Quick & Easy Din Tai Fung Cucumber Salad
Crisp cucumbers in a delicious tangy, savory, and sweet dressing with a hint of spice. This simple and easy Din Tai Fung Cucumber Salad is such a great way to get in your vegetables! It's restaurant-quality and will save you money on takeout!
- Prep time
- 5 min
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb mini cucumbers (sliced into 1 cm thick pieces)
- 2 tsp salt (to draw out excess moisture from cucumbers)
- 2 cloves garlic (minced)
- 1.5 tbsp regular soy sauce ((not dark soy sauce))
- 2 tbsp rice vinegar
- 2 tsp sesame oil (toasted kind)
- 2.5 tsp white granulated sugar
- 1/2 tbsp mirin
- 1/2 tbsp Chinese chili oil (Chinese kind recommended or use any chili oil you enjoy)
Instructions
- 1
Trim the ends off the cucumbers and slice the cucumber into 1-cm thick rounds. Transfer to a large bowl.
- 2
Sprinkle salt on top of cucumber slices. Massage salt into cucumbers.
- 3
Let cucumbers sit for 20 minutes in the salt to draw out excess water to make them crunchier.
- 4
Meanwhile, in a small bowl combine Dressing ingredients as listed.
- 5
Rinse the cucumbers with running cold water to remove excess salt. Strain out as much excess water as possible.
- 6
Pat cucumbers dry with clean paper towels or a clean kitchen towel. Transfer back into a large clean bowl.
- 7
Pour dressing over cucumbers. Mix well. Enjoy!