Description
Try this easy and refreshing Din Tai Fung Cucumber Salad Recipe for a perfect balance of tangy, sweet, and spicy flavors. A crunchy, light side dish that pairs perfectly with any meal!
Ingredients
Scale
For Salad:
- 2 English Cucumbers: Crisp and fresh, perfect for salads.
- 2 Cloves of Garlic (minced): Adds a robust and aromatic flavor.
- 2 Tablespoons of Low-Sodium Soy Sauce or Tamari: Provides a savory, umami base.
- 1 Tablespoon of Rice Vinegar: Brings a tangy, slightly sweet acidity.
- 1 Teaspoon of Sugar or Agave Syrup: Balances the savory and tangy flavors with sweetness.
- 1 Teaspoon of Toasted Sesame Oil: Adds a nutty, aromatic depth.
- 2 tablespoons of Chili Oil (adjust to taste): This gives a spicy kick and is customizable to your heat preference.
For Garnish:
- Toasted Sesame Seeds: A crunchy, nutty finishing touch.
- Chopped Fresh Chili: For extra spice and vibrant color.
Instructions
Prep the Cucumbers:
- Wash the cucumbers thoroughly. Use English cucumbers for their thin skin and few seeds, or peel and deseed other varieties.
- Trim the ends, then gently smash the cucumbers with a rolling pin or knife. Cut into bite-sized pieces.
- Place in a colander, sprinkle with 1 tsp salt and sit for 10–15 minutes to remove excess water. Rinse and pat dry.
Make the Dressing:
- In a bowl, whisk together minced garlic, soy sauce, sesame oil, rice vinegar, sugar, and chili oil until thoroughly combined.
Combine and Serve:
- Toss the cucumbers in a mixing bowl with the dressing. Let sit for 10 minutes to marinate, tossing occasionally.
Garnish:
- Garnish with toasted sesame seeds before serving.
Notes
To keep cucumbers crisp in your cucumber salad Din Tai Fung recipe, always salt them first to draw out excess water. Let them rest for 10–15 minutes, then rinse and pat dry. Smashing the cucumbers enhances their surface area, allowing the marinade to penetrate deeply while preserving their delightful crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Tossing/no+-bake
- Cuisine: Chinese
Nutrition
- Serving Size: per serving
- Calories: 80 calories
- Sugar: 2g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: cucumber salad din tai fung recipe