Chilled Cucumber and Woodear Mushroom Salad
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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.
ingredients
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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
preparation
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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