Wood Ear Mushroom Salad
Wood Ear Mushroom Salad is a refreshing and nutritious dish that combines the unique texture of wood ear mushrooms with fresh vegetables and a tangy dressing. This salad is perfect as a side dish or a light main course and offers a delightful crunch with every bite.
Ingredients
- 8 Oz Wood Ear Mushrooms fresh or dried
- ½ Tsp Salt
- 1 Long Red Hot Pepper sliced
- 4 Green Onions julienned
- Sesame seeds optional garnish
Dressing:
- 1 Tbsp Soy Sauce
- 1 Tbsp Rice Wine Vinegar
- 1.5 Tsp Sesame Oil
- 1 Tbsp Brown Sugar
- 1 Tbsp Garlic minced
- 1 Birdsye or Thai Chili minced (optional)
- 1 Tbsp Water if needed
Instructions
- Soak dried Wood Ear Mushrooms for 30 minutes in warm water.
- Bring a pot of water to boil and add salt. Meanwhile prepare an ice bath on the side.
- Boil the Wood Ear mushrooms for 5 minutes
- Drain the mushrooms, and place them in an ice bath to cool completely.
- Pat dry the mushrooms and place them in a large salad bowl.
- Add the Green Onions, Long Red Hot Pepper, the salad dressing, and gently toss to combine.
- Plate and garnish with sesame seed additional Green Onions if desired.
- Enjoy as is or with a side of rice or tofu.
Notes
- Rehydrating Mushrooms: Ensure the mushrooms are fully rehydrated and rinsed to remove any grit.
- Cook The Mushroom: Do Not Eat raw mushrooms, cook them before eating.
- Vegetable Preparation: Thinly slice vegetables for a more cohesive texture and better flavor distribution.
- Advance Preparation: The salad can be made a few hours ahead and refrigerated, but add the dressing just before serving to keep the vegetables crisp.
- Storage: Store leftovers in an airtight container in the refrigerator for up to two days. The mushrooms will continue to absorb the dressing, enhancing their flavor.
Video
Nutrition
Serving: 100gCalories: 50kcal
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