Skip to main content

Wood ear and cilantro salad: fresh, vibrant flavours to enjoy

This vibrant vegan wood ear and cilantro salad is a refreshing dish that brings together the unique texture of soaked wood ear mushrooms with the bright notes of fresh coriander and the gentle heat of red finger chiles. The earthy flavour of the mushrooms pairs beautifully with the tangy unseasoned rice vinegar and the rich aroma of toasted sesame oil, creating a salad that's not only pleasing to the palate but also visually appealing.

Perfect as a light lunch or a side dish for a family gathering, this salad is quick to prepare and packed with nutrients. The addition of goji berries adds a hint of sweetness, while the garlic and spices enhance its depth. With its abundance of flavours and textures, this dish is a delightful way to incorporate more plant-based ingredients into your meals.

Poursuivre la lecture ci-dessous

Ingredients for Wood ear and cilantro salad

  • 56 g dried wood ear mushrooms, soaked

  • 15 ml dried goji berries

  • 4 garlic cloves, finely chopped

  • 45 ml toasted sesame oil

  • 45 ml unseasoned rice vinegar (or more)

  • 5 g kosher salt, plus more

  • 2 red finger chiles, thinly sliced, deseeded if desired

  • 30 g coarsely chopped coriander

How to make Wood ear and cilantro salad

  1. Place the mushrooms in a large bowl and pour in boiling water to cover them. Let them soak, adding more hot water if needed, until they are floppy but still sturdy, about 1½ hours.

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

  3. Drain the mushrooms, wrap them in a clean dish towel, and squeeze out any excess liquid. Remove any woody parts from the mushrooms and tear them into smaller pieces if they are large.

  4. Wipe out the bowl and return the mushrooms to it. Add the goji berries and toss to combine.

  5. In a small bowl, whisk together the garlic, oil, vinegar, and ¾ teaspoon of salt. Drizzle the dressing over the mushroom mixture and toss to coat. Let it sit for 10 minutes, then toss again.

  6. Taste and adjust the seasoning with more salt and/or vinegar if needed. Allow the mixture to sit at room temperature for at least 1 hour and up to 6 hours (cover and chill if holding for longer than 1 hour).

  7. Just before serving, add the chiles and cilantro, and toss to combine.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Poursuivre la lecture ci-dessous

Historique de l'article

Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.

  • 17 Jul 2025 | Publié à l'origine

    Auteur: :

    UK recipe editors

    Examiné par des pairs

    UK recipe editors
Vérification de l'éligibilité à la grippe

Demandez, partagez, connectez-vous.

Parcourez les discussions, posez des questions et partagez vos expériences sur des centaines de sujets liés à la santé.

vérificateur de symptômes

Vous ne vous sentez pas bien ?

Évaluez gratuitement vos symptômes en ligne