Chilled Cucumber and Wood Ear Mushroom Salad

This spicy Asian-inspired chilled cucumber, ginger and wood ear mushroom salad makes a deliciously refreshing vegan main dish.

• Preparation Time: 5 mins
• Cooking Time: 2 mins
• Total Time: 7 mins
• Calories: 94 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.