Din Tai Fung Inspired Cucumber Salad
This Din Tai Fung Inspired Cucumber Salad recipe is refreshing, crisp, and delicious. Enjoy this simple and easy recipe with a variety of dishes.
Equipment
- 1 large bowl
- 1 Small bowl
- 1 Whisk
- dish cloth
Ingredients
- 4 cups sliced Persian cucumbers
- 1 tbsp kosher salt
- 2 tbsp rice wine vinegar
- 1 tbsp apple cider vinegar
- 1 tsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey
Topping
- 1 tbsp chili oil
Instructions
- Wash the cucumbers thoroughly and pat them dry with a paper towel.
- Slice the cucumbers: Cut off the ends of the cucumbers and then cut into 1/2 inch slices.
- In a large mixing bowl add slice cucumbers and salt. Let the cucumber mixture sit for 30 min.
- While the cucumbers are sitting, prepare the marinade. Add vinegars, soy sauce, sesame oil, and honey to a small bowl and whisk until combined. Adding the honey after the sesame oil allows for the honey to slide out of the measuring spoon more easily.
- Once the cucumbers are finished, and the excess water has been drawn out, rinse the salt from the cucumbers. Pat the cucumbers dry with clean dish cloths.
- Add the cucumbers and marinade to a large bowl, mix, and let sit for at least 10minuites in the refrigerator.
- To serve, add cucumbers to a plate or serving dish and drizzle some of the marinade and chili oil over top. Option to add any other garnishes you prefer such as sesame seeds or finely sliced green onion. Enjoy!
Nutrition
Calories: 97kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 1831mgPotassium: 162mgFiber: 1gSugar: 6gVitamin A: 109IUVitamin C: 3mgCalcium: 19mgIron: 0.4mg
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