Spicy Thai Pickled Greens with Cloud Ear Mushrooms
A quick, fiery Thai side dish combining tangy pickled mustard greens, rehydrated cloud ear mushrooms, and a bold chili-lime dressing. Perfect alongside a larger Thai-inspired meal.
- Prep15 min
- Total15 min
- DifficultyEasy
- Servings4
This recipe, inspired by the vibrant flavors of Thai street food, comes from the kitchen of Speedboat Bar in London. It's a no-cook side that bursts with heat, sourness, and a hint of sweetness, made with rehydrated cloud ear mushrooms and tangy pickled mustard greens.
Perfect for adding a punch of flavor to any meal, this dish is quick to assemble and can be customized to your spice preference. The dressing is intentionally potent, so you can serve it on the side for those who prefer a milder kick.
Ingredients
Converted amounts are rounded.
Method
- Place the dried cloud ear mushrooms in a bowl and cover them with hot water. Let them soak for 20 minutes until they are fully rehydrated.
- While the mushrooms are soaking, use a mortar and pestle to pound the chopped chillies and garlic together with a pinch of salt until a rough paste forms.
- Add the caster sugar, lime juice, and Thai fish sauce to the chili-garlic paste. Stir well and taste the dressing—it should be spicy, sour, and slightly sweet. Adjust if needed.
- In a large bowl, combine the pickled mustard greens, sliced shallot, halved cherry tomatoes, and cucumber slices. Drain the rehydrated mushrooms, roughly tear them into smaller pieces, and add to the bowl.
- Pour half of the dressing over the salad and fold gently until everything is evenly coated. Let the mixture sit for 5 minutes to allow the flavors to meld.
- Arrange the salad on a small plate or platter, garnish with fresh coriander sprigs, and serve the remaining dressing on the side for extra drizzling at the table.
💡 Tips
- If you can't find cloud ear mushrooms, dried wood ear mushrooms or even fresh shiitake can be used instead.
- For a milder dressing, reduce the number of bird's-eye chillies or remove their seeds and membranes.
- This salad is best served within an hour of assembling; the vegetables will release water and become less crisp if left too long.
Inspired by a recipe from Olive Magazine