This wood ear mushroom and cucumber salad is a light, refreshing dish that’s perfect for a hot summer day or as a tasty side with any meal.

what is wood ear mushroom and cucumber salad?

Wood ear mushrooms are a type of fungus that grow on trees, usually in damp, shady forests. They’re super popular in East and Southeast Asian cooking and you can easily find them dried in Asian supermarkets.

If you soak them for 20 minutes, they expand, turn soft, slightly crunchy, and almost jelly-like texture. They don’t have a strong flavour on their own, but they soak up sauces really well and add a great texture to salads, soups, and stir-fries.

My favourite way to eat them is in a Chinese smashed cucumber salad with flavourful seasonings like chilli oil, soy sauce, and Chinese black vinegar for a savoury, spicy, and tangy flavour. If you’ve seen my Chinese smashed cucumber salad recipe, you’ll know we like to smash the cucumber to create uneven texture, which helps it soak up the sauce better. Then we add salt and let it sit for 30 minutes to draw out excess moisture for an extra crunch.

It’s such a great salad for summer, especially in the heatwave we’re having in the UK right now!

where can you buy wood ear mushrooms?

You can find wood ear mushrooms in most Asian supermarkets. They’re usually sold dried in bags, often in the same section as other dried ingredients like soup mixes, dried shiitake mushrooms, and herbs. You can also find them online on Amazon, if that’s easier.

why you’ll love this recipe

Refreshing, cold, and crunchy – the perfect side veg or appetiser on a hot summer day.

Quick and easy – comes together in just 15 minutes.

Packed with flavour – soy sauce, Chinese black vinegar, and chilli oil make the best combo, and the textures of both the mushrooms and smashed cucumber soak it all up beautifully.

ingredients

1 large cucumber
1/4 cup dried wood ear mushrooms
1 tsp salt
2 cloves garlic, minced
1 tbsp light soy sauce
1 tbsp Chinese black vinegar
1 tbsp chilli oil
1 tsp sugar
1 tsp white sesame seeds
A drizzle of sesame oil

how to make wood ear mushroom and cucumber salad

Rinse the wood ear mushrooms and soak them in water for about 20 minutes until they rehydrate and soften. Roughly chop them once ready.
Trim the ends off the cucumber. Using the side of a cleaver or a rolling pin, gently smash the cucumber until it starts to crack and split.
Cut the smashed cucumber into bite-sized pieces. Sprinkle with salt and toss to coat evenly. Let it sit for 15 minutes to draw out excess moisture. Rinse the cucumber to remove the salt, then drain well.
In a mixing bowl, combine the wood ear mushrooms, cucumber, minced garlic, soy sauce, Chinese black vinegar, chilli oil, sugar, white sesame seeds, and a drizzle of sesame oil. Toss everything together until well mixed.
Chill the salad in the fridge for 30 minutes to let the flavours meld, or enjoy immediately if you prefer.