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.
Preparation Time : 45-60 mins

Cooking Time : upto 5 mins

Serves : 2-3
Ingredients:

    14g/0.5oz dried woodear mushrooms
    200g/7oz Japanese cucumber, thinly sliced
    1 tsp. sesame seeds
    1 tsp. grated ginger
    15ml/0.5fl oz lime juice
    15ml/0.5fl oz light soy sauce
    15ml/0.5fl oz sesame oil
    1 tsp. palm sugar
    1/2 tsp. Thai chilli, chopped

Method:
  1. 1. Soak woodear mushrooms in cold water for 15-30 minutes to rehydrate.
  2. 2. Drain mushrooms and boil for 2 minutes. Drain and leave to cool.
  3. 3. Mix ginger, lime juice, soy sauce, sesame oil, sugar, and chilli in a bowl.
  4. 4. Toss in sliced cucumbers, cooked mushrooms, and sesame seeds.
  5. 5. Chill for at least an hour before serving.