Din Tai Fung Cucumber Salad: A Refreshing Flavor Adventure

This Din Tai Fung Cucumber Salad is a no-cook recipe that's refreshing, healthy, and easy to customize to your taste.

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Prep Time 20

Marination Time 2

Total Time 2 20

Servings: 4 servings

Course: Salad

Cuisine: Taiwanese

Calories: 70

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

3 cups Persian cucumbers sliced
2 cloves Garlic minced
3 tablespoons Soy Sauce gluten-free if needed
2 tablespoons Rice Vinegar or apple cider vinegar
1 tablespoon Sesame Oil toasted for richer flavor
1 teaspoon Chili Flakes optional
1 teaspoon Sugar or coconut sugar/honey

For the Dressing

2 tablespoons Garlic Oil optional substitution for minced garlic
1 tablespoon Black Sesame Seeds optional for garnish

Equipment

mixing bowl
sharp knife
Paper towel

Method

Step-by-Step Instructions

Begin by washing and drying your Persian cucumbers. Slice them uniformly, about a quarter of an inch thick.
Sprinkle the cucumber slices with salt and let them sit for 20 minutes to draw out excess moisture.
Whisk together minced garlic, soy sauce, rice vinegar, sesame oil, sugar, and chili flakes until the sugar is dissolved.
Drain the cucumbers and pat them dry. Combine them with the dressing and toss gently.
Marinate the salad in the fridge for at least 2 hours for the best flavor.
Chill the salad for 15 minutes before serving, garnishing with sesame seeds or fresh herbs as desired.

Nutrition

Serving: 1servingCalories: 70kcalCarbohydrates: 8gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 3gSodium: 500mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 400IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

Adjust the spice levels to your preference by modifying the amount of chili flakes used. This salad can be marinated overnight for deeper flavors.

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