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–+ servings
Din Tai Fung Cucumber Salad

Din Tai Fung Cucumber Salad: Refreshing Crunch in Minutes

A refreshing Din Tai Fung Cucumber Salad bursting with vibrant flavors, perfect for any dinner table.
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Prep Time 30 minutes
Marinating Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Asian
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Persian cucumbers sliced into uniform rounds
  • 2 cloves Garlic minced
  • 1 teaspoon Crushed red pepper flakes adjust to spice preference
For the Dressing
  • 2 tablespoons Soy sauce low-sodium is a good substitute
  • 2 tablespoons Sesame oil or olive oil as a lighter option
  • 2 tablespoons Rice vinegar or apple cider vinegar
  • 1 teaspoon Sugar or honey/agave as a substitute

Equipment

  • mixing bowl
  • cutting board
  • knife
  • whisk
  • Plastic wrap

Method
 

Preparation Steps
  1. Slice 4 medium Persian cucumbers into uniform rounds about 1/4 inch thick.
  2. Sprinkle a generous amount of salt over the cucumber slices and let rest for 20 minutes.
  3. In a mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, minced garlic, crushed red pepper flakes, and sugar. Let the dressing sit for 5 minutes.
  4. Drain the cucumbers thoroughly, combine with the dressing, and toss gently. Cover and marinate in the refrigerator for 1 to 2 hours.
  5. Toss again before serving and chill for an additional 10 minutes if desired.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 7gProtein: 1gFat: 5gSaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

For optimal crunch, combine cucumbers and dressing just before serving.

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