Fresh Din Tai Fung Cucumber Salad: Crunchy, Zesty Delight!

A refreshing Fresh Din Tai Fung Cucumber Salad that is a crunchy, zesty delight perfect for summer meals.

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Prep Time 15

Marinating Time 2

Total Time 2 15

Servings: 4 servings

Course: Salads

Cuisine: Taiwanese

Calories: 80

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2-3 pieces Persian Cucumbers Provides perfect crunch and freshness; avoid standard salad cucumbers.
2 cloves Garlic Adds pungent flavor, essential for dressing.
1 teaspoon Sugar Can substitute with honey or agave.

For the Dressing

3 tablespoons Sesame Oil Can be replaced with olive oil.
3 tablespoons Soy Sauce Low-sodium soy sauce is a great substitute.
2 tablespoons Rice Vinegar Can substitute with apple cider vinegar.
1 teaspoon Crushed Red Pepper Flakes Adjust to spice preference.

Equipment

Mixing Bowl
Sharp knife
cutting board

Method

Preparation Steps

Slice the cucumbers and arrange them in a bowl.
Salt the cucumbers and let them rest for 20 minutes.
Prepare the dressing by whisking together soy sauce, rice vinegar, sesame oil, minced garlic, crushed red pepper flakes, and sugar.
Combine the cucumbers with the dressing and marinate for 1-2 hours.
Toss gently before serving, optionally chill for an additional 15 minutes.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 6gProtein: 2gFat: 5gSaturated Fat: 1gMonounsaturated Fat: 4gSodium: 600mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Store the salad in an airtight container for up to 3 days, but combine cucumbers and dressing just before serving for best quality.

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