6: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.

Step 7: Serve chilled, and enjoy your fresh and flavorful mushroom-cucumber salad!

Nutrition Facts

Per serving:

Calories: 94
Total Fat: 8g (10% Daily Value)
Saturated Fat: 1g (6% Daily Value)
Sodium: 447mg (19% Daily Value)
Total Carbohydrate: 6g (2% Daily Value)
Dietary Fiber: 2g (5% Daily Value)
Total Sugars: 4g
Protein: 2g (3% Daily Value)
Vitamin C: 10mg (11% Daily Value)
Calcium: 18mg (1% Daily Value)
Iron: 0mg (2% Daily Value)
Potassium: 26mg (1% Daily Value)

History and Origins

The Chilled Cucumber and Wood Ear Mushroom Salad is a refreshing dish that originates from East Asia, particularly China. It reflects the regions rich culinary tradition of incorporating fresh vegetables and unique textures. Wood ear mushrooms, known for their gelatinous texture and subtle flavor, have been a staple in Chinese cuisine for centuries. This dish combines the earthy taste of the mushrooms with the crispness of cucumber, making it a perfect balance of flavors and textures. Although it has roots in traditional Asian cooking, this salad has gained popularity worldwide due to its healthy and vegan-friendly ingredients.

Regional Variations

Regional variations of this salad can be found throughout Southeast Asia, particularly in Thailand and Vietnam, where the flavors of lime, ginger, and sesame oil are commonly used in many dishes. In some versions, the addition of herbs like cilantro or mint can give the dish an extra burst of freshness. The use of Thai chile peppers can also vary, with some regions opting for a milder heat while others embrace a more intense spice profile. In Taiwan, a similar salad might incorporate additional ingredients like tofu or chili oil, adding a slightly different layer of complexity to the flavor.

Distinguishing Features

What sets the Chilled Cucumber and Wood Ear Mushroom Salad apart from other vegetable salads is its unique combination of textures and flavors. Unlike typical salads that rely on leafy greens or crisp vegetables, this dish uses wood ear mushrooms, which offer a slippery, almost crunchy texture that contrasts nicely with the crispness of the cucumber. Additionally, the dressingmade with lime juice, soy sauce, sesame oil, and palm sugargives the salad a tangy-sweet taste with a subtle heat from the Thai chile pepper. The sesame seeds sprinkled on top add a nutty crunch, making the salad both satisfying and refreshing.

Where Its Served

This salad is commonly served as a side dish in Chinese and Thai restaurants, often accompanying heavier main courses like stir-fries or noodle dishes. Its a popular choice for summertime meals, as its light, cool, and incredibly refreshing. In many Asian households, this salad is enjoyed as part of a family-style meal or as a starter during gatherings and celebrations. Due to its vegan-friendly ingredients, its also a favored dish for plant-based diets, often appearing at vegetarian and vegan restaurants.

Fun Facts

Wood ear mushrooms are known for their health benefits, especially in Traditional Chinese Medicine (TCM). They are believed to promote good circulation and improve lung health.
Cucumbers, a key ingredient in this salad, are not only hydrating but also low in calories, making them a perfect ingredient for weight-conscious diets.
In many Asian cultures, sesame oil is prized for its rich flavor and health benefits, particularly its ability to promote heart health and reduce inflammation.
The dishs versatility means it can be easily adapted for various dietary preferences, such as gluten-free or nut-free diets, by adjusting the ingredients in the dressing or toppings.

FAQ about Chilled Cucumber and Wood Ear Mushroom Salad Recipe

Yes. If you use fresh wood ear mushrooms, you can skip the soaking step. Simply rinse them thoroughly, trim off any tough parts, and boil for 1 to 2 minutes before cooling and adding to the salad.

The salad can be stored in an airtight container in the refrigerator for up to 2 days. However, for the best texture and flavor, it is recommended to consume it within 24 hours as the cucumbers may release water over time.

Yes, you can prepare the dressing and pre-soak or cook the mushrooms a few hours in advance. Combine everything shortly before serving to maintain the cucumber’s crispness.

You can substitute palm sugar with brown sugar, white sugar, or honey. Each will slightly change the flavor balance, but the salad will still taste great.

Yes, this salad is completely vegan and vegetarian as it contains no animal-derived ingredients.

Of course. You can reduce or omit the Thai chile pepper for a milder version, or replace it with a small amount of chili flakes or sweet pepper for gentle heat.

It pairs well with grilled tofu, steamed rice, or light noodle dishes. It also works as a refreshing side dish to complement spicy or rich Asian mains.

Freezing is not recommended as cucumbers and mushrooms lose their texture after thawing. It’s best to prepare this dish fresh.

Place the dried mushrooms in a bowl of warm water for 15 to 20 minutes until fully expanded. Rinse them well to remove any grit, trim tough stems, and they are ready to use.

You can add protein sources such as tofu, edamame, or shredded chicken. Alternatively, serve the salad over vermicelli noodles for a light yet satisfying meal.

Comments

Benjamin Allen

12/15/2023 10:24:58 AM

As a TCM practitioner, I understand the health benefits of wood ear mushrooms, but it can be challenging to find enjoyable ways to incorporate them into meals. This recipe was not only delicious but also incredibly simple to make!