Din Tai Fung Cucumber Salad
Enjoy a tangy and savory Din Tai Fung Cucumber Salad. Easy to make, refreshing, and perfect as a side or appetizer for any meal.
Ingredients
- Cucumbers: – 2 medium-sized English or Persian for better crunch
- Soy Sauce: 2 tablespoons adds savory depth
- Rice Vinegar: 2 tablespoons provides tangy kick
- Garlic: 2 cloves minced (adds bold flavor)
- Sesame Oil: 1 tablespoon for a rich, nutty aroma
- Sesame Seeds: 1 tablespoon toasted (for garnish)
- Chili Flakes: 1/2 teaspoon optional, for a spicy kick
- Sugar: 1 teaspoon optional, to balance the flavors
Instructions
Wash and slice the cucumbers:
- Use English or Persian cucumbers. Cut them into thick, bite-sized rounds or angled slices for a more elegant look.
Salt the cucumbers lightly:
- Sprinkle with a pinch of salt and let them rest for 10–15 minutes. This step helps draw out excess water and enhances the crunch.
Prepare the marinade:
- In a mixing bowl, combine soy sauce, rice vinegar, minced garlic, sesame oil, and sugar (if using). Stir until well mixed.
Pat the cucumbers dry:
- After they’ve rested, gently pat them dry with a paper towel to remove any moisture.
Toss the cucumbers in the marinade:
- Add the cucumber slices to the bowl and mix until they are evenly coated with the dressing.
Chill for full flavor:
- Cover and refrigerate for at least 30 minutes. This allows the cucumbers to absorb all the flavors.
Serve and garnish:
- Just before serving, sprinkle with toasted sesame seeds and chili flakes (if using) for a final touch.
Notes
- Calories: 60
- Total Fat: 4g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 450mg
- Total Carbohydrates: 5g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 1g