Chinese Summer Salad with Old Bird Chili Oil
This Chinese Summer Salad is refreshing, addictive and vegan. Try it with Old Bird Chili Oil for maximum flavour.
Prep time 30 mins
1 cup - rehydrated wood ear mushroom (soak dried wood ear mushroom in warm water for 20~40 minutes until fully bloomed)
1 cup - cucumber deseeded and cut on a bias
1 tsp - salt
1/4 cup - red pepper cut into sticks
1/4 cup - red onion cut into thin slices
5 - cherry tomatoes halved
1tbsp - chopped cilantro
2 tsp - sugar
1 tbsp - sesame oil
2 tbsp - soy sauce or tamari
1 tbsp - rice vinegar
1 clove - garlic minced
Old Bird Chili Oil as you please
1. In a medium sized pot, boil 1 liter of water then add the rehydrated wood ear mushroom. Boil for 3~4 mins. Drain and rinse with cold water. Set aside to let the mushroom dry off as much as possible. Remove any thick parts.
2. In a mixing bowl, combine sliced cucumber and 1 tsp of salt. Set aside, the salt will pull out excess moisture from the cucumbers. Leave for 10 mins then pat the cucumber dry with a paper towel.
3. For the dressing, combine all ingredients in a mixing bowl and whisk together. Add all ingredients together and mix well. Set the salad aside in the refrigerator for 10 mins.
4. Scoop salad onto a lipped plate and drizzle on Old Bird Chili Oil to your heart's content.