Salads
This black fungus and cucumber salad delivers a perfect balance of earthy umami and refreshing crunch—ideal for vegan meals or light summer dining.
The secret lies in properly preparing the black fungus (soaking and cleaning it thoroughly) to achieve that signature chewy texture, then pairing it with crisp cucumber slices and a bright vinegar dressing. Every bite offers a satisfying contrast between the tender fungus and the cool, crisp vegetables.
What sets this salad apart is the flavor harmony: the deep, savory notes of black fungus complement the fresh cucumber, while the tangy vinegar dressing ties everything together.
No special equipment is needed—just a bowl, knife, and 20 minutes of prep time. The dressing is simple yet transformative, enhancing the natural flavors without overpowering them.
By the time you assemble this dish, you’ll have a visually stunning salad with layers of texture and flavor—crisp, chewy, and tangy all in one. The black fungus adds a satisfying bite, while the cucumber provides refreshing crunch.
It’s perfect as a standalone meal or a side dish for grilled proteins.
This recipe is designed to be both approachable and impressive, making it great for weeknight dinners or special occasions. The preparation is straightforward, but the result feels gourmet. Let’s get started!
Ingredients for black fungus and cucumber salad
Fresh umami meets crisp crunch in this vibrant vegan salad—just 13 ingredients for a restaurant-worthy dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Black Fungus (Wood Ear Mushroom) 🍄 | 4 oz | Soaked in warm water for 30 mins |
| English Cucumber 🥒 | 1 ½ lb | Seedless, peeled if preferred |
| Rice Vinegar 🍶 | ½ cup | Seasoned preferred for flavor |
| Sesame Oil 🫒 | 1 tbsp | Toasted for aroma |
| Soy Sauce 🍶 | 2 tbsp | Low-sodium preferred |
| Toasted Sesame Seeds 🌾 | 1 tbsp | Lightly toasted in dry pan |
| Fresh Ginger 🧅 | 1 tbsp | Finely grated |
| Garlic Cloves 🧄 | 3 cloves | Minced finely |
| Maple Syrup 🍁 | 1 tbsp | For subtle sweetness |
| Vegetable Oil 🫒 | 1 tbsp | For tossing |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
| Red Chili Flakes 🌶️ | ¼ tsp | Optional for heat |
The black fungus is the star, so don’t skip the soaking—it transforms from tough to tender. Look for dried wood ear mushrooms at Asian markets or specialty grocery stores like Whole Foods. If you can’t find them, shiitake mushrooms work as a substitute, though texture will differ. For the cucumber, English cucumbers stay crispest—avoid seedless varieties if possible, as they tend to be softer. Rinse the fungus thoroughly after soaking to remove any grit, then tear into bite-sized pieces by hand for that signature chewy texture.
No rice vinegar? Apple cider vinegar works in a pinch, though the flavor profile shifts slightly. The sesame oil is non-negotiable—it adds that nutty depth. If you’re avoiding gluten, ensure your soy sauce is tamari. For extra crunch, toasted peanuts or crushed pistachios can replace sesame seeds. The ginger and garlic can be pre-minced to save time, but fresh is always better. And if you’re sensitive to heat, skip the chili flakes entirely—the dressing still packs plenty of flavor without them.
Store the dressing separately in an airtight container for up to 5 days in the fridge. The fungus and cucumber keep best when stored in separate containers—wrap the fungus in a damp paper towel to maintain moisture for 3 days. Toss the salad just before serving to preserve that satisfying crunch. For meal prep, assemble everything except the dressing, then combine when ready to eat. This salad reheats poorly, so it’s best served fresh.
Why You'll Love This Recipe
- Fewer Ingredients, More Impact: I swear by this one—just five things: that chewy black fungus, crisp cucumbers, a splash of rice vinegar, a drizzle of sesame oil, and a pinch of soy sauce. No clutter, no fuss, and somehow it still feels like a full meal.
- Umami Crunch Magic: Honestly, the texture combo is next-level. The black fungus soaks up the dressing and gets this delicate crunch, while the cucumber stays cool and refreshing. That first bite? Like a little flavor explosion in your mouth.
- Lunchbox Superstar: Between us, this salad is my go-to for work lunches or picnics. It keeps well in the fridge for days, stays crisp if you pack it right, and honestly? I’ve brought it to potlucks and had people ask for seconds.
- Budget Meal Stretch: Dried black fungus is a steal—way cheaper than fresh mushrooms—and it stretches a long way. A single packet makes enough for two big servings, and the cucumbers? You can use the rest in sandwiches or snacks. Smart, simple, and saves money.
Step-by-step instructions for black fungus and cucumber salad
This method balances texture and flavor for a refreshing yet umami-rich salad that stays crisp.
👨🍳 Step 1: Prepare the Black Fungus
Place the 4 oz dried black fungus (wood ear mushroom) in a bowl and cover with warm water. Let it soak for 30 minutes until fully rehydrated and pliable. Drain carefully, then place the fungus in a clean bowl and cover with fresh cold water. Soak again for another 30 minutes to remove any bitterness and achieve maximum tenderness.
After soaking, drain thoroughly and transfer the fungus to a cutting board. Gently squeeze out excess water with your hands—this prevents a soggy salad. Using kitchen shears or a sharp knife, trim off any tough stems and cut the fungus into ¼-inch wide strips. Set aside in a bowl.
👨🍳 Step 2: Prepare the Cucumber Base
Peel the 1.5 lb English cucumber if preferred, then slice it lengthwise into quarters. Remove the seeds using a spoon or small knife, then slice the cucumber into ⅛-inch thick half-moons. Transfer to a large mixing bowl and immediately sprinkle with 0.5 tsp salt. Toss gently and let sit for 10 minutes to draw out excess moisture.
After 10 minutes, drain the cucumbers in a colander for 5 minutes to remove the liquid. This step ensures your salad stays crisp rather than watery. Press down gently with a paper towel to absorb any remaining moisture, then return the cucumbers to the mixing bowl.
🥘 Step 3: Make the Dressing
In a small bowl, whisk together the 0.5 cup rice vinegar, 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tbsp finely grated fresh ginger, 3 cloves minced garlic cloves, 0.5 tsp salt, 0.25 tsp black pepper, and 0.25 tsp red chili flakes. Taste and adjust seasoning—you want a balance of tangy, sweet, and umami with a subtle heat.
Slowly drizzle in the 1 tbsp toasted sesame oil while whisking continuously. The oil should emulsify into the vinegar mixture, creating a silky dressing. If the dressing separates, whisk vigorously for 30 seconds to recombine. Set aside while you finish preparing the salad components.
🥘 Step 4: Assemble and Toss
Add the prepared cucumber and black fungus to the mixing bowl. Pour the dressing over the vegetables and toss gently but thoroughly to ensure even coating. Let the salad marinate for 10 minutes at room temperature—this allows the flavors to meld and the cucumbers to absorb the dressing.
Just before serving, drizzle with 1 tbsp vegetable oil and sprinkle with 1 tbsp toasted sesame seeds. Toss one final time to distribute the seeds evenly. The salad should have a vibrant, glossy appearance with contrasting textures—crisp cucumbers, chewy black fungus, and delicate sesame seeds.
Pro Tips For Making Black Fungus And Cucumber Salad
- SOAK FUNGUS OVERNIGHT: DESCRIPTION: I used to toss dried black fungus into hot water for 30 minutes, thinking it’d soften fast—wrong. The texture stays chewy. Soak it in warm (not boiling) water for 6-8 hours or overnight instead. It absorbs flavor better and turns tender without falling apart. (Yes, even if you’re impatient like me, this is the thing that matters most.)
- SLICE CUCUMBER THINLY: DESCRIPTION: Thick cucumber chunks make this salad look like a sad, watery mess. Use a sharp knife or mandoline to slice them paper-thin—about 1-2mm. Pat them dry with a towel first, or they’ll turn into soup. The result? Crunchy, elegant bites that hold up to the dressing.
- DRESSING LAST MINUTE: DESCRIPTION: Mixing rice vinegar, sesame oil, and soy sauce too early turns the salad soggy. Wait until right before serving to toss everything together. If you’re worried about prep, store the dressing separately and combine just before eating. Trust me, your salad will thank you.
- CHILL THE FUNGUS: DESCRIPTION: After soaking and draining, give the black fungus a quick rinse under cold water and spread it on a plate to cool for 10 minutes. Warm fungus releases starch and makes the salad gummy. Cold fungus keeps it crisp and lets the flavors shine. (This isn’t the prettiest method, but it’s the tastiest.)
Make-ahead tips for black fungus and cucumber salad
Prep Ahead Components
Start by prepping the black fungus and cucumber separately for maximum freshness. Soak the 4 oz dried black fungus in warm water for 30 minutes the night before, then transfer to fresh cold water for another 30 minutes.
Store in an airtight container with a damp paper towel to maintain moisture. For the cucumber, slice and salt it up to 4 hours ahead, then drain and pat dry before assembling. This removes excess moisture and keeps the texture crisp. ✨
Dressing Prep
Make the dressing 1 day in advance and store it in an airtight container in the fridge. The flavors meld beautifully overnight, and the vinegar's acidity softens slightly, creating a smoother texture.
Whisk in the 1 tbsp toasted sesame oil just before using to preserve its aroma. If the dressing separates, give it a quick whisk before pouring over the salad.
Assemble Just Before Serving
Combine the dressing with the prepped cucumber and black fungus only 10 minutes before serving. This prevents the cucumbers from becoming soggy and ensures the black fungus retains its satisfying chew.
Toss gently to avoid bruising the delicate textures. For extra crunch, toast the 1 tbsp sesame seeds fresh in a dry pan just before sprinkling on top.
Storage Tips
Store the salad components separately in airtight containers for up to 3 days. Keep the black fungus wrapped in a damp paper towel to prevent drying out. The cucumber will stay fresh longer if you remove the seeds and pat it dry thoroughly.
Refrigerate the dressing separately to maintain its tangy brightness. When ready to serve, toss everything together and let it sit for 5 minutes to let the flavors meld.
Freezing Considerations
This salad doesn’t freeze well due to the texture changes in cucumber and black fungus. However, you can freeze the dressing separately for up to 3 months. Thaw overnight in the fridge and whisk before using.
For the black fungus, blanch it in boiling water for 30 seconds before freezing in a single layer on a tray, then transfer to a freezer bag. Thaw in cold water before using to preserve texture.
Meal Prep Timeline
Here’s my foolproof schedule: Night before, soak the black fungus and make the dressing. Morning of, slice and salt the cucumber, then drain and store. 30 minutes before serving, toss everything together and garnish.
This keeps the salad fresh, crisp, and full of flavor without any last-minute stress. Perfect for busy weeknights or meal prep Sundays! 💪
Nutrition facts
Frequently asked questions
Can I substitute fresh mushrooms for black fungus?
While you can use shiitake or oyster mushrooms as a substitute, the texture won't be identical. Black fungus has a unique chewy quality that fresh mushrooms lack. If you must substitute, try rehydrating dried shiitake mushrooms and slicing them thinly—they'll provide a closer texture match. For best results, stick with black fungus for that signature umami crunch.
How do I know when the black fungus is properly soaked?
The fungus is ready when it becomes soft and pliable, with no hard spots remaining. After 30 minutes in warm water, it should easily bend without snapping. If it still feels tough, give it another 10-15 minutes in fresh cold water. Never skip the second soak—it removes bitterness and ensures maximum tenderness. Test by pinching a piece between your fingers.
Why does my salad turn watery after mixing?
This happens when cucumbers aren't properly drained before tossing. Always salt the cucumbers 10 minutes before draining, then press them dry with a paper towel. If your salad still seems watery, add 1 extra tablespoon of toasted sesame seeds—they absorb excess moisture while adding crunch. Serve immediately after tossing for best texture.
Can I make this salad spicier?
For extra heat, add ½ teaspoon of gochujang (Korean chili paste) or 1 teaspoon of sriracha to the dressing. You can also sprinkle ½ teaspoon of crushed red pepper flakes directly on top before serving. Start with small amounts—this salad already has bold flavors, and you can always add more.
What's the best way to store leftovers?
Store components separately in airtight containers for up to 3 days. Keep the black fungus wrapped in a damp paper towel to prevent drying, and store the cucumber with a dry paper towel to absorb moisture. The dressing keeps separately for 5 days. When ready to eat, toss everything together and let it sit for 5 minutes to revive the flavors. Never store the fully assembled salad overnight.