About the Recipe
Wood ear mushrooms, also known as black fungus, have a unique texture and flavor that makes them a perfect ingredient for salads. In this recipe, we'll combine them with fresh vegetables and a tangy dressing to create a light and refreshing salad.

Ingredients
Ingredients:
1 cup dried woodear mushrooms, soaked in water until soft
1 thinly sliced cucumber
1 peeled and julienned carrot
½ cup fresh or frozen edamame soybean
1 thinly sliced red bell pepper
1/4 cup chopped fresh corianderÂ
1/4 cup chopped fresh mint
1/4 cup chopped roasted peanuts (optional)
Dressing:
2 tbsp. soy sauce
2 tbsp. apple cider or lemon juice
1 tbsp. honey
1 tbsp. sesame oil
1 minced garlic clove
1/2 tsp. grated ginger
Preparation
Drain the soaked wood ear mushrooms and rinse under cold water. Squeeze out any excess water and cut into thin strips.
In a small bowl, whisk together soy sauce, apple cider, honey, sesame oil, minced garlic, and grated ginger to make the dressing.
In a large bowl, combine the sliced wood ear mushrooms, sliced cucumber, julienned carrot,edamame soybean, and sliced red bell pepper. Add chopped coriander and mint to the bowl and mix well.
Drizzle the dressing over the vegetables and toss until everything is coated evenly.
Garnish with chopped roasted peanuts, if desired.
Serve the wood ear mushroom salad immediately or chill in the refrigerator until ready to serve.
Wood ear mushroom salad is a delicious and nutritious dish that is perfect for a light lunch or dinner. It's easy to make, yet packed with flavor and texture, making it a great addition to your meal rotation.