Chilled Cucumber and Woodear Mushroom Salad


by: KrazyKiwi

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.


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serves: 2-3

14 g dried woodear mushrooms

200 g cucumber, thinly sliced.

1 tsp sesame seeds

1 tsp grated ginger

15 ml lime juice

15 ml light soy sauce

15 ml sesame oil

1 tsp palm sugar

1/2 tsp long red chilli, chopped

Nutrition Facts
Chilled Cucumber and Woodear Mushroom Salad

Servings Per Recipe: 2

Amount per Serving

Calories: 101

  • Total Fat: 7.9 g
  •     Saturated Fat: 1.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 516.3 mg
  • Total Carbs: 6.4 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 4.1 g
  • Protein: 2.1 g

how is this calculated?

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1.   Soak woodear mushrooms in cold water for 15-30 minutes to rehydrate.

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

3.   Mix ginger, lime juice, soy sauce, sesame oil, sugar, and chilli in a bowl.

4.   Toss in sliced cucumbers, cooked mushrooms, and sesame seeds.

5.  Chill for at least an hour before serving.

Cooks' note:
Without cooking.

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