Author Notes: 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.
The recipe can be found here -http://www.mynutricounter.com/chilled-cucumber-and-woodear-mushroom-salad/
—Nikki Brown
Serves: 2-3
Ingredients
-
14
grams dried woodear mushrooms
-
200
grams Japanese cucumber, thinly sliced
-
1
teaspoon sesame seeds
-
1
teaspoon grated ginger
-
15
milliliters lime juice
-
15
milliliters light soy sauce
-
15
milliliters sesame oil
-
1
teaspoon palm sugar
-
1/2
teaspoon Thai chilli, chopped
Directions
- Soak woodear mushrooms in cold water for 15-30 minutes to rehydrate.
- Drain mushrooms and boil for 2 minutes. Drain and leave to cool.
- Mix ginger, lime juice, soy sauce, sesame oil, sugar, and chilli in a bowl.
- Toss in sliced cucumbers, cooked mushrooms, and sesame seeds.
- Chill for at least an hour before serving.
Photo by MyNutriCounter