Wood Ear Mushroom and Cilantro Salad Recipe
You need a bigger bowl and more water than you might think to rehydrate wood ear mushrooms—they nearly triple in size.
Keywords
- asian
- mushroom
- cilantro
- fresno chile
- main
- side
- lunch
- dinner
- dairy free
- gluten free
- vegan
- vegetarian
- easy
- make ahead
- bon appétit
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Cooking tools:
- Mixing bowl
- Chef's knife
- Cutting board
Ingredients
- 2 oz. dried wood ear mushrooms (about 2 cups)
- 1 Tbsp. dried goji berries
- 4 garlic cloves, finely chopped
- 3 Tbsp. toasted sesame oil
- 3 Tbsp. (or more) unseasoned rice vinegar
- ¾ tsp. kosher salt, plus more
- 2 red finger or Fresno chiles, thinly sliced, seeds removed if desired
- 1 cup (packed) coarsely chopped cilantro
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