Asian Din Tai Fung Cucumber Salad
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Asian Din Tai Fung Cucumber Salad
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This no-fuss, flavor-packed Asian Din Tai Fung Cucumber Salad is both crunchy and refreshing, making it the perfect choice for summer dining.
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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)
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.
Equipments used:
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 Information
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Calories
96kcal
(5%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Sodium
2158mg
(90%)
Potassium
244mg
(7%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
239IU
(5%)
Vitamin C
20mg
(22%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 2158mg | 90% |
| Potassium | 244mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 239IU | 5% |
| Vitamin C | 20mg | 22% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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