Salads
This black fungus and cucumber salad delivers a perfect balance of textures and flavors—crisp cucumbers meet chewy, umami-rich wood ear mushrooms in a refreshing, tangy dressing. 💛 The key to this dish lies in properly preparing the black fungus, which transforms from tough to tender with just 30 minutes of soaking.
This salad isn't just visually stunning with its vibrant contrast but also packed with plant-based protein and a satisfying crunch in every bite.
The magic happens in the preparation: soaking the black fungus in warm water removes bitterness and softens it to perfection, while thinly slicing the cucumbers ensures they stay crisp without wilting.
A simple dressing of rice vinegar, sesame oil, and a touch of chili brings out the natural flavors, creating a harmonious blend of tangy, nutty, and slightly spicy notes. This dish is as nutritious as it is delicious, making it a standout addition to any meal.
What makes this salad truly special is its versatility—serve it as a refreshing side dish, a light lunch, or even a topping for grain bowls. The combination of textures—crisp cucumbers, tender black fungus, and optional crunchy toppings like toasted sesame seeds—ensures every bite is exciting.
The dressing can be adjusted to your taste, whether you prefer it lightly sweetened or with an extra kick of chili for heat lovers.
Ready in just 20 minutes, this salad is perfect for meal preppers or anyone looking for a healthy, flavorful dish that requires minimal effort. The ingredients are simple yet transformative, proving that even the most humble vegetables can become a showstopper with the right technique.
Let's get started on creating this vibrant, umami-packed salad!
Ingredients for black fungus and cucumber salad
Crisp cucumbers, tender black fungus, and a tangy dressing—simple ingredients for a sophisticated salad.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Black Fungus (Wood Ear Mushrooms) 🍄 | 2 oz | Dried, for soaking |
| Persian Cucumbers 🥒 | 2 whole | Thinly sliced lengthwise |
| Rice Vinegar 🍶 | ⅓ cup | Unseasoned, mild flavor |
| Sesame Oil 🫒 | 1 ½ tbsp | Toasted for aroma |
| Red Chili Flakes 🌶️ | ½ tsp | Adjust for heat preference |
| Granulated Sugar 🍚 | 1 tbsp | Or maple syrup |
| Toasted Sesame Seeds 🌾 | 1 ½ tbsp | For garnish |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, optional garnish |
| Garlic Cloves 🧄 | 2 cloves | Minced for dressing |
| Vegetable Oil 🫒 | 1 ½ tbsp | Light, for stir-frying |
| Sea Salt 🧂 | ½ tsp | Fine grain preferred |
| Lime Juice 🍋 | 1 tbsp | Freshly squeezed |
The black fungus is the star—look for dried wood ear mushrooms at Asian markets or well-stocked grocery stores. Penzeys Spices or H Mart carry high-quality dried varieties. Soaking time is critical: 30 minutes in warm water softens it perfectly. Don't skip this step—it removes bitterness and transforms the texture. For best results, use organic dried black fungus with no added preservatives. The cucumbers should be firm and Persian or hothouse varieties work best—they stay crisp longer when thinly sliced.
No dried black fungus? Shiitake mushrooms can substitute in a pinch, but texture will differ. Running short on sesame oil? Avocado oil at half the amount works, though flavor won't be identical. The dressing can be adjusted—swap sugar for agave if you prefer a less refined sweetener. For extra umami, add 1 tsp soy sauce to the dressing. Fresh garlic is ideal, but garlic powder at one-third the amount works if you're short on time. Always taste before serving—adjust chili flakes or lime for your preferred balance of tang and heat.
Store dried black fungus in a cool, dry place for up to 6 months. Once soaked, keep in the fridge for 3 days submerged in water. Cucumbers last 5-7 days wrapped in a damp towel. The dressing keeps for 5 days in the fridge—make extra for quick lunches. To reheat, gently warm the dressing (not the cucumbers) for 10 seconds in the microwave. This salad reheats beautifully as a warm noodle bowl topping—just toss with cooked rice or ramen.
Why You'll Love This Recipe
- I’ll be real: rehydrating dried black fungus used to stress me out. But this salad? Just a quick 15-minute soak in hot water—no peeling, no fuss. The texture comes out perfectly chewy, like nature’s crunchy confetti, and the cucumbers slice in seconds. Honestly, it’s the kind of dish that makes me want to cook more often.
- No-Soaking Struggle: I’ll be real: rehydrating dried black fungus used to stress me out. But this salad? Just a quick 15-minute soak in hot water—no peeling, no fuss. The texture comes out perfectly chewy, like nature’s crunchy confetti, and the cucumbers slice in seconds. Honestly, it’s the kind of dish that makes me want to cook more often.
- Umami-Packed Punch: That first bite? Crisp Persian cucumbers cutting through the deep, savory black fungus, all brightened by rice vinegar’s tang. A drizzle of sesame oil and a whisper of chili flakes turn it into something dangerously addictive—sweet, funky, and just spicy enough to linger. It’s the kind of flavor that makes you pause mid-bite and think, “Wait, why don’t I eat this more?”
- Lunchbox Legend: Between us, this salad holds up better than most takeout. Pack it in a jar the night before, and the flavors meld into something even richer by morning. My kids (yes, even the picky one) grab it for school lunches, and I’ve brought it to potlucks where it disappears faster than the chips and dip. It’s the kind of side that doesn’t just fill space—it steals the show.
Step-by-step instructions for black fungus and cucumber salad
Transform delicate wood ear mushrooms and crisp Persian cucumbers into a refreshing, umami-packed salad.
👨🍳 Step 1: Rehydrate the Dried Black Fungus
Place the 2 oz dried black fungus (wood ear mushrooms) in a small bowl and cover with hot water (about 1 cup). Let it soak for 20-30 minutes until fully rehydrated and pliable. The mushrooms should expand significantly and become tender enough to tear easily with your fingers.
Drain the rehydrated mushrooms and gently squeeze out any excess water. Then, use clean hands or a sharp knife to tear them into ¼-inch wide strips. The texture should be delicate yet slightly chewy—this is the signature quality of properly prepared wood ear mushrooms.
🥘 Step 2: Prepare the Cucumber and Dressing Base
Cut the 2 whole Persian cucumbers in half lengthwise, then slice each half into ⅛-inch thick half-moons. Place the slices in a colander and sprinkle with ½ teaspoon sea salt. Toss gently to distribute the salt evenly, then let them sit for 10 minutes to draw out excess moisture. This step prevents a soggy salad.
While the cucumbers drain, combine ⅓ cup rice vinegar, 1 tablespoon granulated sugar, 1 tablespoon lime juice, ½ teaspoon red chili flakes, and 2 minced garlic cloves in a small bowl. Whisk until the sugar dissolves completely. The mixture should smell tangy with a hint of garlic and spice—this is your flavor foundation.
🍳 Step 3: Stir-Fry the Mushrooms and Combine Ingredients
Heat 1.5 tablespoons vegetable oil in a nonstick skillet over medium heat. Add the torn black fungus and stir-fry for 2-3 minutes until the edges turn slightly golden. The mushrooms should remain tender but develop a subtle crispness from the quick cooking.
Add the drained cucumber slices to the skillet and toss gently to coat them with the warm mushrooms and any residual oil. Pour the vinegar mixture over the vegetables and stir well to combine. Cook for an additional 1 minute until everything is heated through and the flavors meld together.
🥘 Step 4: Finish and Garnish
Transfer the salad to a serving bowl and let it cool to room temperature. This allows the flavors to fully develop and the textures to settle. Drizzle with 1.5 tablespoons sesame oil and toss gently to distribute evenly.
Garnish with 1.5 tablespoons toasted sesame seeds and ¼ cup chopped fresh cilantro. The sesame seeds add a nutty crunch, while the cilantro provides a bright, herbal contrast. Serve immediately while the salad is still crisp and vibrant—this dish tastes best when enjoyed fresh.
Pro Tips For Making Black Fungus And Cucumber Salad
- SOAK THE FUNGUS LONG: Dried black fungus needs at least 30 minutes in warm water—don’t rush it. I learned this the hard way when mine stayed chewy no matter how much I chopped; warm water (not boiling) opens up those fibers faster than cold.
- SLICE CUCUMBERS THIN: Persian cucumbers should be cut into ⅛-inch rounds, not thick slices. Thick pieces turn soggy under the dressing, while thin slices stay crisp and absorb flavor evenly—trust me, your salad will thank you.
- DRESS IT LAST: Add rice vinegar and sesame oil right before serving, or the cucumbers will wilt. I used to toss everything together ahead of time, and the texture always suffered—this salad thrives on freshness.
- TOAST THE FUNGUS: Lightly pan-toast the rehydrated fungus for 1-2 minutes until fragrant. It’s not necessary, but the nutty aroma elevates the dish—skip it if you’re in a hurry, but the flavor difference is real.
Flavor customization for this black fungus and cucumber salad
Spicy Heat Levels
Adjust the red chili flakes to suit your spice tolerance—start with ½ teaspoon for mild heat, then increase to 1 teaspoon for a noticeable kick, or 1.5 teaspoons for serious spice lovers.
For a smoky depth, swap ¼ teaspoon of chili flakes with ½ teaspoon smoked paprika. I often add a pinch of cayenne for extra fire without altering texture. 🌶️
Sweet-Tangy Balance
Play with the sugar-to-vinegar ratio to customize the dressing. For extra sweetness, add ½ teaspoon honey or maple syrup to the dressing. If you prefer tartness, reduce sugar to ½ tablespoon and increase rice vinegar to ⅓ cup + 1 tablespoon.
A splash of lime juice (1-2 tablespoons) brightens the flavors without overpowering.
Umami Boosters
Enhance the umami depth with 1 teaspoon soy sauce or 1 teaspoon fish sauce (for non-vegan versions). For a nutty twist, stir in 1 tablespoon toasted peanut butter into the dressing.
I also love adding 1 teaspoon grated ginger for a zesty kick that pairs perfectly with the black fungus. 💡
Crunchy Add-Ins
Boost texture with toasted nuts like pecans or walnuts (¼ cup) or crispy fried shallots (2 tablespoons). For a savory crunch, sprinkle 1 tablespoon crispy fried garlic on top. These additions elevate the salad from refreshing to restaurant-worthy. 🌟
Herbal Freshness
Swap or add cilantro with mint leaves (¼ cup) for a cooling contrast or basil (¼ cup) for a sweeter note. A sprinkle of thinly sliced green onions adds a sharp, fresh finish. I often mix both cilantro and mint for a balanced herbal touch.
Citrus Variations
Experiment with citrus flavors beyond lime. Try 1 tablespoon orange juice for a sweeter tang or 1 teaspoon lemon zest for a bright, aromatic twist. A splash of yuzu juice (1 tablespoon)—if available—adds a floral complexity that’s truly special. 🍊
Nutrition facts
Frequently asked questions
Why does black fungus need soaking before using in salads?
Soaking dried black fungus (wood ear mushrooms) for 20-30 minutes in warm water removes bitterness and transforms its tough texture into a tender, chewy consistency perfect for salads. Without soaking, the mushrooms stay hard and unpleasant to eat. The hot water also helps open up their delicate layers for better flavor absorption during cooking.
Can I use regular cucumbers instead of Persian cucumbers?
Yes, but Persian cucumbers stay crisp longer due to their thinner skins and fewer seeds. Regular cucumbers will work, but you may want to slice them slightly thicker (⅛-inch instead of ⅛-inch half-moons) and drain them for 15 minutes to prevent excess moisture in your salad.
How do I store leftover black fungus and cucumber salad?
Store the salad in an airtight container in the fridge for up to 3 days. Keep the cucumbers and black fungus separate from the dressing if possible to maintain crispness. For best texture, eat within 24 hours—the cucumbers will soften over time. Refrigerate the dressing separately and mix just before serving.
What's the best way to make this salad spicier?
For extra heat, add 1 teaspoon chili crisp or ½ teaspoon sriracha to the dressing. You can also stir in ½ teaspoon gochugaru (Korean chili flakes) for a smoky-spicy depth. For a fiery kick without liquid, sprinkle ½ teaspoon crushed red pepper flakes on top right before serving.
Can I make this salad ahead of time?
Prepare the black fungus and cucumbers separately up to 1 day ahead, then combine with dressing just before serving. Soak the black fungus and store it in its soaking water in the fridge. For cucumbers, slice and drain them, then wrap tightly in paper towels to absorb moisture. Assemble the salad only when ready to eat for optimal freshness and texture.