Black Fungus and Cucumber Salad Recipe: Umami Crunch With Tangy Zing

This black fungus and cucumber salad delivers a textural symphony—crisp cucumber slices meet the umami-rich, rubbery chew of rehydrated black fungus, all balanced by a tangy dressing.

The key lies in proper preparation: soaking the fungus until plump and tender transforms it from tough to delightfully bouncy, while thin cucumber ribbons add refreshing contrast. What makes this dish special is how simple ingredients create complex flavor—no heavy cream or animal products needed.

The dressing is where the magic happens: a bright, vegan-friendly blend of rice vinegar, sesame oil, and soy sauce cuts through the earthy fungus while enhancing its natural depth. A touch of chili flakes adds subtle heat, while fresh herbs like cilantro or mint introduce freshness.

The result is a salad that's equally satisfying as a light lunch or side dish, with every bite offering a perfect balance of textures and flavors.

What you'll end up with is a visually striking salad—deep black fungus against pale green cucumber—that tastes even better than it looks. The fungus absorbs the dressing beautifully, creating a slightly sticky, flavorful coating that makes each bite irresistible.

This dish proves plant-based eating can be bold, satisfying, and restaurant-quality at home—without any animal products.

Serve immediately for maximum crunch, or let it sit for 15 minutes to allow flavors to meld. Garnish with toasted sesame seeds or crispy shallots for extra dimension. Perfect for vegan meals, Asian-inspired dinners, or anyone craving a refreshing yet umami-packed dish that stands out from typical salads.

Ingredients for black fungus and cucumber salad

Simple ingredients transform into a visually stunning, umami-packed salad with perfect texture contrast.

The black fungus is the star—wood ear mushrooms from Asian markets have the best texture, but dried varieties from Trader Joe's or Whole Foods work well too. Soak them in hot water for 20-30 minutes until pliable, then tear into bite-sized pieces. Persian cucumbers should be firm and bright green—avoid those with soft spots. Costco often carries them in bulk, saving money for larger batches. For extra umami depth, consider adding a splash of vegan fish sauce to the dressing, though it's optional.

No sesame oil? Toasted peanut oil works as a neutral substitute, though the flavor profile shifts slightly. Short on cilantro? Fresh basil or parsley at double the amount keeps the freshness. The dressing can be made 1 day ahead—store it in a sealed jar in the fridge. For a smokier profile, swap half the rice vinegar for mirin or sake. If you prefer less heat, reduce the chili flakes to 1/2 teaspoon or use white pepper instead. The crispy shallots add crunch—make your own by thinly slicing shallots and frying in oil until golden.

Store the fungus and cucumber separately in airtight containers for up to 3 days in the fridge. The dressing keeps for 5 days when refrigerated. For best texture, toss the salad just before serving. If prepping ahead, store components separately and assemble within 30 minutes of serving. Garnishes like sesame seeds and crispy shallots can be added fresh to maintain crunch. This salad reheats poorly—enjoy it fresh for maximum enjoyment.

Step-by-step instructions for black fungus and cucumber salad

This salad delivers a perfect balance of textures and flavors—crisp cucumbers, chewy black fungus, and a tangy dressing.

Place the 2 oz dried black fungus in a heatproof bowl and pour 4 cups hot water over it. Let it soak for 20-30 minutes until fully rehydrated and pliable. You'll notice the mushrooms expand significantly and develop a tender, almost gelatinous texture—this is essential for their signature chewy bite.

Once rehydrated, drain the mushrooms thoroughly and gently squeeze out any excess water. Rinse them under cold water to remove any grit, then pat dry with paper towels. The mushrooms should now resemble delicate, translucent leaves. Set them aside—they'll be the salad's umami-rich backbone.

Using a sharp mandoline or a very sharp knife, slice the 1.5 lb Persian cucumbers into thin ribbons, about 1/8-inch thick. Work carefully to maintain even thickness—this ensures uniform texture in every bite. For extra safety, wrap the cucumber in plastic wrap before slicing to prevent slipping.

Transfer the cucumber ribbons to a large mixing bowl. They should look like delicate, pale green strands. Give them a gentle toss to separate any clinging slices. The cucumbers will form the salad's crisp, refreshing foundation—this is where the salad's refreshing crunch comes from.

In a small bowl, whisk together the 0.33 cup rice vinegar, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp granulated sugar, and 0.5 tsp salt. The sugar helps balance the acidity while the salt enhances all the flavors. Whisk until the sugar and salt completely dissolve—this ensures even flavor distribution throughout the salad.

Next, add the 2 tbsp sesame oil and 1 tsp red chili flakes, whisking again until fully combined. The sesame oil adds nutty depth while the chili flakes provide a subtle heat. Taste the dressing and adjust seasoning if needed—you want it to be tangy but balanced, with just a hint of heat.

Add the rehydrated black fungus and cucumber ribbons to the dressing. Using clean hands or a large spoon, gently fold everything together until evenly coated. Be careful not to overmix—you want to preserve the individual textures while distributing the dressing. The salad should look vibrant with contrasting textures of crisp cucumber and chewy fungus.

Fold in the 0.25 cup chopped fresh cilantro and 0.25 cup chopped fresh mint leaves, reserving a small amount for garnish if desired. The herbs add freshness that cuts through the richness of the fungus and cucumbers. Let the salad sit for 10-15 minutes at room temperature to allow all the flavors to meld together.

Just before serving, sprinkle the salad with 1 tbsp toasted sesame seeds and 2 tbsp crispy shallots. These toppings add contrasting textures—crunchy seeds and crispy shallots against the tender fungus and cucumbers. The toasted sesame seeds also contribute a nutty aroma that complements the overall flavor profile.

Serve immediately while the cucumbers are still crisp and the dressing is vibrant. This salad pairs beautifully with grilled meats, rice dishes, or as a refreshing appetizer. The balance of textures and flavors makes it a standout dish that's both elegant and satisfying.

Pro cooking tips for great black fungus and cucumber salad

Fungus Soaking Secrets

Hot water is key for rehydrating black fungus—always use water just off the boil (200°F) to speed up the process. I soak 2 oz dried fungus in 4 cups hot water for exactly 25 minutes—any longer risks making it mushy.

After draining, give the mushrooms a quick cold water rinse to remove any grit that might have settled during soaking. Pat them very dry with paper towels before using, or they'll release excess moisture into your salad. 💫

Cucumber Slice Precision

For perfect cucumber ribbons, use a mandoline with a 1/8-inch blade—it's safer and more consistent than a knife. Wrap the cucumber in plastic wrap first to prevent slipping, and hold it firmly against the mandoline's anti-slip pad.

If you don't have a mandoline, use a very sharp chef's knife and cut at a 30-degree angle to create paper-thin slices. For extra crunch, toss the sliced cucumbers in 1 tsp ice water for 5 minutes before draining and adding to the salad. This shock treatment preserves their crispness.

Dressing Balance Tricks

The 1 tsp sugar in the dressing isn't just for sweetness—it helps the rice vinegar's acidity mellow out. I always whisk the dressing ingredients in this order: vinegar first, then soy sauce, then lime juice, sugar, and salt.

The sesame oil should be added last and whisked very gently—overmixing creates foam. For a smoother texture, strain the dressing through a fine-mesh sieve after whisking to remove any chili flakes that might be too coarse. 🌶️

Texture Harmony Tips

To maintain the perfect texture contrast, never let the cucumbers sit in the dressing for more than 15 minutes before serving. The fungus will absorb moisture quickly, so I always add it to the dressing last.

For extra crunch, chill the assembled salad in the fridge for 10 minutes before serving—this firms up the cucumbers while letting the flavors meld. If your fungus feels too soft after rehydration, fold it into the salad just before tossing with the dressing to preserve its chewiness.

Garnish Timing Matters

Toast your sesame seeds in a dry skillet over medium heat for exactly 2 minutes—any longer burns them. For crispy shallots, thinly slice 2 shallots and fry in 2 tbsp neutral oil> at 350°F> for 3-4 minutes> until golden.