The Chinese Pickled Cucumber and Black Fungus Salad is a dish deeply rooted in Chinese culinary traditions while offering a contemporary twist that appeals to modern palates. This dish is a perfect representation of how simple, natural ingredients can come together to create something both refreshing and flavor-packed. Combining the crisp, hydrating essence of cucumbers with the earthy, chewy texture of black fungus, this salad strikes an enticing balance between textures and flavors, making it a quintessential cold appetizer in Chinese cuisine.
In Chinese culture, cold dishes, or “liangcai” (凉菜), often serve as an opening to a long, elaborate meal. These dishes are designed to awaken the palate with light, tangy, and umami flavors, preparing diners for more robust courses that follow. The ingredients used in these cold dishes are carefully chosen not only for their unique textures and tastes but also for the balance they bring to the body’s yin and yang—a fundamental principle in Chinese food culture. Cucumbers, for instance, are considered a “cooling” ingredient, making them ideal for summer or for restoring balance after consuming spicy or heavy foods.
The black fungus, also known as cloud ear or tree ear mushrooms, is a prized ingredient in Chinese cooking. Celebrated not only for its distinctive texture that provides an enjoyable “bite” but also for its nutritional benefits, black fungus is believed to promote good circulation and support overall health. Its neutral flavor allows it to work as a perfect canvas, absorbing the bold, harmonious dressing of soy sauce, rice vinegar, sesame oil, garlic, and just a touch of sugar in this recipe. Together, these bold yet complementary flavors reflect the hallmarks of Chinese cuisine—a mastery of balancing savory, tangy, and aromatic elements.
This dish offers more than just a delightful eating experience—it also honors the importance of fresh, seasonal produce. The cucumbers provide natural hydration and a refreshing crunch, while the toasted sesame seeds and finely sliced spring onions elevate the salad with nutty and aromatic dimensions. The dish’s versatility is another aspect to celebrate. While the salad is often enjoyed as a standalone cold appetizer, it pairs beautifully with other Chinese classics like dumplings or noodles. It also aligns seamlessly with plant-based and gluten-free diets, making it accessible to a broad audience.
The creative inclusion of red chili as an optional ingredient introduces an element of modern personalization, allowing diners to tweak the heat to their liking without straying from the dish’s grounding flavors. The recipe’s marination step—allowing the dressed cucumbers and fungus to sit for 10 minutes—ensures that the flavors meld together harmoniously, deepening the complexity of the taste with minimal effort.
At its heart, the Chinese Pickled Cucumber and Black Fungus Salad is about celebrating contrasts: crunchy and soft, light and earthy, tangy and savory. It’s a dish born from traditional sensibilities yet perfectly suited for a contemporary table—a culinary gem that exemplifies how time-honored techniques can evolve to suit today’s tastes while staying true to their roots. Whether as a refreshing start to a family-style meal or a stand-alone light snack, this salad carries with it the essence of Chinese gastronomy: bold, balanced, and beautifully crafted.
Chinese Pickled Cucumber and Black Fungus Salad
Ingredients
Ingredients
- 2 cups organic cucumbers thinly sliced
- 1 cup dried black fungus rehydrated and sliced
- 3 cloves garlic finely minced
- 2 tablespoons (affiliate link)rice vinegar
- 1 tablespoon (affiliate link)soy sauce preferably low sodium
- 1 tablespoon (affiliate link)sesame oil
- 1 teaspoon (affiliate link)sugar or to taste
- 1 tablespoon (affiliate link)sesame seeds toasted
- 2 stalks spring onions finely sliced
- 1 small red chili thinly sliced (optional, for heat)
Instructions
- Begin by slicing the organic cucumbers into thin discs and set aside in a large mixing bowl.
- Rehydrate the black fungus by soaking it in warm water for 15 minutes until softened. Drain well and thinly slice, adding it to the cucumbers.
- In a small bowl, combine minced garlic, rice vinegar, soy sauce, sesame oil, and sugar. Stir until the sugar is fully dissolved.
- Pour the dressing over the cucumber and black fungus mixture, tossing gently to ensure even coating.
- Sprinkle the salad with toasted sesame seeds, finely sliced spring onions, and the optional red chili for a kick.
- Allow the salad to marinate in the fridge for at least 10 minutes before serving to enhance the flavors.