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Spicy cucumber salad

Din Tai Fung Cucumber Salad Recipe: A Step-by-Step Guide to Perfection

  • Author: ZACK
  • Total Time: 15 minutes
  • Yield: 4 people
  • Diet: Vegetarian

Description

When you think of appetizers that effortlessly combine simplicity, flavor, and a touch of elegance, the Din Tai Fung cucumber salad instantly comes to mind. This iconic Taiwanese dish delivers a refreshing crunch, tangy marinades, and just the right hint of spice, making it a favorite among food enthusiasts worldwide. Whether you’re an admirer of Asian-inspired cuisine or simply seeking a quick, light, and satisfying dish to complement your meals, this recipe is your perfect go-to.

In this guide, you’ll uncover the rich legacy of this beloved dish, master the art of preparation with step-by-step instructions, and explore variations to suit your tastes. Packed with fresh ingredients and brimming with nutritional benefits, this cucumber salad is more than just a side—it’s a celebration of flavor and tradition that’s both easy to make and delightful to eat. Let’s dive in!

 

 

Ingredients

Main Ingredients

  • Persian or Japanese cucumbers: 3-4, washed and trimmed
  • Salt: 1 teaspoon (for drawing out moisture)

For the Marinade

  • Soy sauce: 2 tablespoons
  • Rice vinegar: 1 tablespoon
  • Sesame oil: 1 teaspoon
  • Garlic: 2 cloves, minced
  • Chili oil: 1-2 teaspoons (adjust to taste)
  • Sugar: 1 teaspoon

For Garnish

  • Sesame seeds: 1 teaspoon, toasted
  • Green onions: 1-2, finely chopped

Instructions

  • Prepare Cucumbers: Wash and trim 3-4 Persian or Japanese cucumbers. Cut into bite-sized pieces using a rolling cut, sprinkle with 1 tsp salt, and let rest for 15 minutes.

  • Rinse and Dry: Rinse off the salt with cold water and pat the cucumbers dry.

  • Make Marinade: Mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 2 minced garlic cloves, 1 tsp sugar, and 1-2 tsp chili oil.

  • Marinate: Toss cucumbers in the marinade. Cover and refrigerate for at least 1 hour.

  • Serve: Garnish with toasted sesame seeds and chopped green onions. Serve chilled.

Notes

For the best flavor, allow the cucumbers to marinate for at least 1 hour. Persian or Japanese cucumbers are ideal for their crisp texture and thin skin. Adjust chili oil to your spice preference!

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer, Side Dish
  • Method: Marination
  • Cuisine: Taiwanese

Nutrition

  • Serving Size: ~100g
  • Calories: 55 kcal
  • Sugar: 2 g
  • Sodium: 400 mg
  • Fat: 3 g
  • Saturated Fat: 0.5 g
  • Unsaturated Fat: 2.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 1 g
  • Protein: 1 g
  • Cholesterol: 0 mg

Keywords: Din Tai Fung cucumber salad, Taiwanese cucumber salad, Asian appetizer, marinated cucumbers, quick side dish, vegan cucumber salad, spicy cucumber recipe, healthy Asian recipe, refreshing salad, easy cucumber dish.

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Find it online: https://timingrecipes.com/din-tai-fung-cucumber-salad-recipe-a-step-by-step-guide-to-perfection/