Din Tai Fung Cucumber Salad
This Din Tai Fung Cucumber Salad is a vibrant, flavorful dish that’s perfect as an appetizer or side. Bursting with freshness, the marinated cucumbers are combined with a zesty dressing made from rice vinegar, sesame oil, and garlic, creating an irresistible blend that will elevate any meal. With its refreshing crunch and the kick of chili oil, this salad is not only quick to prepare but also healthy—making it ideal for gatherings or just a light snack at home. Enjoy this delightful Asian-inspired cucumber salad that’s both satisfying and simple to make!
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 4 as a side dish. 1x
- Category: Salad
- Method: Cold Salad
- Cuisine: Asian
Ingredients
Scale
- 8 Persian cucumbers
- 1½ tablespoons kosher salt
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1½ tablespoons mirin
- 1½ tablespoons sesame oil
- 3 cloves garlic (minced)
- ½ tablespoon chili oil (to taste)
Instructions
- Slice the cucumbers into 1/2-inch thick pieces and place them in a bowl. Sprinkle with kosher salt and let sit for 30 minutes in the refrigerator to draw out moisture.
- Rinse the cucumbers under cold water and pat dry with paper towels.
- In a small bowl, whisk together rice vinegar, mirin, sugar, sesame oil, minced garlic, and remaining salt until well combined.
- Toss the rinsed cucumbers with the dressing and let marinate in the fridge for at least 4 hours (up to 2 days) for enhanced flavor.
- Before serving, adjust seasoning if necessary, drizzle with chili oil, and garnish with additional fresh herbs or chiles.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 6g
- Sodium: 660mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://quickwithemma.com/din-tai-fung-cucumber-salad/