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Fresh Din Tai Fung Cucumber Salad: A Flavorful Home Delight

Fresh Din Tai Fung Cucumber Salad: Simple, Flavorful Delight

Fresh Din Tai Fung Cucumber Salad is a quick, no-cook dish bursting with flavor and freshness.
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Prep Time 15 minutes
Marination Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Asian
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 cups Persian Cucumbers sliced
  • 2 cloves Garlic minced
  • 1 teaspoon Crushed Red Pepper Flakes adjust for spice preference
For the Dressing
  • 3 tablespoons Soy Sauce low-sodium recommended
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Sesame Oil or olive oil
  • 1 teaspoon Sugar or honey/agave

Equipment

  • Mixing Bowl
  • cutting board
  • Knife

Method
 

Making the Salad
  1. Slice the Persian cucumbers into uniform rounds about 1/4 inch thick.
  2. Sprinkle salt over the cucumber slices and let them sit for 20 minutes.
  3. Whisk together soy sauce, rice vinegar, sesame oil, minced garlic, crushed red pepper flakes, and sugar in a bowl; let it sit for 5 minutes.
  4. Drain the cucumbers and combine them with the dressing in a bowl. Let it marinate for 1 to 2 hours.
  5. Toss the salad gently just before serving and chill for 15 minutes if desired.

Nutrition

Serving: 1cupCalories: 80kcalCarbohydrates: 6gProtein: 1gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

Optional: Garnish with toasted sesame seeds for an extra touch of flavor.

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