Description
Din Tai Fung cucumber salad by Tales Of A Kitchen is a versatile dish for any meal with simple ingredients and bold dressing to your culinary repertoire.
Ingredients
Scale
- 2 medium cucumbers (English or Persian cucumbers work best)
- 2 tsp salt (for water release)
- 2 garlic cloves, finely minced
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp chili oil or red pepper flakes (optional)
- Sesame seeds (for garnish)
Instructions
- Wash and dry the cucumbers. Cut them into bite-sized chunks or slice them into thick rounds.
- Sprinkle the cucumbers with salt and toss to coat. Let sit for 15-20 minutes to draw out excess water.
- In a small bowl, mix soy sauce, rice vinegar, sesame oil, sugar, and minced garlic. Add chili oil or red pepper flakes if desired for a hint of spice.
- Rinse the salted cucumbers under cold water to remove excess salt. Pat them dry with a clean towel.
- Toss the cucumbers with the dressing until evenly coated.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Garnish with sesame seeds before serving.
Notes
- Use seedless varieties like English or Persian cucumbers for the best texture and flavor.
- Adjust the amount of chili oil or omit it entirely for a milder version.
- This salad tastes even better after resting for a few hours, making it an excellent make-ahead dish.
Nutrition
- Calories: 60 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg