Salads
This black fungus and cucumber salad recipe delivers a perfect balance of textures and flavors—crisp, chewy, and tangy all in one refreshing bite. The secret lies in properly rehydrating the black fungus to achieve that signature chewy yet tender texture, while the cucumber adds a crisp, cooling contrast.
Traditional Asian techniques meet modern simplicity in this dish, making it both satisfying and adaptable for any meal.
What makes this salad truly special is the dressing—a bright, tangy vinegar blend that cuts through the umami richness of the black fungus while enhancing the cucumber’s freshness. The preparation is straightforward but requires attention to detail, particularly in slicing the fungus evenly for consistent texture.
With just a few key ingredients, you’ll create a dish that’s as visually appealing as it is delicious.
The result is a salad that’s packed with flavor yet light enough to serve as an appetizer or side dish. The black fungus provides an earthy, slightly sweet depth, while the cucumber keeps it refreshing and crisp.
This dish is perfect for those who enjoy bold flavors with a touch of freshness, offering a satisfying contrast that’s hard to resist.
Whether you're serving it at a gathering or enjoying it as a light lunch, this salad brings a unique twist to traditional Asian cuisine. The combination of textures and flavors makes it a standout dish that’s sure to impress. Let’s get started on creating this refreshing and flavorful salad.
Ingredients for black fungus and cucumber salad
Traditional Asian ingredients meet modern simplicity in this refreshing black fungus salad.
| Ingredient | Amount | Notes |
|---|---|---|
| Black Fungus (Wood Ear Mushroom, Dried) 🍄 | 4 oz | Rehydrated in hot water for 30 minutes |
| Persian Cucumber 🥒 | 2 whole | Thinly sliced, seeds removed |
| Rice Vinegar 🍶 | ⅓ cup | Seasoned preferred for depth |
| Sesame Oil 🌰 | 1 tbsp | Toasted for nutty aroma |
| Soy Sauce 🥢 | 2 tbsp | Low-sodium preferred |
| Sesame Seeds 🌱 | 1 tbsp | Toasted for crunch |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic base |
| Ginger Root 🌿 | 1 tsp | Freshly grated |
| Sugar 🍚 | 1 tsp | White or brown |
| Red Chili Flakes 🌶️ | ½ tsp | Adjust for heat preference |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Vegetable Oil 🫒 | 1 tbsp | For stir-frying fungus |
| Green Onion 🧅 | 2 whole | Thinly sliced for garnish |
| Lime Juice 🍋 | 1 tbsp | Freshly squeezed |
The black fungus is the heart of this dish, and quality matters most. Look for wood ear mushrooms that are dark, dense, and free of debris—Asian grocery stores or specialty markets carry the best selection. Rehydrating properly is key: soak in hot water for 30 minutes, then drain and rinse to remove any grit. The cucumber should be firm and crisp, with minimal seeds for the cleanest texture. If you can't find Persian cucumbers, English cucumbers work well, just remove all seeds. For the dressing, seasoned rice vinegar adds subtle depth without overpowering the delicate flavors.
No sesame oil? Toasted peanut oil provides a similar nutty profile, though the flavor will differ slightly. Substituting tamari for soy sauce works beautifully for gluten-free adaptations. If you prefer less heat, reduce the red chili flakes to a pinch or omit entirely. For extra umami, add 1 tsp vegan fish sauce to the dressing. The garlic and ginger can be pre-minced from jars if short on time, though freshly grated delivers superior aroma. When slicing the fungus, aim for evenly sized pieces to ensure consistent texture throughout the salad.
Store the rehydrated fungus in its soaking water in the fridge for up to 3 days, though it's best used fresh. The cucumber should be refrigerated in a sealed container with a paper towel to absorb excess moisture, lasting 5-6 days. Once dressed, this salad keeps for 2 days in the fridge, though the texture will soften slightly. For meal prep, store components separately—rehydrate the fungus and slice the cucumber ahead, then assemble and dress just before serving. The dressing can be made 3 days in advance and stored in a sealed jar.
Why You'll Love This Recipe
- Here’s what sold me: the contrast of chewy black fungus and cool, crisp Persian cucumber slices. A splash of rice vinegar brightens it up, while a drizzle of sesame oil and a pinch of soy sauce add that deep, savory punch. It’s not just a salad—it’s a flavor explosion in your mouth.
- No-Soaking Hassle: I’ll be real—rehydrating dried black fungus used to stress me out. But this recipe skips the long soak by using pre-hydrated wood ear mushrooms (or a quick 15-minute soak if you’re starting from scratch). That’s 20 minutes saved right there, and the texture? Silky perfection every time.
- Umami-Crisp Balance: Here’s what sold me: the contrast of chewy black fungus and cool, crisp Persian cucumber slices. A splash of rice vinegar brightens it up, while a drizzle of sesame oil and a pinch of soy sauce add that deep, savory punch. It’s not just a salad—it’s a flavor explosion in your mouth.
- Lunchbox Hero: Between us, this is my go-to for packed lunches. The ingredients stay fresh for days in the fridge, and the dressing keeps it from getting soggy. Toss it in a bento box, and you’ve got a restaurant-quality meal that’s ready in minutes. (Yes, even on a Tuesday night.)
Step-by-step instructions for black fungus and cucumber salad
This vibrant salad balances earthy umami with crisp, refreshing cucumber and bright vinegar notes.
Rehydrate and Stir-Fry the Black Fungus
Place the 4 oz black fungus (wood ear mushroom, dried) in a heatproof bowl and cover with hot water to completely submerge it. Let it soak for 30 minutes until pliable and expanded. Drain well, then transfer to a dry skillet.
Heat 1 tablespoon vegetable oil over medium-high heat until shimmering. Add the drained black fungus and stir-fry for 3-4 minutes until the edges turn deep golden brown and crisp. The texture should transform from chewy to delicate with a slight crunch. Remove from heat immediately to prevent over-drying.
Prepare the Cucumber and Aromatic Base
Peel the 2 whole Persian cucumber if desired, then slice lengthwise into ¼-inch thick half-moons. Remove seeds with a spoon to prevent excess moisture. Transfer to a colander and sprinkle with ½ teaspoon salt—this draws out water and enhances flavor. Let sit for 10 minutes, then pat thoroughly dry with paper towels.
In a small bowl, combine 3 minced garlic cloves, 1 teaspoon freshly grated ginger root, and ½ teaspoon red chili flakes. Let this aromatic blend sit for 5 minutes to release its essential oils—this deepens the flavor profile significantly. Set aside until needed.
Create the Tangy Dressing
In a measuring cup, whisk together ⅓ cup rice vinegar, 2 tablespoons soy sauce, 1 teaspoon sugar, and 1 tablespoon lime juice until the sugar dissolves completely. The mixture should be smooth with a bright, slightly syrupy consistency. Taste and adjust seasoning—add a pinch more salt if needed for balance.
With a clean whisk, gently fold in 1 tablespoon toasted sesame oil while continuing to whisk. The oil should emulsify into the vinegar mixture, creating a silky dressing. Save 1 tablespoon of this dressing for later use—this ensures the final salad isn't overly wet.
Assemble and Garnish the Salad
In a large serving bowl, combine the crisp cucumber slices and stir-fried black fungus. Drizzle ⅔ of the prepared dressing over the vegetables and toss gently to coat evenly. The cucumber should glisten slightly but remain distinct—over-tossing releases excess moisture.
Sprinkle with 1 tablespoon toasted sesame seeds and 2 thinly sliced green onions for texture contrast. Reserve the remaining 1 tablespoon dressing to drizzle just before serving—this prevents the salad from becoming soggy. Serve immediately while the fungus remains crisp and the cucumber holds its texture.
Pro Tips For Making Black Fungus And Cucumber Salad
- SOAK FUNGUS TWICE: I learned this the hard way—black fungus needs two soaks to soften properly. First soak in warm water for 20 minutes, then drain and rinse. Second soak in cold water for another 15 minutes before slicing—this prevents a chewy texture and makes it crisp when tossed.
- SLICE CUCUMBER THINLY: Persian cucumbers are tender, so cut them against the grain into ⅛-inch slices. Thicker slices stay soggy in the dressing, while thin slices hold their shape and absorb flavor better. Use a sharp knife or mandoline for even pieces—no one wants mushy cucumbers in their salad.
- DRESSING SEPARATELY: Mix the rice vinegar, soy sauce, and sesame oil in a small bowl after slicing the ingredients. Toss everything together right before serving—this keeps the black fungus from turning limp and the cucumbers from getting waterlogged. (Yes, even if you’re impatient like me.)
- CHILL THE DRESSING: Cold dressing = better texture. Refrigerate the mixed dressing for at least 10 minutes before tossing with the salad. The cold sesame oil coats the fungus and cucumber evenly, preventing a greasy mouthful. Skip this, and you’ll end up with a lukewarm, uneven mess.
Creative variations of this dish
Spicy Thai Fusion
Transform this salad into a Thai-inspired dish by adding 1 tbsp fish sauce (or vegan fish sauce) and 1 tsp palm sugar to the dressing. Toss in ½ cup shredded red cabbage and 2 tbsp chopped cilantro for extra brightness.
Top with crushed peanuts for crunch and a squeeze of lime to balance the heat. This version keeps the umami but adds a bold, tangy kick that’s perfect for spicy food lovers. 🌶️
Citrusy Miso Glaze
Swap the rice vinegar for a miso-based dressing by blending 2 tbsp white miso paste with 2 tbsp lime juice, 1 tbsp maple syrup, and 1 tsp grated ginger. Thin with 1 tbsp water until smooth.
Drizzle over the salad and garnish with toasted sesame seeds and thinly sliced scallions. The miso adds a deep, savory richness that pairs beautifully with the crisp cucumber and chewy fungus. 🍋
Herbed White Bean Twist
Boost the protein and heartiness by folding in 1 cup cooked cannellini beans (rinsed and drained) along with 2 tbsp chopped parsley and 1 tbsp chopped dill. Toss with the original dressing and add ½ tsp lemon zest for brightness.
This Mediterranean-inspired variation keeps the salad satisfying while adding a fresh, herby twist. Perfect for a light but filling lunch! 🌿
Smoky Chipotle Dressing
For a smoky, slightly spicy twist, blend 1 tbsp chipotle in adobo sauce (adjust to taste) with the original dressing ingredients. Add ½ tsp smoked paprika to the salad after tossing for an extra layer of depth.
Garnish with crumbled vegan queso fresco (if available) or extra sesame seeds. The smoky chipotle complements the earthy fungus and adds warmth to the crisp cucumber. 🔥
Sweet and Tangy Pineapple
Add ½ cup diced fresh pineapple (pat dry to avoid sogginess) and a splash of 1 tsp honey (or agave) to the dressing. The natural sweetness of the pineapple balances the tangy vinegar, while the fungus adds a chewy contrast.
Top with toasted coconut flakes for a tropical-inspired salad that’s both refreshing and unique. 🍍
Crunchy Sesame Crust
For an extra crunchy texture, pan-fry the black fungus in 1 tbsp neutral oil until golden, then toss with 1 tbsp toasted sesame seeds while still warm.
Serve over a bed of thinly sliced cucumber and drizzle with a ginger-soy dressing (mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, and 1 tsp honey). Finish with crushed peanuts for added texture.
This version is ideal for those who love bold, textured bites. 🌰
Nutrition facts
Frequently asked questions
Can I substitute regular cucumbers for Persian cucumbers?
Yes, you can use regular cucumbers, but remove all seeds and excess moisture to prevent a watery salad. Persian cucumbers have fewer seeds and thicker skin, making them ideal for this recipe. If using regular cucumbers, pat them thoroughly dry after salting to maintain crispness.
How do I properly rehydrate black fungus for the best texture?
Use hot water (not boiling) to soak the dried black fungus for 30 minutes. This ensures even rehydration and prevents a rubbery texture. Drain well, then stir-fry in oil for 3-4 minutes until golden—this creates the perfect chewy yet crisp bite.
Can I make this salad ahead of time?
Prepare components separately: rehydrate and stir-fry the fungus, slice the cucumber, and make the dressing. Store them in airtight containers in the fridge for up to 3 days. Assemble and dress just before serving to keep the cucumber crisp and fungus crunchy.
What if I don't have sesame oil?
Use toasted peanut oil or avocado oil instead. For extra flavor, add ½ teaspoon toasted sesame seeds directly to the dressing. The nutty aroma will still enhance the dish, though the taste will differ slightly from authentic sesame oil.
How can I make this salad spicier?
Increase the red chili flakes to 1 teaspoon in the dressing, or add ½ teaspoon of chili crisp or 1 sliced fresh chili (like Thai bird's eye) when serving. For heat lovers, drizzle with sriracha before eating.