Wood Ear Mushroom Salad Recipe Easy And Quick

Shanghai-Style Wood Ear Mushroom Salad Recipe | Paradise Dynasty Inspired
Bring a taste of Shanghai to your kitchen with this fresh and crunchy wood ear mushroom salad. A perfect Chinese cold salad, it’s packed with flavor, spice, and texture — and comes together in just a few steps. Great as a side dish, appetizer, or light vegan meal.

Nutrient	Amount (Approx.)
Calories	70–90 kcal
Protein	2–3 g
Carbohydrates	6–8 g
– Sugars	2–3 g
Fat	4–6 g
– Saturated Fat	0.5 g
Fiber	2–3 g
Sodium	400–500 mg
Vitamin C	20–25% DV
Iron	4–6% DV
Calcium	2–4% DV
Potassium	100–150 mg

Step-by-Step Instructions:

Step 1: Prepare the Red Chili

• Slice the red chili into thin half-rings for a vibrant color and mild heat.
• Use a spicier chili if you like it hot.

Step 2: Julienne the Green Onion

• Cut green onions into 2-inch segments.
• Flatten each piece and slice lengthwise to get thin strips.

Step 3: Boil the Wood Ear Mushrooms

• Bring a pot of water to a boil.
• Add fresh wood ear mushrooms and boil for 5 minutes.
• (If using dried mushrooms, soak in water for 30 minutes first, then boil.)

Step 4: Ice Bath & Drain

• Transfer mushrooms to an ice bath immediately to stop cooking.
• After a few minutes, drain the mushrooms using a colander.
• Pat dry with a towel or use a salad spinner to remove moisture.

Step 5: Make the Dressing

• In a small bowl, combine:
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp minced garlic
• 1½ tsp sesame oil
• ½ tsp salt
• (Optional) minced bird’s eye chili for added spice
• (Optional) Add 1 tbsp water if the dressing feels thick
• Mix well and set aside.

Step 6: Assemble the Salad

• In a large mixing bowl, add the cooled and dried mushrooms.
• Top with julienned green onions and sliced red chili.
• Drizzle the salad dressing over the top.
• Gently toss to combine — don’t overmix to avoid tearing the mushrooms.

Step 7: Garnish & Serve

• Sprinkle with toasted sesame seeds for crunch.
• Serve chilled as an Asian-style side salad, appetizer, or vegan entrée.

Tips & Serving Suggestions:

• Try this with cold sesame noodles, steamed jasmine rice, or tofu stir-fry.
• Keeps well in the fridge for 1–2 days; perfect for make-ahead meals.
• Known for its crunchy texture, wood ear mushrooms are popular in Chinese, Thai, and Korean cuisine.

Frequently Asked Questions (FAQs)

1. What are wood ear mushrooms?

Wood ear mushrooms (also called black fungus or cloud ear mushrooms) are edible fungi popular in Chinese cuisine. They have a dark color, a slightly crunchy texture, and are often used in salads, stir-fries, and soups.

2. Where can I buy wood ear mushrooms?

You can find wood ear mushrooms at Asian grocery stores in both fresh and dried forms. If unavailable locally, you can order them online from Asian food markets or Amazon.

3. Can I use dried wood ear mushrooms?

Yes! Soak dried wood ear mushrooms in warm water for 30–40 minutes until fully rehydrated. Then boil for 5 minutes just like the fresh ones.

4. Is this salad vegan and gluten-free?

Yes, the wood ear mushroom salad is naturally vegan. To make it gluten-free, use a gluten-free soy sauce or tamari.

5. What does this salad taste like?

It’s savory, garlicky, tangy, and slightly spicy. The mushrooms add a unique crunchy texture that pairs beautifully with the light dressing.

6. Can I make this salad ahead of time?

Yes, you can prep this salad in advance and refrigerate it for up to 2 days. It’s a great make-ahead dish for parties or meal prep.

7. What can I serve with wood ear mushroom salad?

It goes well with:

• Steamed rice or jasmine rice
• Tofu dishes
• Cold noodles
• Grilled fish or chicken (if not vegan)

8. Is wood ear mushroom healthy?

Yes, it is low in calories, high in fiber, and contains iron, potassium, and antioxidants. It’s known for supporting digestion and heart health.

9. Why is it called “wood ear” mushroom?

The name comes from its appearance, which resembles a curled human ear and grows on wood or tree bark in nature.

10. Can I adjust the spice level?

Absolutely. Use mild red chili for color only, or add Thai/bird’s eye chili for more heat. You can also skip chilies entirely for a non-spicy version.