Description
Crisp cucumber meets zesty Asian flavors in this Din Tai Fung chilled cucumber salad, delivering a refreshing explosion of taste. Garlic, vinegar, and sesame create a tangy dressing that will transport you straight to a bustling street in Taiwan.
Ingredients
Scale
Primary Vegetables:
- 4 Persian cucumbers (or 1 English cucumber), sliced into ½-inch rounds
Seasoning Ingredients:
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 3 garlic cloves, finely minced
- ¼ teaspoon chili oil or chili crisp (optional, for heat)
Garnish Ingredients:
- Sesame seeds, for garnish
- Optional: chopped scallions or cilantro for topping
Instructions
- Prepare the crisp cucumber base by slicing into uniform, delicate half-moons and generously coating with kosher salt to extract excess moisture.
- Allow the cucumber slices to rest for approximately 25 minutes, enabling natural water extraction and creating a more concentrated texture.
- Thoroughly rinse the salted cucumber pieces under cool running water to remove excess salt, then carefully pat dry using clean kitchen towels to ensure a pristine, crisp surface.
- Craft a vibrant marinade by whisking together tangy rice vinegar, umami-rich soy sauce, aromatic sesame oil, pungent minced garlic, and a hint of fiery chili oil for depth of flavor.
- Gently fold the prepared cucumber into the marinade, ensuring each slice is completely coated and infused with the dynamic flavor profile.
- Refrigerate the dressed cucumber salad for a minimum of 30 minutes, allowing the ingredients to harmonize and develop a more complex taste experience.
- Before serving, sprinkle a delicate layer of toasted sesame seeds across the surface for nutty complexity and visual appeal.
- Optional: Garnish with finely chopped green onions or fresh cilantro leaves to add a final burst of herbaceous brightness and textural contrast.
Notes
- Maximize crispness by using English or Persian cucumbers with thin, tender skins that absorb flavors beautifully.
- Enhance texture by slicing cucumbers at a slight diagonal angle, creating more surface area for marinade absorption.
- Reduce sodium by using less salt during the initial cucumber preparation or substituting with a low-sodium soy sauce alternative.
- Customize heat levels by adjusting chili oil quantity or using different types of chili oils like Sichuan or Korean gochugaru for varied spice profiles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snacks
- Method: Mixing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 70
- Sugar: 2g
- Sodium: 500mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg