This is a cold Chinese appetizer salad: thinly sliced cucumber and rehydrated black fungus tossed in a sharp, garlicky dressing of soy sauce, rice vinegar, and sesame oil. It takes 20 minutes start to finish and requires no cooking. The contrast between the snappy cucumber and the chewy, slightly slippery fungus is the whole point โ and it works.
What makes this version work
Two things matter here. First, the black fungus needs a full 15 minutes in warm water โ rushed rehydration leaves it rubbery in the wrong way, and it wonโt absorb the dressing properly. Drain it thoroughly and press out excess water before slicing; a wet fungus dilutes the dressing immediately. Second, dissolving the sugar completely into the vinegar before combining everything means the dressing coats evenly rather than pooling sweet at the bottom. Sesame oil is added with the other dressing ingredients here, which is correct โ itโs assertive enough to cling to both the cucumber and the fungus without needing a separate drizzle step.
Troubleshooting
- Cucumber releases too much water and the dressing turns watery: Salt the cucumber slices lightly and let them sit in a colander for 5 minutes, then pat dry before adding to the bowl. This draws out excess moisture before the dressing goes on.
- Black fungus pieces are too large and chewy: After rehydrating, cut out any tough, knotted stem ends before slicing. Slice thinner than you think necessary โ about 3โ4mm strips hold the dressing better and are easier to eat.
- Dressing tastes flat: Taste before tossing. Rice vinegar brands vary significantly in acidity. If it tastes dull, add a few more drops of vinegar rather than more soy sauce, which will make it saltier without brightening it.
- Garlic is too sharp or harsh: Raw minced garlic straight into the dressing can be aggressive. Letting the minced garlic sit in the rice vinegar for 2 minutes before adding the other dressing ingredients mellows the bite without losing the flavor.
- Sesame seeds fall to the bottom: Add the sesame seeds right before serving rather than before the marinating rest. They stay on the surface and give you actual crunch instead of going soft in the dressing.
Storage and make-ahead
Store leftovers in an airtight container in the fridge for up to 2 days โ the black fungus holds up well, but the cucumber will soften noticeably after the first day. If you want to get ahead, rehydrate and slice the black fungus and mix the dressing separately; both keep refrigerated for up to 2 days. Slice the cucumber fresh when youโre ready to serve. Dress it at the table โ a pre-dressed salad goes limp fast, and the 10-minute marinating time in the recipe is the maximum you want before serving, not a head start on tomorrowโs lunch.
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 rice vinegar
- 1 tablespoon soy sauce preferably low sodium
- 1 tablespoon sesame oil
- 1 teaspoon sugar or to taste
- 1 tablespoon 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.
Notes
Nutrition
Common questions
Where do I find dried black fungus?
Most Asian grocery stores carry it in the dried mushroom aisle, usually labeled black fungus, wood ear, or cloud ear mushrooms. Itโs also widely available online and keeps in a sealed bag in your pantry for months.
Can I use a regular cucumber instead of organic?
Yes. Any cucumber works โ English cucumbers have fewer seeds and thinner skin so they donโt need peeling, which saves a step. Standard field cucumbers are fine if you peel them and scoop out the seedy core, which is watery.
Is this dish actually gluten-free?
Not with standard soy sauce, which contains wheat. Swap in tamari or a certified gluten-free soy sauce and it is โ the flavor difference is minimal in this recipe.
How much does dried black fungus expand when rehydrated?
Quite a lot โ roughly three to four times its dry volume. One cup of dried fungus will give you close to the right amount after soaking, so measure dry before soaking rather than after.
Can I skip the marinating step if Iโm short on time?
You can serve it immediately, but the garlic will taste sharper and the dressing wonโt have penetrated the fungus yet. Even 5 minutes of resting makes a real difference to how the flavors come together.