Din Tai Fung Cucumber Salad: A Refreshing Twist You’ll Love
A crisp and refreshing Cucumber Salad inspired by Din Tai Fung
- Prep Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
Scale
- 2 large cucumbers
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 tablespoon chili oil (optional)
Instructions
- Slice the cucumbers in half lengthwise and remove the seeds.
- Cut the cucumbers into bite-sized pieces.
- Sprinkle salt over the cucumbers and let sit for about 10 minutes to draw out excess moisture.
- In a bowl, mix rice vinegar, soy sauce, sesame oil, minced garlic, and chili oil.
- Once the cucumbers have released some water, rinse and drain them.
- Toss the cucumbers with the dressing until well coated.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
- For extra crunch, add some chopped peanuts on top before serving.
- Adjust the spice level by adding more or less chili oil.
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 2 grams
- Sodium: 400 milligrams
- Fat: 5 grams
- Saturated Fat: 0.5 grams
- Unsaturated Fat: 4.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 7 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 0 milligrams
Find it online: https://www.snapspice.com/din-tai-fung-cucumber-salad/