Wood ear mushroom salad (Chinese) (raw vegan)

We've had this salad for the first time and also a lot of times after that at a lovely Chinese restaurant (where we also held our wedding party). 
It's easy as pie to make at home and it accompanies other Chinese dishes very well. In 2011, we served it at Christmas dinner alongside a crispy roast duck with five spices and fried rice with egg. If you can find dehydrated wood ear mushrooms (the Mu Erh variety are especially good for this), the salad is almost made. Enjoy :)

Last year: Bulgur pilaf with garlic.
Two years ago: Lebkuchen (German gingerbread) and Tarragon and white wine ragout (German).




Ingredients (serves 2-4):

• 25 g dried wood ear mushrooms 
• 150 g cucumber
• 1 garlic clove
• 1-2 tablespoons soy sauce
• 1-2 tablespoons rice vinegar
• a sprinkle of salt and pepper

Re-hydrate the mushrooms according to package instructions:

While you wait, chop the cucumber into slices and then quarters. Chop up the garlic finely. When the mushrooms are ready drain them and toss every ingredient together in a serving bowl. It's done, dig in! :)