If you’ve ever dined at Din Tai Fung, you know their cucumber salad is a standout appetizer. This recipe brings that same crunchy, flavorful delight to your kitchen. With its mix of tangy, spicy, and savory elements, this dish is not only easy to prepare but also a fantastic way to enjoy cucumbers in a new light.
I personally love serving this cucumber salad during warm evenings or as a refreshing side for a variety of meals. It’s always a hit at family dinners and gatherings. The crisp texture combined with the zesty dressing makes it an irresistible treat that everyone enjoys. Plus, it’s a great way to add some vibrant flavor to your plant-based menu!
Din Tai Fung Cucumber Recipe
Ingredients
- 2 large cucumbers
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 clove garlic minced
- 1 teaspoon chili oil optional, for a spicy kick
- 1 tablespoon sesame seeds
- 1 green onion finely chopped
- Salt to taste
Instructions
- Peel the cucumbers and cut them into thin slices. For a more authentic texture, you can use a knife to slightly smash the cucumber slices to enhance their flavor absorption.
- Place the cucumber slices in a mixing bowl. Sprinkle with a little salt and let them sit for about 5 minutes to draw out excess moisture.
- In a separate bowl, mix together the sesame oil, soy sauce, rice vinegar, sugar, minced garlic, and chili oil (if using). Stir until the sugar dissolves.
- Drain the excess moisture from the cucumbers and add them to the bowl with the dressing.
- Toss the cucumbers to coat them evenly with the dressing.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
- Calories: 80
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Vitamin C: 10%
- Calcium: 6%
- Vitamin A: 4%
- Vitamin K: 8%
- Potassium: 8%
Number of Servings: 4
Prep Time: 15 minutes
Total Time: 15 minutes
Cuisine: Asian
Ingredients:
- 2 large cucumbers
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1 teaspoon chili oil (optional, for a spicy kick)
- 1 tablespoon sesame seeds
- 1 green onion, finely chopped
- Salt, to taste
Equipment/Utensils:
- Vegetable peeler
- Knife
- Cutting board
- Mixing bowl
- Spoon or spatula
Preparation Steps:
- Peel the cucumbers and cut them into thin slices. For a more authentic texture, you can use a knife to slightly smash the cucumber slices to enhance their flavor absorption.
- Place the cucumber slices in a mixing bowl. Sprinkle with a little salt and let them sit for about 5 minutes to draw out excess moisture.
- In a separate bowl, mix together the sesame oil, soy sauce, rice vinegar, sugar, minced garlic, and chili oil (if using). Stir until the sugar dissolves.
- Drain the excess moisture from the cucumbers and add them to the bowl with the dressing.
- Toss the cucumbers to coat them evenly with the dressing.
- Garnish with sesame seeds and chopped green onions before serving.
Nutritional Information (per serving):
- Calories: 80
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (per serving):
- Vitamin C: 10%
- Calcium: 6%
- Vitamin A: 4%
- Vitamin K: 8%
- Potassium: 8%
This Din Tai Fung-inspired cucumber salad is a perfect addition to any meal. Its bright flavors and crunchy texture make it a crowd-pleaser that’s both satisfying and nutritious. Enjoy this delightful recipe as a refreshing appetizer or a flavorful side dish any day of the week!
