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Din Tai Fung Cucumber Salad
Course:
Salad
Cuisine:
Asian
Keyword:
asian cucumber salad, cucumber salad, din tai fung cucumber salad
Prep Time:
10
minutes
minutes
Marinating & Resting Time:
4
hours
hours
30
minutes
minutes
Total Time:
4
hours
hours
40
minutes
minutes
Servings:
4
people
Calories:
132
kcal
Author:
Platings and Pairings
This copycat Din Tai Fung Cucumber Salad is bursting with flavor. Beautifully marinated cucumbers drizzled in chili oil is an outstanding vegetarian appetizer you can enjoy for any special occasion!
Print Recipe
Equipment
Knife
Small Bowl
Ingredients
8
Persian cucumbers
sliced into 1/2-inch thick pieces
1½
Tablespoons
kosher salt
Dressing:
3
Tablespoons
rice vinegar
2
Tablespoons
sugar
1 ½
Tablespoons
Mirin
1 ½
Tablespoons
sesame oil
3
cloves
garlic
grated or minced
½
teaspoon
kosher salt
To Serve:
1/2
Tablespoon
chili oil
or more, to taste
½
Tablespoon
sesame oil
1
fresno chile pepper
minced (optional)
Instructions
Add sliced cucumber to a small bowl. Sprinkle with 1 ½ TBSP kosher salt and toss to combine. Let sit for 30 minutes in the refrigerator.
After 30 minutes, rinse off the salt mixture and pat the cucumbers dry.
Meanwhile, make the dressing. In a small bowl whisk together the rice vinegar, mirin, sugar, sesame oil, garlic and salt. Mix well and set aside.
Toss the rinsed and dried cucumbers with the dressing and let marinate for a minimum of 4 hours, up to 2 days.
To serve: Taste for seasoning, and add additional salt if needed. Drizzle with chili oil and sprinkle with fresno chile and serve chilled.
Video
Nutrition
Calories:
132
kcal
|
Carbohydrates:
13
g
|
Protein:
1
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
4
g
|
Sodium:
2959
mg
|
Potassium:
175
mg
|
Fiber:
1
g
|
Sugar:
9
g
|
Vitamin A:
118
IU
|
Vitamin C:
4
mg
|
Calcium:
25
mg
|
Iron:
1
mg