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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 Time
20 mins
marinating time
30 mins
Total Time
50 mins
Servings: 4 people
Calories: 96 kcal
Course:
Side Dish , Salad , Appetizer
Cuisine:
Asian , Taiwanese
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.
Cup of Yum
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
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
% 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.