Name: Chilled Cucumber and Wood Ear Mushroom Salad recipe
Ingredients: ½ ounce dried wood ear mushrooms;1 tablespoon lime juice;1 tablespoon light soy sauce;1 tablespoon sesame oil;1 teaspoon grated ginger;1 teaspoon palm sugar;½ teaspoon chopped Thai chile pepper;1 Japanese cucumber, thinly sliced;1 teaspoon sesame seeds

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Ingredients

½ ounce dried wood ear mushrooms 1 tablespoon lime juice 1 tablespoon light soy sauce 1 tablespoon sesame oil 1 teaspoon grated ginger 1 teaspoon palm sugar ½ teaspoon chopped Thai chile pepper 1 Japanese cucumber, thinly sliced 1 teaspoon sesame seeds

Nutrition Info

94 calories carbohydrate: 6.2 g cholesterol: : - fat: 7.6 g fiber: 1.5 g protein: 1.7 g saturatedFat: 1.1 g servingSize: - sodium: 447.4 mg sugar: 3.7 g transFat: : - unsaturatedFat: : -

Directions

Soak mushrooms in water until hydrated, 15 to 20 minutes. Drain and place in a saucepan over medium heat, boil for 2 minutes. Drain and let cool.
Combine lime juice, soy sauce, sesame oil, ginger, sugar, and chile pepper in a bowl. Toss in cucumber, mushrooms, and sesame seeds. Chill for at least 1 hour before serving.

Recipe Yield

2 servings

Recipe Note

Nutritionally boost your day with this chilled cucumber and wood ear mushroom salad. It's an effective way of getting flavor and nutrients rolled up into one meal. 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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