Delightful Din Tai Fung Cucumber Salad: A Refreshing Twist

This refreshing Din Tai Fung Cucumber Salad combines crisp cucumbers with a tangy dressing, perfect for a healthy, no-cook meal.

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Prep Time 20

Total Time 1 20

Servings: 4 servings

Course: Salads

Cuisine: Taiwanese

Calories: 80

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 cups Persian Cucumbers Avoid standard salad cucumbers as they can be watery.
2 cloves Garlic Minced for dressing.
1 teaspoon Crushed Red Pepper Flakes Adjust according to spice preference.

For the Dressing

4 tablespoons Soy Sauce Opt for low-sodium for a healthier alternative.
2 tablespoons Rice Vinegar Can be substituted with apple cider vinegar.
2 tablespoons Sesame Oil Imparts a nutty richness to the dressing.
1 teaspoon Sugar Can be replaced with honey or agave.

Equipment

Mixing Bowl
sharp knife

Method

Step-by-Step Instructions

Wash Persian cucumbers under cool running water and slice into uniform rounds, about 1/4 inch thick.
Place cucumber rounds in a large bowl and sprinkle with salt. Let sit for 20 minutes.
In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, minced garlic, crushed red pepper flakes, and sugar until sugar is dissolved. Allow dressing to sit for about 5 minutes.
Drain salted cucumbers and add to the dressing. Toss gently to coat and let marinate in the refrigerator for 1 to 2 hours.
Before serving, gently toss salad again. Chill for an additional 15 minutes if desired.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 6gProtein: 1gFat: 5gSaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 600mgPotassium: 125mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Ensure all cucumber slices are uniform for a consistent texture. Store cucumbers and dressing separately until serving to maintain freshness.

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