Description

This Fresh Din Tai Fung Cucumber Salad recipe brings a delightful mix of crunch, tanginess, and heat to your table. Perfect for a light and flavorful meal.

Ingredients

Scale

For the Salad:

4 medium Persian Cucumbers

For the Dressing:

2 cloves Garlic
2 tablespoons Sesame Oil
2 tablespoons Soy Sauce
2 tablespoons Rice Vinegar
1 teaspoon Crushed Red Pepper Flakes
1 teaspoon Sugar

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Instructions

Preparation: Slice Persian cucumbers into uniform rounds about 1/4 inch thick.
Sprinkle the cucumber slices with salt and let them sit for 20 minutes.
In a bowl, whisk together soy sauce, rice vinegar, sesame oil, minced garlic, crushed red pepper flakes, and sugar.
After the cucumbers have released some moisture, drain them and combine with the dressing.
Allow them to marinate for 1 to 2 hours for maximum flavor absorption.
Just before serving, gently toss the salad and chill for 15 minutes if desired.

Nutrition

Serving Size: 1 serving
Calories: 130
Sugar: 6g
Sodium: 600mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg