Din Tai Fung Cucumber Salad Recipe
Experience the authentic taste of Din Tai Fung with this refreshing cucumber salad recipe. Perfect for any occasion, this dish combines crisp cucumbers with a flavorful blend of garlic, vinegar, sesame oil, and soy sauce.
Ingredients
- 2 large cucumbers
- 2 cloves garlic
- 1 tbsp salt
- 1 tbsp sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp chili oil
- 1 tbsp sesame seeds
- 2 sprigs cilantro
Instructions
- Prepare the Cucumbers:Wash the cucumbers thoroughly. Optionally, you can peel them if you prefer.Cut the cucumbers into thin slices. You can use a knife or a mandoline for this.Place the cucumber slices in a colander or a bowl and sprinkle them with salt. Toss to coat evenly. Let them sit for about 15-20 minutes. This step helps to draw out excess moisture from the cucumbers.
- Make the Dressing:In a small bowl, mix together minced garlic, sugar, rice vinegar, sesame oil, soy sauce, and chili oil (if using). Stir until the sugar dissolves completely.
- Assemble the Salad:After 15-20 minutes, rinse the cucumber slices under cold water to remove the salt.Pat the cucumber slices dry with a clean kitchen towel or paper towels.Place the cucumber slices in a serving bowl.Pour the prepared dressing over the cucumbers and toss until the cucumbers are evenly coated with the dressing.
- Garnish and Serve:Sprinkle toasted sesame seeds and chopped cilantro over the cucumber salad.Optionally, garnish with thinly sliced red chili or chili flakes for a bit of extra heat.Serve immediately as a refreshing appetizer or as a side dish to accompany your main course.
Notes
Use English cucumbers for the best texture and flavor. Adjust the amount of chili oil according to your preferred level of spiciness. Make sure to allow the cucumbers to sit with salt to draw out excess moisture, ensuring a crisp texture. Garnish with sesame seeds, cilantro, and sliced red chili for added flavor and presentation.