Chilled Cucumber and Woodear Mushroom Salad

November 6, 2017

Author Notes: 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.

The recipe can be found here -
Nikki Brown

Serves: 2-3


  • 14 grams dried woodear mushrooms
  • 200 grams Japanese cucumber, thinly sliced
  • 1 teaspoon sesame seeds
  • 1 teaspoon grated ginger
  • 15 milliliters lime juice
  • 15 milliliters light soy sauce
  • 15 milliliters sesame oil
  • 1 teaspoon palm sugar
  • 1/2 teaspoon Thai chilli, chopped
In This Recipe


  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.

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