Snack · 20 min · chinese

Cold Black Fungus Salad

If you like dried black fungus, you’ll love this Chinese snack — 20 minutes from craving to table. Each serving lands at 70 calories with 1g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 oz Dried black fungus
• 1 Cucumber
• 3 cloves Garlic
• 2 tbsp Black vinegar
• 1 tbsp Chili oil
• 1 tbsp Light soy sauce
• 1 tsp Sugar
• 1 tsp Sesame oil
• 0.25 cup Cilantro

Steps

1. Soak the fungus in cold water 1 hour until it quadruples in size. Rinse well — grit hides in the folds.
2. Blanch 2 minutes until crisp-tender, then chill in ice water. Cold and crunchy is the whole point.
3. Smash the cucumber with the side of a knife and tear into chunks; the rough edges grab the dressing.
4. Whisk the vinegar, soy, chili oil, garlic, sugar, and sesame oil; toss with the fungus and cucumber.
5. Chill 15 minutes, top with cilantro, and serve cold. Crunchy, sour, spicy — the salad that wakes up a whole meal.

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