Chilled Cucumber and Wood Ear Mushroom Salad offers a delightful combination of textures and flavors, with the cucumber's cool, crisp crunch contrasting the slightly chewy wood ear mushrooms. It's a popular appetizer or side dish in Asian cuisine, known for its balance of freshness and savory and satisfying tastes.
prep time
cook time
ingredients
Take the Japanese cucumber, lightly bruise with the back of your knife, remove the cores and cut into medium dices.
Mix the sesame oil, sugar, light soy sauce, black vinegar, McCormick Crushed Red Pepper and McCormick Minced Garlic well until the sugar dissolves
Toss the cucumber, wood ear mushrooms and vinaigrette well and let it marinate at least 60 minutes or overnight
Garnish with toasted peanuts and serve the salad cold
