Din Tai Fung Cucumber Salad
User Reviews
5.0
3 reviews
Excellent
Din Tai Fung Cucumber Salad
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This copycat of the famous Din Tai Fung Cucumber Salad is a vibrant and fresh side dish that perfectly complements your dim sum!
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Ingredients
- 1 pound English cucumbers
- 1 teaspoon sea salt
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1 clove garlic minced
- 1 teaspoon chili flakes or chili oil
- 1 teaspoon toasted sesame oil
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Instructions
- Slice the cucumbers into 1/4-inch thick rounds and place them in a colander. Sprinkle with sea salt, toss well to coat each piece in salt, and let sit for 10 to 15 minutes to draw out excess moisture.
- In a mixing bowl, whisk together low-sodium soy sauce, rice vinegar, granulated sugar, minced garlic, chili flakes, and toasted sesame oil, until the sugar dissolves.
- Rinse the salted cucumbers under cold water and pat them dry with a clean kitchen towel. Add the cucumbers to the dressing and toss to coat evenly. Allow the salad to marinate for at least 20 minutes, ideally 2 hours, or up to 24 hours before serving.
Nutrition Information
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Calories
35kcal
(2%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0.4g
Sodium
155mg
(6%)
Potassium
194mg
(6%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
267IU
(5%)
Vitamin C
3mg
(3%)
Calcium
23mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 35 kcal
% Daily Value*
| Calories | 35kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.4g | 2% |
| Sodium | 155mg | 6% |
| Potassium | 194mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 267IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 23mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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