Chilled Cucumber and Wood Ear Mushroom Salad

Prep time: 10 min

Cook time: 5 min

Servings: 2

Yield: 2 servings

Description

This Asian-inspired wood ear mushroom salad recipe with cucumber, ginger, soy, sesame, and Thai chile pepper makes a deliciously refreshing vegan main dish.

Ingredients

• 1/2 ounce dried wood ear mushrooms

• 1 tablespoon lime juice

• 1 tablespoon light soy sauce

• 1 tablespoon sesame oil

• 1 teaspoon grated ginger

• 1 teaspoon palm sugar

• 1/2 teaspoon chopped Thai chile pepper

• 1 Japanese cucumber, thinly sliced

• 1 teaspoon sesame seeds

Directions

1 Soak mushrooms in water until hydrated, 15 to 20 minutes. Drain and place in a saucepan over medium heat; boil for 2 minutes. Drain and let cool.

2 Combine lime juice, soy sauce, sesame oil, ginger, sugar, and chile pepper in a bowl. Toss in cucumber, mushrooms, and sesame seeds. Chill for at least 1 hour before serving.