Din Tai Fung Cucumber Salad
This Din Tai Fung Cucumber Salad is a quick, refreshing side dish with a perfect balance of crunch and tangy flavors. It's easy to prepare, vegan, and gluten-free, making it a versatile addition to any meal.
Ingredients
For the Salad:
- 2 Persian or Japanese cucumbers
- 1 teaspoon salt
For the Dressing:
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar optional
- ½ teaspoon chili oil or red pepper flakes
For Garnish:
- 1 teaspoon toasted sesame seeds
- 1 green onion finely chopped
Instructions
Prepare the Cucumbers:
- Wash and dry the cucumbers.
- Slice them thinly for even dressing absorption.
- Sprinkle with 1 teaspoon salt and toss gently. Let rest for 10 minutes to draw out excess moisture.
Make the Dressing:
- In a small bowl, combine minced garlic, soy sauce, rice vinegar, sesame oil, sugar (optional), and chili oil or red pepper flakes. Stir until well combined.
Combine and Toss:
- Gently squeeze the cucumbers to remove excess water.
- Place cucumbers in a large bowl and pour the dressing over them. Toss gently to coat evenly.
Marinate:
- Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
Garnish and Serve:
- Just before serving, sprinkle with toasted sesame seeds and chopped green onion.
- Toss gently to distribute the garnish and serve.
Notes
Nutrition Information (per serving):
- Calories: 90
- Fat: 7g
- Protein: 1g
- Carbs: 7g
- Fiber: 2g
- Sugar: 3g
- Sodium: 350mg