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 -http://www.mynutricounter.com/chilled-cucumber-and-woodear-mushroom-salad/
—Nikki Brown
Ingredients
-
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
Directions
-
Soak woodear mushrooms in cold water for 15-30 minutes to rehydrate.
-
Drain mushrooms and boil for 2 minutes. Drain and leave to cool.
-
Mix ginger, lime juice, soy sauce, sesame oil, sugar, and chilli in a bowl.
-
Toss in sliced cucumbers, cooked mushrooms, and sesame seeds.
-
Chill for at least an hour before serving.
See what other Food52ers are saying.