Description
Crisp cucumbers in this din tai fung chilled cucumber salad deliver refreshing flavors straight from Taiwan’s iconic restaurant. Cool and tangy sides complement main dishes, making hungry diners crave another bite.
Ingredients
Scale
- 4 Persian cucumbers (or 1 English cucumber)
- 3 garlic cloves
- 1 tbsp sugar
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tsp sesame oil
- ¼ tsp chili oil or chili crisp (optional)
- Sesame seeds
- Chopped scallions or cilantro (optional)
Instructions
- Cucumber Preparation: Slice cucumbers into uniform half-moons and generously salt to extract moisture, letting sit for 25 minutes to concentrate texture.
- Rinse and Dry: Thoroughly wash cucumber slices under cool water to remove salt, then meticulously pat dry with kitchen towels to maintain crisp texture.
- Marinade Creation: Whisk together rice vinegar, soy sauce, sesame oil, minced garlic, and chili oil to craft a complex, multi-dimensional flavor base.
- Flavor Infusion: Gently coat cucumber slices in the prepared marinade, ensuring complete and even coverage for maximum taste absorption.
- Chill and Marinate: Refrigerate the cucumber salad for at least 30 minutes, allowing flavors to meld and intensify.
- Finishing Touches: Sprinkle toasted sesame seeds over the salad and optionally garnish with chopped green onions or cilantro for added depth and visual appeal.
Notes
- Slice Uniformly: Use a sharp knife or mandoline to create even, thin cucumber half-moons for consistent texture and even salt absorption.
- Salt Strategically: Don’t oversalt cucumbers; aim for just enough to draw out moisture without making the salad too salty or soggy.
- Drain Thoroughly: Squeeze out excess liquid after rinsing to maintain a crisp, refreshing cucumber texture that won’t dilute the marinade.
- Chill for Intensity: Let the salad marinate in the refrigerator for at least 30 minutes to allow flavors to develop and meld completely.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snacks
- Method: Mixing
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 70
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg