Din Tai Fung Cucumber Salad
Discover the vibrant explosion of flavors with our Din Tai Fung Cucumber Salad, a delightful and refreshing dish perfect for any occasion! This simple yet satisfying salad features crisp Persian cucumbers marinated in a tangy sesame dressing that balances sweetness with spice. Each bite transports you to a lively street market, making it an ideal vegetarian appetizer or side dish. Whether you’re hosting a family gathering or enjoying a quiet dinner at home, this salad’s versatility allows for easy adaptations to suit your taste. With its bright colors and crunchy texture, the Din Tai Fung Cucumber Salad is not just a meal; it’s an experience that brings people together.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves about 4 people 1x
- Category: Salad
- Method: No cooking required
- Cuisine: Asian
Ingredients
- 8 Persian cucumbers
- 1½ Tablespoons kosher salt
- 3 Tablespoons rice vinegar
- 2 Tablespoons sugar
- 1½ Tablespoons mirin (or apple cider vinegar + sugar)
- 1½ Tablespoons sesame oil
- 3 cloves garlic
- ½ teaspoon kosher salt
- ½ Tablespoon chili oil (to taste)
- 1 fresno chile pepper (optional)
Instructions
- Slice cucumbers into 1/2-inch rounds and sprinkle with salt. Let sit for 30 minutes to extract moisture.
- Rinse cucumbers under cold water and pat dry with paper towels.
- In a small bowl, whisk together rice vinegar, mirin, sugar, sesame oil, grated garlic, and additional salt.
- Toss cucumbers in the dressing until evenly coated.
- Cover and refrigerate for at least four hours or overnight for best flavor.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 6g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://cookingwitheliana.com/din-tai-fung-cucumber-salad/