Chilled Cucumber and Wood Ear Mushroom Salad

    1 hour 30 minutes

    Cucumber, mushrooms, ginger and lime make this refreshing Asian inspired salad for two, which can be served as a spicy vegan main dish.

    1 person made this

    Serves: 2 

    • 15g dried wood ear (black fungus) mushrooms
    • 1 tablespoon lime juice
    • 1 tablespoon light soy sauce
    • 1 tablespoon sesame oil
    • 1 teaspoon grated fresh ginger
    • 1 teaspoon palm sugar
    • 1 red Thai (birds eye) chilli, finely chopped
    • 1 Continental cucumber, thinly sliced
    • 1 teaspoon sesame seeds, toasted

    Preparation:10min  ›  Cook:5min  ›  Extra time:1hour15min chilling  ›  Ready in:1hour30min 

    1. Soak the mushrooms in water for 15-20 minutes or until rehydrated. Drain and place in a saucepan over medium heat; boil for 2 minutes. Drain and let cool.
    2. Combine the lime juice, soy sauce, sesame oil, ginger, sugar and chilli in a large bowl. Toss in the cucumber, mushrooms and sesame seeds. Chill for at least 1 hour before serving.

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