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–+ servings
Din Tai Fung Cucumber Salad

Refreshing Din Tai Fung Cucumber Salad You’ll Crave All Summer

A vibrant vegetarian Din Tai Fung Cucumber Salad that captures the essence of summer with bright flavors and a refreshing taste.
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Prep Time 15 minutes
Marinating Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Chinese
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Persian cucumbers Thin skin and minimal seeds for crunch
  • 1 teaspoon Kosher salt To draw out moisture
For the Dressing
  • 4 tablespoons Rice vinegar Tangy kick
  • 1 tablespoon Sugar Balances tartness
  • 2 tablespoons Mirin Adds sweetness and complexity
  • 1 tablespoon Sesame oil Infuses nutty aroma
  • 1 clove Garlic Grated or minced
For the Finish
  • 1 tablespoon Chili oil Adjust to taste for heat
  • 1 optional Fresno chile pepper Minced for color and spice

Equipment

  • mixing bowl
  • kitchen towel
  • cutting board
  • Knife
  • whisk

Method
 

Step-by-Step Instructions
  1. Slice the Persian cucumbers thinly and sprinkle with kosher salt. Let sit for 30 minutes.
  2. Rinse the cucumber slices under cold water and pat dry.
  3. In a bowl, whisk together rice vinegar, sugar, mirin, sesame oil, garlic, and a pinch of salt.
  4. Add dried cucumber slices to the dressing and toss to coat. Marinate in the fridge for at least 4 hours.
  5. Serve the salad on a platter, adjust seasoning, and drizzle with chili oil. Garnish with Fresno chile pepper if desired.

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 6gProtein: 1gFat: 3gSodium: 300mgPotassium: 200mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

Best served cold and can be made up to 2 days in advance for enhanced flavors.

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