Cucumber and Black Fungus Salad Recipe (黄瓜拌木耳)

Beat the summer heat with this refreshing Cucumber and Black Fungus Salad.

This chilled side dish is the perfect appetizer to serve with your lunch and dinner.

This tangy and savory (and slightly spicy) dressing will transform your veggies into an irresistible side dish.

What is Cucumber and Black Fungus Salad?

Cucumber and Black Fungus Salad is a cold side dish that is usually served as an appetizer.

The tangy dressing is easy to make and it will surely increase your appetite.

This recipe is highly customizable so feel free to make it your own by adding your favorite vegetables.

Frequently Asked Questions For Cucumber and Black Fungus Salad

What can I serve this dish with?

This dish can be served as an appetizer along with other main dishes like  Chinese Pork Chops With Onions and Soy Sauce Chicken Wings.

Can I prepare this in advance?

Yes. This salad can be prepared in advance and chilled in the fridge for up to 12 hours.

Can this dish be frozen?

No. Veggies like cucumbers do not freeze well.

Cucumber And Black Fungus Salad

Elaine Fung

This Cucumber And Black Fungus Salad is a refreshing, crunchy, tangy and spicy salad that's perfect for a warm summer's day.

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Prep Time 40 mins

Additional Time 30 mins

Total Time 1 hr 10 mins

Course Vegetable

Cuisine Chinese

Servings 4 Servings

Calories 206 kcal

Ingredients

  

• 2 Cucumber
• 1/3 Cup Dry Black Fungus
• 1/2 Cup Fried Tofu Balls
• 1/3 Cup Fried Tofu Skins
• 1/3 Cup Ponzu Sauce

Dressing

• 1/3 Cup Ponzu Sauce
• 1/4 Cup Soy Sauce
• 1 Tbsp Balsamic Vinegar
• 1 Tsp Sesame Oil
• 2 Garlic Cloves Minced
• 1 Tsp Chili Garlic Sauce

Instructions

 

• Soak the dried black fungus in cold water for 30 minutes or until completely rehydrated.
• In the meantime, remove the cucumber seeds and cut them into 1-inch chunks, pat dry with paper towels.
• Rinse the tofu balls and the tofu sticks in hot water, drain cut them into half.
• Put the tofu balls and the tofu sticks into a pot of boiling water and cook for 2 minutes, drain and pat dry with paper towels.
• Remove the coarse stem from the softened black fungus, and cut it to bite-size pieces.
• Cook black fungus in a pot of boiling water for 2 minutes, drain and pat dry with paper towels.
• Prepare the dressing by mixing all the ingredients.
• Put all cucumbers, black fungus, tofu balls, and tofu sticks into a serving dish, add the dressing and mix well.

Notes

1. Make sure all the salad ingredients are well-drained and pat dried thoroughly with paper towels to avoid diluting the dressing.

2. Removing the cucumber seeds reduces the liquid in the salad.

3.The simplest way to seed a cucumber is to lay it on a cutting board and cut the cucumber lengthwise. Run a spoon gently across the length of the flesh to scoop out the seeds.