Wood Ear and Coriander Salad

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

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This vibrant wood ear and coriander salad is a refreshing vegan dish that celebrates texture and bold, savoury flavours. Known for their unique crunch, wood ear mushrooms act as the perfect vehicle for a zingy dressing of toasted sesame oil, garlic, and rice vinegar. The addition of dried goji berries provides a subtle sweetness and a pop of colour, while fresh chillies and a generous handful of coriander bring a bright, herbaceous finish. It is an excellent choice for those seeking a light yet satisfying side dish that offers something a bit different from the standard green salad.

Naturally healthy and plant-based, this salad is best prepared in advance, allowing the mushrooms to fully absorb the aromatic dressing. It pairs beautifully with steamed rice or as part of a larger spread of Asian-inspired dishes. Because it maintains its structural integrity and crunch even after marinating, it is a fantastic option for meal prep or a healthy lunch. Serve it chilled or at room temperature to enjoy the complex balance of heat, acidity, and earthiness.

Ingredients for Wood Ear and Coriander Salad

60g dried wood ear mushrooms (about 300g )
1 tablespoon dried goji berries
4 gousses d'ail, finement hachées
45ml d'huile de sésame grillé
45ml (or more) unseasoned rice vinegar
3/4 cuillères à café de sel kasher, plus si besoin
2 red finger or Fresno chillies, thinly sliced, seeds removed if desired
1 cup (packed) coarsely chopped coriander

How to make Wood Ear and Coriander Salad

Place mushrooms in a large bowl and pour in boiling water to cover. Let soak, adding more hot water if needed, until floppy but still sturdy, about 1 1/2 hours.

Meanwhile, place goji berries in a small bowl and pour in cold water to cover. Let soak until just softened, about 30 minutes, then drain.

Drain mushrooms, wrap in a clean dish towel, and squeeze out any excess liquid. Remove any woody parts from mushrooms and tear into smaller pieces if large. Wipe out bowl and place mushrooms back into bowl. Add goji berries and toss to combine.

Whisk garlic, oil, vinegar, and 3/4 teaspoons salt in a small bowl. Drizzle dressing over mushroom mixture and toss to coat. Let sit 10 minutes, then toss again. Taste and season with more salt and/or vinegar if needed. Let sit at room temperature at least 1 hour and up to 6 hours (cover and chill if holding longer than 1 hour).

Just before serving, add chillies and coriander and toss to combine.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.