Description
Experience the refreshing crunch of Cucumber Salad (Din Tai Fung Style), inspired by the famous restaurant’s vibrant flavors. Perfect as a light appetizer or side dish, this easy recipe brings a burst of freshness to your table.
Ingredients
Scale
- 2 large cucumbers 🥒
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 1 teaspoon chili flakes (optional) 🌶️
- Fresh cilantro for garnish
Instructions
- Start by washing the cucumbers thoroughly and slice them into thin rounds or half-moons.
- In a mixing bowl, combine the sliced cucumbers with salt, rice vinegar, and sesame oil. Toss and let sit for 10 minutes.
- Add minced garlic, chopped green onions, and chili flakes to the bowl. Toss everything together gently.
- Transfer the salad to a serving dish and garnish with fresh cilantro. Serve chilled.
Notes
- Best enjoyed fresh, but leftovers can be stored in an airtight container for up to 2 days.
- Add more dressing before serving leftovers to enhance flavors.
- Feel free to customize with additional vegetables like tomatoes or radish.
- For a spicier version, increase the amount of chili flakes or add chili oil to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 60 Kcal
- Sugar: 2g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg