Nutritionally boost your day with this chilled cucumber and wood ear mushroom salad, it’s an effective way of getting flavour and nutrients rolled up into one meal. Eating cucumber, a chilled one especially, not only thaw any encumbrances in the digestive tract, but also goes flavourfully on the tongue. Wood ear mushroom, commonly sold in Asian markets, is a dear ingredient-mate of the cucumber in the cooking of this tantalizing salad. If you’re struggling to find wood ear mushrooms then Oyster mushrooms would be an excellent replacement. Furthermore if you don’t have access to Japanese cucumber, then the ordinary type of cucumber would be perfectly fitting too. Also if you’re buying them fresh, then instead of boiling, blanch them by dropping the oyster mushrooms into boiling water for 30 seconds to a minute at the most, then submerge them in an ice bath to stop the cooking process. The glossy look of this salad is not only pleasing on the eye, but contributes perfectly to a balanced diet. Wood ear is known for its ability to reduce cholesterol in the body, aid blood circulation, and improve melanin and keratin efficiency too. Cucumber will not be left behind as it can also help in weight loss, hydration, is good for eyesight, among other benefits. And if you take a look at the other ingredients, sesame seed, ginger, lime etc. you should definitely add this to your recipe book!
- 14g/0.5oz dried woodear mushrooms
- 200g/7oz Japanese cucumber, thinly sliced
- 1 tsp. sesame seeds
- 1 tsp. grated ginger
- 15ml/0.5fl oz lime juice
- 15ml/0.5fl oz light soy sauce
- 15ml/0.5fl oz sesame oil
- 1 tsp. palm sugar
- 1/2 tsp. Thai chilli, chopped
- 1. Soak woodear mushrooms in cold water for 15-30 minutes to rehydrate.
2. Drain mushrooms and boil for 2 minutes. Drain and leave to cool.
3. Mix ginger, lime juice, soy sauce, sesame oil, sugar, and chilli in a bowl.
4. Toss in sliced cucumbers, cooked mushrooms, and sesame seeds.
5. Chill for at least an hour before serving.