Asian•healthy
Crunchy Asian Cucumber Salad
This Asian cucumber salad is healthy, crunchy, and refreshing! Tossed in a simple dressing of rice vinegar, sugar, garlic, and chili oil. A Din Tai Fung cucumber salad copycat recipe.
- Prep time
- 30 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 15 persian cucumbers (cut 1/2" thick, a little over 4 cups)
- 1 Tablespoon sea salt
- 3 Tablespoons rice vinegar (unseasoned)
- 2 Tablespoons sugar
- 3 ½ Tablespoons water
- 1 Tablespoon chili oil
- 4 garlic cloves ( thinly sliced)
Instructions
- 1
Mix together the cucumbers and salt in a large bowl and let it sit for 30 - 45 minutes. Rinse with water 2 - 3 times. Taste the cucumber and rinse one more time if it's too salty.
- 2
Meanwhile mix together all the ingredients for the cucumber salad dressing.
- 3
Toss the rinsed cucumbers with the dressing and serve immediately. See notes if you don't plan to serve this until later.