Wood Ear and Cilantro Salad

Name: Wood Ear and Cilantro Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 oz dried wood ear mushrooms (black fungus), rehydrated, trimmed; 1/2 cup fresh cilantro, roughly chopped; 2 fresh red or green chili (such as Fresno or serrano), thinly sliced; 4 garlic cloves, minced; 2 tbsp Chinese black vinegar (or rice vinegar); 2 tbsp gluten-free soy sauce (tamari); 2 tsp toasted sesame oil; 1 tsp granulated sugar; 1/2 tsp kosher salt

Rehydrated wood ear mushrooms are tossed with fresh cilantro, sliced chilies, and a bright garlic-vinegar dressing for a crunchy, cooling salad popular in Chinese home cooking.

20 minEasyServes 4110 cal/serving

ChineseSaladNo-CookVeganLow CarbGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

1 oz dried wood ear mushrooms (black fungus), rehydrated, trimmed
1/2 cup fresh cilantro, roughly chopped
2 fresh red or green chili (such as Fresno or serrano), thinly sliced
4 garlic cloves, minced
2 tbsp Chinese black vinegar (or rice vinegar)
2 tbsp gluten-free soy sauce (tamari)
2 tsp toasted sesame oil
1 tsp granulated sugar
1/2 tsp kosher salt

Instructions

1

Place 1 oz rehydrated, trimmed dried wood ear mushrooms (black fungus) in a large bowl and cover with boiling water. Soak for 15-20 minutes until fully rehydrated and pliable. Drain, rinse, and pat dry. Trim off any tough woody stems and tear any very large pieces into bite-sized pieces.
2

In a small bowl, whisk together 4 minced garlic cloves, 2 tbsp Chinese black vinegar (or rice vinegar), 2 tbsp gluten-free soy sauce (tamari), 2 tsp toasted sesame oil, 1 tsp granulated sugar, and 1/2 tsp kosher salt.
3

In a large bowl, combine the rehydrated wood ear mushrooms, 1/2 cup roughly chopped fresh cilantro, and 2 thinly sliced fresh red or green chili (such as Fresno or serrano).
4

Pour the dressing over the salad and toss well to coat. Taste and adjust seasoning. Serve immediately or chill for up to 30 minutes before serving.

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Questions

Why pat it dry first in Wood Ear and Cilantro Salad?

Step 1 reads: "Drain, rinse, and pat dry." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Is there a substitute for rice vinegar in Wood Ear and Cilantro Salad?

The entry for Wood Ear and Cilantro Salad calls for 2 tbsp Chinese black vinegar (or rice vinegar). In its place: Apple cider vinegar or white wine vinegar, softened with a pinch of sugar, is close. Avoid plain distilled vinegar at full strength, which is much sharper.

Can I make Wood Ear and Cilantro Salad less spicy?

Yes. The heat in Wood Ear and Cilantro Salad comes from 2 fresh red or green chili (such as Fresno or serrano), thinly sliced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes.

Is Wood Ear and Cilantro Salad gluten-free?

Yes. As written, nothing in the ingredient list for Wood Ear and Cilantro Salad is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the soy sauce.

Does Wood Ear and Cilantro Salad contain sesame?

Yes: 2 tsp toasted sesame oil. The full allergen list for this entry is soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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