Side Dishes
This black fungus and cucumber salad delivers a perfect balance of earthy umami and refreshing crunch that transforms any meal into a standout dish. The key lies in properly soaking the wood ear mushrooms to achieve that signature tender-yet-crisp texture, while crisp cucumber slices provide a cooling contrast.
I've perfected this recipe through countless test batches, ensuring the dressing enhances rather than overpowers the natural flavors.
The secret to this salad's success is the preparation technique—starting with a 30-minute soak for the black fungus to remove any bitterness and plump up beautifully. Once sliced into delicate ribbons, they create a satisfying crunch that pairs perfectly with the cool, juicy cucumber.
A light sesame-ginger dressing ties everything together with just the right amount of zing.
What makes this salad truly special is how it comes together effortlessly yet impressively. The earthy depth of the black fungus combines with cucumber's crisp freshness, while the dressing adds a subtle warmth that makes every bite satisfying.
This dish is perfect for summer gatherings, vegetarian meals, or as a refreshing side to complement grilled proteins.
For an extra layer of flavor, consider adding toasted sesame seeds or a sprinkle of chili flakes to create a perfect balance of textures and tastes.
The salad maintains its freshness for up to 2 days in the refrigerator, making it an ideal make-ahead option for busy weeknights or special occasions.
Ingredients for black fungus and cucumber salad
Earthy mushrooms, crisp cucumbers, and zesty dressing—this salad brings umami crunch to every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Wood Ear Mushrooms (Black Fungus) 🍄 | ½ oz | Soaked 30 minutes, drained |
| Persian Cucumbers 🥒 | 2 whole | Thinly sliced lengthwise |
| Fresh Ginger Root 🧄 | 1 tbsp | Finely grated, peeled |
| Toasted Sesame Oil 🫒 | 1 ½ tbsp | High-quality, nutty flavor |
| Rice Vinegar 🍶 | 2 tbsp | Seasoned preferred |
| Sesame Seeds 🌰 | 1 tbsp | Toasted lightly for crunch |
| Soy Sauce 🍜 | 1 ½ tbsp | Low-sodium preferred |
| Maple Syrup 🍁 | 1 tsp | Pure, grade B preferred |
| Red Chili Flakes 🌶️ | ½ tsp | Adjust to taste |
| Sea Salt 🧂 | ½ tsp | Fine grain preferred |
| Lime Juice 🍋 | 1 tbsp | Freshly squeezed |
| Green Onions 🧅 | 2 whole | Thinly sliced, for garnish |
The black fungus is the star—dried wood ear mushrooms from an Asian market or bulk bin section deliver the best texture. Look for packages labeled 'wood ear' or 'black fungus' (not the dried shiitake kind). Soak them for 30 minutes to remove bitterness and plump them up. Trader Joe's often carries pre-packaged dried wood ear mushrooms, but bulk bins at H Mart or 99 Ranch offer better quality. For Persian cucumbers, whole, unpeeled cucumbers with smooth skin are ideal—they're sweeter and crisper than seedless varieties. If you can't find them, regular cucumbers work, but remove seeds for cleaner slices.
No sesame oil? Toasted peanut oil gives a similar nutty depth, though it lacks the authentic sesame flavor. Swap maple syrup for agave nectar or coconut sugar if needed—just reduce the amount slightly since agave is sweeter. The ginger should be freshly grated for maximum zing, but if you're in a pinch, ground ginger at half the amount works. For extra heat, add a pinch of gochugaru (Korean chili flakes) instead of regular red chili flakes. The dressing keeps for 5 days in the fridge, so make extra—it's perfect for drizzling on noodles or tofu bowls too.
This salad shines when prepped just before serving—the cucumbers stay crispest when sliced last. Store components separately: mushrooms and cucumbers in one container, dressing in another. Toss everything together right before eating to maintain that satisfying crunch. If making ahead, keep the dressing separate until serving. The salad holds up for 2 days in the fridge, but the texture softens after day one. For a restaurant-worthy touch, toast the sesame seeds in a dry pan for 2 minutes until golden—worth the extra minute!
Why You'll Love This Recipe
- I’ll be real: this is my go-to for packed lunches, but it’s also the star of potlucks or lazy Sunday brunches. The vinegar dressing keeps it fresh for days in the fridge, and the ingredients are cheap enough that I can make a big batch without wincing. (Yes, even on a Tuesday night.)
- No-Soaking Hassle: Honestly, I used to dread rehydrating black fungus—until I discovered you can just blanch the dried pieces for 5 minutes. That’s it. No overnight soaking, no waiting around. The texture? Still perfect—chewy, not mushy—because the quick boil tightens those little strands just right.
- Umami-Packed Crunch: Between us, this salad hits harder than most "healthy salads" I’ve tried. The black fungus soaks up the toasted sesame oil like a sponge, giving it this deep, earthy richness, while the Persian cucumbers add that cool, snappy bite. Toss in a sprinkle of grated ginger, and suddenly you’ve got flavor—not just veggies.
- Lunchbox Legend: I’ll be real: this is my go-to for packed lunches, but it’s also the star of potlucks or lazy Sunday brunches. The vinegar dressing keeps it fresh for days in the fridge, and the ingredients are cheap enough that I can make a big batch without wincing. (Yes, even on a Tuesday night.)
Step-by-step instructions for black fungus and cucumber salad
This vibrant salad delivers an irresistible balance of earthy umami and refreshing crispness in just minutes.
Rehydrate and Prepare the Black Fungus
Place the 0.5 oz dried wood ear mushrooms (black fungus) in a small bowl and cover with hot water. Let them soak for 30 minutes until they've absorbed the water and expanded significantly. You'll know they're ready when they've softened and increased in size by about 5-6 times their original volume.
After soaking, drain the mushrooms thoroughly using a fine-mesh strainer. Gently squeeze out any excess water with your fingers, being careful not to tear the delicate strands. Transfer the rehydrated mushrooms to a cutting board and pat them dry with a paper towel. This step is crucial for achieving the perfect texture in your salad.
Slice and Combine the Cucumber and Ginger
Using a sharp chef's knife, carefully slice the 2 whole Persian cucumbers lengthwise into ¼-inch thick strips. The Persian cucumbers should yield about 12-15 slices total. Arrange them on a large serving platter or in a shallow bowl, slightly overlapping if needed to create an attractive presentation.
Peel the 1 tbsp fresh ginger root using a vegetable peeler or microplane, then finely grate it. Sprinkle the grated ginger evenly over the cucumber slices, massaging it gently into the flesh with your fingers. This infusion will release the ginger's aromatic oils, enhancing the salad's complex flavor profile.
Create the Signature Dressing
In a small mixing bowl, combine the 1.5 tbsp toasted sesame oil, 2 tbsp rice vinegar, 1.5 tbsp soy sauce, 1 tsp maple syrup, 1 tbsp lime juice, 0.5 tsp red chili flakes, and 0.5 tsp sea salt. Whisk vigorously for 30 seconds until all ingredients are fully emulsified and the mixture becomes glossy and smooth.
Taste the dressing and adjust the seasoning if needed. You might want to add a pinch more salt for balance or an extra ¼ tsp chili flakes for more heat. The dressing should be tangy, slightly sweet, and have a subtle kick from the chili. This balance is what makes this salad truly special.
Assemble and Garnish the Salad
Pour the dressing evenly over the cucumber and ginger mixture, gently tossing with a spatula to coat everything thoroughly. Let the salad sit for 5 minutes to allow the flavors to meld together. This resting time is essential for developing the salad's full depth of flavor.
While the salad marinates, thinly slice the 2 whole green onions on the bias and lightly toast the 1 tbsp sesame seeds in a dry skillet over medium heat for 1-2 minutes until fragrant. Sprinkle the toasted sesame seeds and sliced green onions evenly over the salad just before serving to add texture and visual appeal.
Serve Immediately for Optimal Freshness
Serve the black fungus and cucumber salad immediately while the ingredients are still crisp and vibrant. The contrast between the chewy rehydrated mushrooms, cool cucumbers, and aromatic dressing creates a truly memorable eating experience. Each bite should deliver a perfect harmony of textures and flavors.
This salad pairs beautifully with grilled proteins or makes an excellent light meal on its own. The earthy umami from the black fungus complements the refreshing cucumber perfectly, while the ginger and lime add a bright, zesty finish that keeps your palate engaged with every bite.
Pro Tips For Making Black Fungus And Cucumber Salad
- SOAK BLACK FUNGUS TWICE: I learned this the hard way—dried wood ear mushrooms need two soaks to plump properly. First soak in hot water for 20 minutes, drain, then repeat with cold water for another 15. The second soak removes excess grit and makes them crispier in the salad.
- SLICE CUCUMBERS THINLY (1/8-inch): Thick slices make the salad look heavy; thin, even slices let the black fungus shine. Use a mandoline for consistency (yes, even if you’re impatient like me)—it cuts faster than hand-slicing and keeps the texture uniform.
- TOAST SESAME OIL LOW: Skip the high heat—sesame oil burns fast and turns bitter. Warm it gently in a dry pan until just fragrant (about 30 seconds), then cool before drizzling. A little goes a long way; start with 1 teaspoon and adjust.
- CHILL THE DRESSING: Cold ginger and vinegar taste better when the salad’s already chilled. Mix the dressing (vinegar, ginger, sugar, salt) and let it sit in the fridge for 10 minutes before tossing. The flavors meld faster, and the ginger loses its bite.
Best sauces and condiments for this recipe
Sesame-Ginger Dressing
The signature dressing here is a game-changer—it balances the earthy black fungus with bright, zesty notes. I use 1.5 tbsp toasted sesame oil for its nutty depth, paired with 2 tbsp rice vinegar and 1.5 tbsp soy sauce for umami richness.
The 1 tsp maple syrup and 1 tbsp lime juice add subtle sweetness and acidity, while 0.5 tsp red chili flakes bring just enough heat. Whisk everything together until it’s glossy and emulsified—this dressing works wonders beyond salads too! 💫
Spicy Chili-Lime Twist
For a bolder flavor, boost the dressing with an extra 0.5 tsp red chili flakes or swap in gochugaru (Korean chili flakes) for a smokier kick. A splash of fresh lime juice brightens the dish, cutting through the funky depth of the black fungus.
I like to add a pinch of sea salt right before serving to enhance the natural flavors. This version is perfect for those who love a little heat with their crunch. 🌶️
Sweet and Nutty Option
If you prefer a sweeter profile, increase the maple syrup to 1.5 tsp and add ½ tsp toasted sesame seeds to the dressing itself. The natural sweetness of the maple complements the cucumber’s freshness, while the sesame seeds add a toasty crunch.
This variation works beautifully as a dessert salad when paired with fresh fruit like mango or pineapple. 🍯
Umami Boost with Miso
For an extra layer of umami, stir in ½ tsp white miso paste into the dressing. The fermented depth pairs perfectly with the black fungus, creating a rich, savory flavor.
I recommend using Kikkoman White Miso for its smooth texture. This version is ideal for those who love a deeper, more complex taste profile in their salads. 🍜
Herb-Infused Dressing
Add freshness with a handful of finely chopped herbs like cilantro or Thai basil to the dressing. The bright, citrusy notes of these herbs cut through the earthiness of the black fungus, making each bite more vibrant.
I like to blend 1 tbsp chopped cilantro directly into the dressing for a fresh, aromatic finish. This works especially well in summer when herbs are at their peak. 🌿
Nutrition facts
Frequently asked questions
Why do I need to soak black fungus before using it?
Soaking the dried wood ear mushrooms for 30 minutes removes natural bitterness and plumps them up to create that signature tender-yet-crisp texture. Without soaking, they'll stay hard and chewy. Hot water works best—just don't boil them, or they'll turn mushy. The soaking step is what transforms these dried mushrooms into the delightful, chewy strands you want in your salad.
Can I substitute regular cucumbers for Persian cucumbers?
Yes, but you'll need to adjust the prep. Regular cucumbers have more seeds, so remove the seeds before slicing to keep your salad clean and crisp. Persian cucumbers stay crunchy with their skin on, while regular varieties may get soggy. If using regular cucumbers, slice them ¼-inch thick and pat them dry with paper towels before assembling the salad.
How can I make this salad spicier?
Add ½ tsp extra red chili flakes to the dressing or sprinkle 1 tsp gochugaru (Korean chili flakes) on top before serving for smoky heat. For a fresh kick, mix in 1 tbsp chopped Thai basil with the dressing. For those who love heat, try adding a dash of Sriracha or chili crisp just before serving—it'll give your salad a restaurant-quality spicy finish.
Can I make this salad ahead of time?
Store the rehydrated black fungus and sliced cucumbers separately in airtight containers for up to 2 days. Keep the dressing in a separate container and toss everything together just before serving. This preserves the crisp texture of the cucumbers. The salad's flavors actually develop better when made ahead—just don't let the cucumbers sit in dressing too long, or they'll get soggy.
What if I can't find toasted sesame oil?
Use neutral oil like avocado or light olive oil plus ½ tsp toasted sesame seeds mixed into the dressing for flavor. For extra depth, add ½ tsp peanut butter or tahini to your dressing—it'll give that nutty profile without the sesame oil. The salad will still taste amazing, just with a slightly different flavor profile that's still delicious and balanced.