Description
Cucumber Salad (Din Tai Fung Style) is a vibrant and refreshing dish that pairs crispy cucumbers with a zesty dressing, making it the perfect appetizer or side for any meal. Easy to prepare and delicious, this salad captures the essence of the classic Din Tai Fung experience.
Ingredients
Scale
- 4 medium cucumbers
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 2 tablespoons sesame seeds, toasted
- Chopped scallions for garnish
Instructions
- Wash and slice the cucumbers into thin rounds or half-moons.
- Place cucumber slices in a bowl, sprinkle with salt, and let sit for 10-15 minutes.
- In another bowl, whisk together rice vinegar, sesame oil, soy sauce, and sugar until well blended.
- Toss the salted cucumbers with the prepared dressing and garnish with toasted sesame seeds and chopped scallions before serving.
Notes
- Best served fresh for optimal crunchiness.
- Can be stored in an airtight container in the fridge for up to 2 days.
- Pairs well with Asian dishes like dumplings and grilled meats.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 60 Kcal
- Sugar: 2g
- Sodium: 230mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg