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Chinese Cold Cucumber and Black Fungus Salad

 Introduction

This refreshing cold salad is a popular Chinese appetizer, especially in summer. Crisp cucumbers and tender black fungus (wood ear mushrooms) are tossed with garlic, vinegar, and sesame oil, creating a light yet flavorful dish. It’s not only delicious but also healthy—rich in fiber, vitamins, and minerals.


Ingredients (Serves 2–3)

  • 2 medium cucumbers

  • 50g (about 1.8 oz) dried black fungus (wood ear mushrooms)

  • 3 cloves garlic, minced

  • 2 tablespoons rice vinegar

  • 1 tablespoon light soy sauce

  • ½ teaspoon salt (adjust to taste)

  • 1 teaspoon sugar

  • 1 tablespoon sesame oil

  • 1 tablespoon chili oil (optional, for a spicy kick)

  • 1 teaspoon toasted sesame seeds (optional, for garnish)

Instructions

Step 1 – Prepare the black fungus

  1. Place dried black fungus in a large bowl of warm water and soak for 20–30 minutes until fully rehydrated.

  2. Trim off any tough stems and tear large pieces into bite-sized pieces.

  3. Bring a pot of water to boil, add black fungus, and blanch for 2–3 minutes.

  4. Drain, rinse with cold water, and set aside.

Step 2 – Prepare the cucumbers

  1. Wash cucumbers thoroughly.

  2. Slice them into thin sticks or slightly thick chunks.

  3. Sprinkle with a pinch of salt and let sit for 10 minutes to draw out excess water, then drain.

Step 3 – Make the dressing
In a small bowl, combine minced garlic, rice vinegar, soy sauce, salt, sugar, sesame oil, and chili oil (if using). Mix well until the sugar dissolves.

Step 4 – Combine and serve

  1. In a mixing bowl, add cucumbers and black fungus.

  2. Pour the dressing over the ingredients.

  3. Toss gently until everything is evenly coated.

  4. Garnish with toasted sesame seeds if desired.

  5. Serve chilled or at room temperature.

Tips for Best Results:

  • For extra fragrance, heat the sesame oil slightly before adding it to the dressing.

  • If you like a tangier flavor, add an extra splash of vinegar.

  • This dish tastes even better if chilled for 15–20 minutes before serving.

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