Cucumber Salad Recipe

Soak and clean

Place the dried wood ear mushrooms in a bowl and cover with warm water. Let soak 20–30 minutes until fully rehydrated and plump. Drain, reserve a little soaking liquid if any for later, and trim away any tough stems. Tear or slice larger pieces into bite-sized strips (about 1–2 inches). Rinse briefly and drain well.

Optional blanch: Bring a small pot of water to a boil, add the prepared wood ear mushrooms and blanch 30–45 seconds to ensure cleanliness and a slightly firmer texture. Drain and immediately plunge into ice water to stop cooking. Drain and set aside.

Wash the cucumbers. Using the back of a knife or a spoon, smash each cucumber lengthwise to break it open, then chop into 1–1.5 inch pieces. Alternatively, slice thinly on a bias if you prefer. Place chopped cucumbers in a colander, sprinkle with 1/2 teaspoon salt, toss, and let sit 10 minutes to draw out excess water. After 10 minutes, gently squeeze or press to remove liquid and transfer to a mixing bowl.

Thinly slice the fresh red chile into rings, removing seeds if you want less heat. Finely mince the garlic. Thinly slice the scallion white and green parts separately (white for flavor, green for garnish). If using cilantro, roughly chop the leaves.

In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, vegetable oil, chili oil, and 1/4 teaspoon of the reserved mushroom soaking liquid (if available) or a tablespoon of water. Taste and adjust balance: add more vinegar for brightness, more sugar for sweetness, or a pinch more salt if needed. Stir in toasted sesame seeds.

Add the drained wood ear mushrooms, sliced chile, minced garlic, and scallion whites to the bowl with the cucumbers. Pour the dressing over the mixture and toss thoroughly to combine so dressing coats all components.

Let the salad sit for 5–10 minutes at room temperature to allow flavors to meld. Taste and adjust seasoning (add more soy, vinegar, or chili oil as desired).

Transfer to a serving bowl or platter. Garnish with scallion greens and chopped cilantro. Sprinkle extra toasted sesame seeds or a few drops of sesame oil on top if desired.