Woodear Salad Recipe

Rehydrate woodear

Place 1/2 ounce dried woodear mushrooms in a bowl and cover with warm water by 2–3 inches. Let soak 20–30 minutes until fully softened and expanded. Drain, rinse, squeeze out excess water, trim tough stems and slice the larger pieces into bite-sized strips until you have about 2 cups rehydrated woodear.

Prepare cabbage and carrot: thinly slice the cabbage crosswise into shreds about 1/8-inch thick. Julienne the carrot into matchsticks about 2–3 inches long. Place cabbage and carrot into a large salad bowl.

Add scallions and cilantro: thinly slice scallions on a diagonal and roughly chop or pluck cilantro leaves. Add both to the bowl with cabbage and carrot.

Combine with woodear: add the drained, sliced woodear to the vegetable mixture and toss lightly to combine. Keep the bowl large enough to toss once dressing is added.

Toast sesame seeds and nuts: in a small dry skillet over medium heat, toast sesame seeds for 2–3 minutes until fragrant and lightly golden, shaking the pan. If using peanuts or cashews, coarsely chop and toast them 3–4 minutes until fragrant. Remove from heat and set aside to cool.

Whisk dressing ingredients: in a small bowl or jar combine 2 tbsp soy sauce, 2 tbsp seasoned rice vinegar, 1 tbsp neutral oil, 1 tsp sesame oil, 1 tsp grated ginger, 1 tsp minced garlic, 1 tbsp fresh lime juice, 1 tsp sugar or honey, 1 tsp chili crisp (or to taste), 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Whisk or shake vigorously until sugar dissolves and dressing is emulsified. Taste and adjust salt, acid or heat as needed.

Let flavors marry: allow the dressing to rest 5 minutes so ginger and garlic infuse the dressing.

Dress the salad: pour the dressing over the salad bowl with woodear, cabbage, carrot, scallions and cilantro. Toss thoroughly so all ingredients are evenly coated. Use tongs or two large spoons and toss for about 30–45 seconds.

Adjust seasoning: taste and add more soy sauce for salt, rice vinegar or lime for brightness, or chili crisp for heat if desired.

Finish and serve: transfer salad to a serving platter or individual plates. Sprinkle the toasted sesame seeds and toasted chopped peanuts/cashews over the top. Serve immediately or chill for up to 30 minutes — flavors deepen if it rests briefly, but the nuts will stay crunchier if added just before serving.