Quick & Easy Din Tai Fung Cucumber Salad
Crisp cucumbers in a delicious tangy, savory, and sweet dressing with a hint of spice. This simple and easy Din Tai Fung Cucumber Salad is such a great way to get in your vegetables! It's restaurant-quality and will save you money on takeout!
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
- Trim the ends off the cucumbers and slice the cucumber into 1-cm thick rounds. Transfer to a large bowl.
- Sprinkle salt on top of cucumber slices. Massage salt into cucumbers.
- Let cucumbers sit for 20 minutes in the salt to draw out excess water to make them crunchier.
- Meanwhile, in a small bowl combine Dressing ingredients as listed.
- Rinse the cucumbers with running cold water to remove excess salt. Strain out as much excess water as possible.
- Pat cucumbers dry with clean paper towels or a clean kitchen towel. Transfer back into a large clean bowl.
- Pour dressing over cucumbers. Mix well. Enjoy!
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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