Wood Ear Mushroom Cold Salad recipe - ingredients, nutrition and when to eat it
This Chinese-style chilled salad lightly tosses soaked wood ear mushrooms and cucumbers with a tangy dressing.
This Chinese-style chilled salad lightly tosses soaked wood ear mushrooms and cucumbers with a tangy dressing. Its crisp, chewy texture makes it a refreshing choice when you have little appetite or need a light lunch or dinner side.
Chinese · 15 minutes to cook
Nutrition (per 179.5g serving): 87.5 kcal · protein 3.1g · carbohydrate 12.5g · fat 4.1g · sodium 695.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Drain the wood ear mushrooms well after blanching so the dressing doesn't become watery.
Tips: Add the cucumbers just before serving to preserve their crisp texture.
Tips: Mix in the hot mustard little by little rather than adding too much at once, adjusting the aroma to taste.
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Ingredients (1 serving)
- Wood ear mushrooms — 60 g
- Cucumber — 80 g
- Vinegar — 1 Tbsp
- Soy sauce — 1.5 tsp
- Sugar — 1 tsp
- Garlic — 1 clove
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Hot mustard — 0.5 tsp