Salads
This black fungus and cucumber salad recipe transforms humble ingredients into a dish that balances earthy umami with crisp, refreshing crunch—perfect for any season. The secret lies in properly soaking and slicing the black fungus to achieve that signature chewy texture, while the cucumber adds a clean, cooling contrast.
What makes this salad truly special is how the dressing—typically a light soy-vinegar blend—enhances the natural flavors without overpowering them.
The preparation process is straightforward yet rewarding: soak the black fungus for at least 30 minutes to soften it, then slice it thinly for even texture.
Pair it with crisp cucumber ribbons and a dressing that can be customized with chili oil for heat, sesame seeds for nuttiness, or a splash of citrus for brightness. This dish isn’t just a salad—it’s a harmonious blend of textures and flavors that elevates simple ingredients into something extraordinary.
By the time you assemble everything, you’ll have a salad that’s both visually striking and deeply satisfying—crisp, chewy, and packed with umami depth. The black fungus absorbs the dressing beautifully, while the cucumber keeps the bite fresh and light.
It’s the kind of dish that works as a standalone meal or a vibrant side, proving that even the most traditional recipes can feel modern and exciting.
Whether you’re serving this at a gathering or enjoying it as a light lunch, the versatility of this salad makes it a go-to. The key is balancing the flavors and textures just right, ensuring every bite delivers that perfect contrast. Let’s get started on creating this refreshing, umami-rich masterpiece.
Ingredients for black fungus and cucumber salad
Earthy black fungus meets crisp cucumber in this umami-rich salad—just 13 ingredients for bold flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Black Fungus (Wood Ear Mushrooms) 🍄 | 1 oz | Soaked 30+ minutes, sliced thin |
| Persian Cucumber 🥒 | 2 whole | Julienned into ribbons |
| Light Soy Sauce 🍶 | 2 tbsp | Vegan, gluten-free preferred |
| Rice Vinegar 🍶 | 1 ½ tbsp | Seasoned or unseasoned |
| Sesame Oil 🫒 | 1 tbsp | Toasted for aroma |
| Toasted Sesame Seeds 🌾 | 1 tsp | For garnish |
| Fresh Ginger 🧄 | 1 tsp | Finely grated, fresh preferred |
| Garlic Cloves 🧄 | 2 cloves | Minced, fresh preferred |
| Chili Oil 🌶️ | 1 tsp | Optional for heat |
| Maple Syrup 🍯 | ½ tbsp | For subtle sweetness |
| Vegetable Oil 🫒 | 1 tbsp | For cucumber prep |
| Sea Salt 🧂 | ½ tsp | Fine grain preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The black fungus is the star here. Dried wood ear mushrooms from an Asian market (like H Mart or 99 Ranch) have the best texture—look for packages labeled 'vegan' to ensure no animal additives. Soaking is non-negotiable: 30 minutes minimum in warm water, then slice into paper-thin strips for that signature chewy bite. Persian cucumbers are ideal for their crispness, but regular cucumbers work too—just peel and julienne. For extra depth, toast your sesame seeds in a dry pan until golden (about 2 minutes)—the aroma transforms everything.
No light soy sauce? Tamari or coconut aminos work perfectly. Short on sesame oil? Toasted sesame paste mixed with water mimics it. Ginger and garlic can be swapped for 1 tsp ginger powder and 1 tsp garlic powder, though fresh is always better. The chili oil is optional but recommended—Lao Gan Ma from Asian markets adds perfect heat. For sweetness, agave or date syrup can replace maple syrup. Pro tip: Taste the dressing before tossing—adjust salt, vinegar, or sweetener until it balances perfectly with the umami.
Prep ahead for maximum flavor: Soak the fungus and slice the cucumber up to 8 hours ahead, storing separately in airtight containers. The dressing keeps for 1 week in the fridge, though it's best fresh. For serving, toss the fungus and cucumber just before eating to maintain crispness. This salad holds up beautifully for 2 days in the fridge—make extra for lunches. The black fungus absorbs dressing quickly, so assemble right before serving to keep it vibrant.
Why You'll Love This Recipe
- Five-Minute Soak: I swear by the dried black fungus—just a quick soak in warm water, and it’s ready to go. No chopping, no fuss, and honestly? That texture—chewy yet delicate—is worth the wait.
- Umami-Packed Crunch: The combo of rehydrated black fungus and crisp Persian cucumber? It’s like a party in your mouth. Light soy and sesame oil give it that savory depth, while rice vinegar keeps it bright and refreshing.
- Lunchbox Legend: Between us, this salad holds up perfectly for work lunches. Pack it the night before, and it’s still crisp, flavorful, and way better than sad office salads. My coworkers ask for it all the time.
- Budget Brightener: Black fungus is a steal—dried, it lasts forever, and a little goes a long way. Add cucumbers, and you’ve got a salad that’s light, filling, and costs next to nothing. My wallet thanks me every time.
Step-by-step instructions for black fungus and cucumber salad
This salad balances earthy umami with crisp, refreshing cucumber—simple steps for perfect texture and flavor.
Prepare the Black Fungus
Place the 1 oz dried black fungus (wood ear mushrooms) in a bowl and cover with hot water. Let it soak for at least 30 minutes until fully rehydrated and pliable. Drain and gently squeeze out excess water—this prevents a soggy salad later.
Use a sharp knife to slice the rehydrated fungus into thin strips, about ¼-inch wide. The texture should be tender but still hold its shape. Set aside in a separate bowl for now—we'll add it last to preserve its delicate structure.
Create the Dressing
In a small bowl, whisk together the 2 tbsp light soy sauce, 1.5 tbsp rice vinegar, 1 tbsp sesame oil, 0.5 tbsp maple syrup, 1 tsp minced garlic, and 1 tsp freshly grated ginger. The mixture should smell vibrant and slightly sweet with a hint of garlic sharpness.
Add 0.5 tsp sea salt and 0.25 tsp black pepper to balance the flavors. Taste and adjust—you want a harmonious blend of savory, tangy, and slightly sweet. This dressing is the heart of the dish, so don't rush the seasoning.
Prep the Cucumber
Cut the 2 whole Persian cucumbers in half lengthwise, then use a peeler or mandoline to slice into thin ribbons, about ⅛-inch wide. The goal is to create delicate, translucent strands that won't overpower the black fungus.
Transfer the cucumber ribbons to a large mixing bowl. Add the 1 tbsp vegetable oil and toss gently to coat lightly. This prevents the cucumbers from wilting while keeping them crisp. Let them sit for 5 minutes to absorb the oil before adding other ingredients.
Combine and Toss
Pour the dressing over the cucumber ribbons and toss gently with your hands or a large spoon. The salad should be evenly coated but still retain its individual textures. Here's the thing—don't overmix, or the cucumbers will soften too quickly.
Add the 1 tsp chili oil (if using) and toss again. The chili oil adds a subtle heat that complements the earthy fungus. Sprinkle with 1 tsp toasted sesame seeds and toss one final time. The seeds add crunch and visual contrast to the delicate salad.
Add Black Fungus and Serve
Just before serving, gently fold in the sliced black fungus. The key is to handle it carefully—toss only enough to distribute it evenly without breaking the strips. Serve immediately while the cucumbers are still crisp and the flavors are vibrant.
This salad is best enjoyed fresh, so don't let it sit too long before serving. The contrast between the chewy black fungus and the cool, crisp cucumber creates a perfect balance of textures and flavors that will impress even the most discerning palates.
Pro Tips For Making Black Fungus And Cucumber Salad
- SOAK FUNGUS TWICE: I learned this the hard way—dried black fungus expands unevenly if you don’t soak it properly. First soak in warm water for 30 minutes, then drain and rinse under cold water. The second soak breaks down the tougher fibers, making it tender without turning mushy.
- SLICE CUCUMBER THINLY: Persian cucumbers are juicy, and thick slices will waterlog your salad. Use a sharp knife and cut them paper-thin—about 1/8-inch—so they absorb the dressing instead of drowning it. (Yes, even if you’re impatient like me.)
- DRESS IT LAST MINUTE: The dressing is the star, but it turns the fungus soggy if mixed too early. Toss the cucumbers and fungus together dry, then add the soy, vinegar, and sesame oil right before serving. Your salad will stay crisp, not limp.
- USE TOASTED SESAME OIL: Store-bought sesame oil loses its nutty punch when heated. Warm 1 teaspoon in a dry pan for 10 seconds until fragrant, then let cool before drizzling. The aroma jumps out of the bottle—your taste buds will notice.
Regional styles of these flavors
Chinese Yuan Ye Style
In Cantonese cuisine, this salad is often served as a yuan ye (cold dish) to balance spicy hotpot meals. The traditional version skips chili oil and instead uses 1 tsp fermented black beans for a deep, funky umami punch.
I like to add 1 tbsp finely chopped scallions and a pinch of white pepper—this creates a more complex flavor profile that pairs beautifully with steamed dim sum.
The black fungus is typically sliced slightly thicker (⅛-inch) to handle the extra moisture from the fermented beans. 🍜
Japanese Sunomono Twist
For a lighter take, Japanese sunomono style transforms this into a refreshing summer dish. Replace soy sauce with 1 tbsp mirin and 1 tbsp rice vinegar, then add 1 tsp grated daikon radish for extra crunch.
Thinly sliced red shiso leaves (about ¼ cup) add a floral note that complements the cucumber beautifully. Serve chilled in a hollowed-out cucumber half for an elegant presentation. The key is using very thin cucumber slices—almost translucent—to maintain that signature sunomono crispness. 🌸
Korean Banchan Adaptation
In Korean homes, this salad often appears as a banchan (side dish) alongside grilled meats. The Korean version incorporates 1 tbsp gochujang (Korean chili paste) into the dressing for a sweet-spicy kick, along with 1 tsp toasted sesame seeds and 1 tbsp chopped cilantro.
For extra texture, add ½ cup shredded napa cabbage to the cucumber mix. The black fungus is typically blanched for 30 seconds before slicing to enhance its chewiness—a technique I picked up from Korean market vendors. This version holds up well when served warm or at room temperature. 🌶️
Modern Fusion Approach
For a contemporary twist, I’ve experimented with adding 1 tbsp lime zest and 1 tbsp lime juice to the dressing, along with ½ tsp fish sauce (for vegans, use vegan fish sauce). This tropical-inspired version works beautifully with avocado slices and pomegranate seeds for color and texture.
The lime brightens the earthy fungus while the fish sauce adds depth. Garnish with toasted coconut flakes for a fusion that feels both familiar and exciting. Perfect for summer gatherings or as a vibrant appetizer. 🌴
Thai-Inspired Heat
Thai cuisine brings bold flavors to this salad through nam prik pao (Thai chili jam) instead of chili oil. Mix 1 tsp nam prik pao with the dressing and add 1 tbsp lime juice and 1 tsp palm sugar.
The result is a sweet, spicy, and tangy profile that contrasts perfectly with the cucumber’s coolness. For extra authenticity, toss in 1 tbsp chopped Thai basil and 1 tsp crushed peanuts before serving. This version is a crowd-pleaser at Thai-inspired potlucks. 🌶️✨
Vegan BBQ Fusion
For a smoky, tangy twist, blend 1 tbsp vegan BBQ sauce (like Annie’s) into the dressing along with 1 tsp smoked paprika and ½ tsp liquid smoke. Add ½ cup shredded purple cabbage and 2 tbsp chopped red onion for extra depth.
The BBQ sauce caramelizes slightly when tossed with the warm black fungus, creating a surprisingly rich flavor. Top with crumbled vegan bacon bits for a smoky crunch that elevates this salad to next-level comfort food. 🔥
Nutrition facts
Frequently asked questions
Can I substitute regular cucumbers for Persian cucumbers?
Yes, you can! Regular cucumbers work perfectly, but you'll need to peel them first to remove the tougher skin. For best results, choose firm cucumbers with minimal seeds and slice them into thin ribbons (about ⅛-inch) using a mandoline or sharp knife. Persian cucumbers are preferred for their crispness and lack of seeds, but regular cucumbers still deliver great texture when properly prepared.
How long should I soak the black fungus for maximum texture?
Soak the dried black fungus for at least 30 minutes in warm water, but no longer than 1 hour. Over-soaking can make it too soft and mushy. For optimal chewiness, drain and gently squeeze out excess water before slicing. If you're short on time, a 15-minute soak in hot water can work in a pinch, though the texture will be slightly firmer.
Can I make this salad ahead of time?
Prep the black fungus and cucumber up to 8 hours ahead, storing them separately in airtight containers. The dressing keeps for 1 week in the fridge. Just toss everything together right before serving to maintain crispness. The black fungus absorbs dressing quickly, so assembling ahead will make it soggy—always add it last when ready to eat.
What if I don't have sesame oil?
No problem! You can substitute with 1 tbsp neutral oil (like vegetable or avocado oil) plus ½ tsp toasted sesame paste for aroma. For a different flavor profile, try 1 tsp olive oil with an extra pinch of salt. The key is maintaining the dressing's balance of savory, tangy, and slightly sweet notes—adjust other ingredients to compensate for the oil change.
How can I make this salad spicier?
For extra heat, increase the chili oil to 1.5-2 tsp or add ½ tsp red pepper flakes directly to the dressing. For a smoky-spicy kick, blend ½ tsp gochugaru (Korean chili flakes) into the dressing. Always taste as you go—start with less and adjust gradually to avoid overwhelming the delicate cucumber and fungus flavors.