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5 from 1 vote

Asian Din Tai Fung Cucumber Salad

This no-fuss, flavor-packed Asian Din Tai Fung Cucumber Salad is both crunchy and refreshing, making it the perfect choice for summer dining.
Prep Time20 minutes
marinating time30 minutes
Total Time50 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: Asian, Taiwanese
Diet: Halal, Vegetarian
Servings: 4 people
Calories: 96kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 Sharp knife

Ingredients

  • 500 g Persian or English cucumbers (sliced)
  • 1 tablespoon salt
  • 2 tablespoon rice vinegar
  • 1 tablespoon mirin
  • 1 tablespoon sugar
  • 1 ½ tablespoon sesame oil
  • 3 cloves garlic (finely chopped)
  • 1 ½ tablespoon soy sauce
  • 1 red chili (for garnish, sliced)
US Customary - Metric

Instructions

  • Wash the cucumbers thoroughly and slice them into thin rounds. You can use Persian or English cucumbers based on your preference.
  • Place the cucumber slices in a bowl or a colander, and sprinkle the salt over them. Allow the cucumbers to sit for about 15 minutes to draw out excess moisture.
  • Rinse the cucumber slices under cold water to remove the salt. Pat them dry gently with a clean kitchen towel.
  • In a mixing bowl, combine the rice vinegar, mirin, sugar, sesame oil, finely chopped garlic, and soy sauce. Mix everything well to create a flavorful dressing.
  • Add the dressing to the dried cucumber slices in the mixing bowl. Toss them gently to coat the cucumbers evenly with the dressing.
  • Let the marinated cucumber slices rest in the refrigerator for at least 30 minutes to allow the flavors to meld.
  • Before serving, garnish the salad with sliced red chili or chili oil for an extra kick of spiciness.

Notes

  • Opt for fresh and firm Persian or English cucumbers. Their thin skin and fewer seeds make them ideal for this salad.
  • Try to slice the cucumbers uniformly to ensure even marination and consistent texture in each bite.
  • Allow the cucumbers to marinate in the dressing for at least 30 minutes to absorb all the wonderful flavors fully.
  • Adjust the amount of chopped garlic according to your taste preference. You can add more or less garlic depending on how garlicky you want the salad to be.
  • If you prefer a milder spiciness, remove the seeds from the red chili before slicing. This will reduce the heat while maintaining the chili's flavor.
  • For maximum refreshment, refrigerate the salad for a bit longer before serving. It'll be extra crisp and delightful!
  • You can prepare the dressing in advance and store it in the refrigerator. When ready to serve, toss it with the cucumbers for a quick and easy salad.

Nutrition

Calories: 96kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 2158mg | Potassium: 244mg | Fiber: 1g | Sugar: 7g | Vitamin A: 239IU | Vitamin C: 20mg | Calcium: 29mg | Iron: 1mg