Quick & Easy Din Tai Fung Cucumber Salad
Din Tai Fung Cucumber Salad. Crisp cucumbers in a delicious tangy, salty, sweet, delicious dressing with a hint of spice. One of the most popular side dishes served at Din Tai Fung, a famous Taiwanese restaurant. So easy to make at home!
Ingredients
- 1 lb mini cucumbers sliced into 1 cm thick pieces
- 2 teaspoon salt to draw out excess moisture from cucumbers
Dressing:
- 2 cloves garlic minced
- 1.5 tablespoon regular soy sauce (not dark soy sauce)
- 2 tablespoon rice vinegar
- 2 teaspoon sesame oil toasted kind
- 2.5 teaspoon white granulated sugar
- ½ tablespoon mirin
- ½ tablespoon Chinese chili oil Chinese kind recommended or use any chili oil you enjoy
Instructions
- Slice cucumbers into 1 cm thick rounds. Transfer to a large bowl. Sprinkle salt on top of sliced cucumbers. Massage salt into cucumbers. Let this sit for about 20 minutes to draw out excess water to make them crunchy. Note: The excess water can also dilute the salad dressing.
- Meanwhile, in a small bowl combine Dressing ingredients as listed. Set aside.
- Rinse the salt off the cucumbers with cold running water. Shake out any excess water. Pat cucumbers dry with clean paper towels. Transfer back into a large clean bowl.
- Pour dressing over cucumbers. Mix well. Serve & enjoy optionally with more chili oil.
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Nutrition
Calories: 67kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1559mg | Potassium: 175mg | Fiber: 1g | Sugar: 5g | Vitamin A: 82IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 0.5mg