Din Tai Fung Cucumber Salad Recipe
Din Tai Fung Cucumber Salad is a classic Chinese dish. It’s light, refreshing, and full of flavor. This salad is perfect as an appetizer or a side dish to any meal. If you are looking for a healthy meal. try your hand at making this delicious dish. I have the perfect guide for you with step-by-step instructions, tips, and tricks on how to make this classic restaurant favorite. Read on for more!
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Servings: 7 people
Calories: 67kcal
Equipment
- bowl
Ingredients
- 2 lb cucumbers sliced
- 4 cloves garlic (minced)
- 4 teaspoon Kadoya sesame oil
- 4 tablespoon white rice vinegar
- 3 tablespoons low-sodium soy sauce
- 4 teaspoon salt
- 5 teaspoon brown sugar or white granulated sugar
- 1 tablespoon mirin (Japanese sweet wine)
- 1 tablespoon Chinese chili oil
Instructions
- Slice the cucumbers into 1 cm thick pieces and place them in a medium bowl. Add 2 teaspoons of salt and mix until the cucumbers are evenly coated. Let this sit for 10 minutes to draw out excess moisture from the cucumbers.
- In a small bowl, mix together the minced garlic, soy sauce, rice vinegar, toasted sesame oil, white granulated sugar, mirin, and Chinese chili oil.
- Drain the cucumbers and discard the excess liquid. Add the cucumbers to the dressing and mix until everything is evenly combined.
- Transfer the salad to a serving dish and garnish with chopped green onion.
Notes
- Make sure to drain the cucumbers before adding them to the dressing, as this will ensure that they don’t become soggy.
- Use mini cucumbers, as these have a sweeter flavor and crunchier texture than regular cucumbers.
- Add more chili oil if you prefer a spicier salad.
- You can omit the mirin and sugar if desired, as this will reduce the overall sweetness of the dish.