Chilled Cucumber and Woodear Mushroom Salad

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.

Chilled Cucumber and Woodear Mushroom Salad
  • 5-10 minutes
  • 2 Servings
  • 1 cals


  • 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. Drain mushrooms and boil for 2 minutes. Drain and leave to cool.
  2. 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 Recipe
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