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Description
Make this refreshing Din Tai Fung Cucumber Salad easily at home. It’s a quick and simple recipe, perfect for a light and flavorful side dish.
Ingredients
Scale
- 2 cucumbers, peeled and sliced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1 clove garlic, minced
- 1/4 teaspoon chili oil (optional)
Instructions
- Combine soy sauce, rice vinegar, sesame oil, sugar, salt, minced garlic, and chili oil (if using) in a bowl.
- Mix well to ensure the sugar is dissolved.
- Place the sliced cucumbers in a separate bowl.
- Pour the dressing over the cucumbers.
- Toss gently to coat evenly.
- Refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled and enjoy.
Notes
- For extra flavor, add a pinch of sesame seeds before serving.
- Adjust the amount of chili oil to your preference for spiciness.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 45
- Sugar: 3g
- Sodium: 250mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg