Refreshing Din Tai Fung Cucumber Salad
Experience the vibrant crunch of this Din Tai Fung cucumber salad, a refreshing side dish that elevates any meal. Marinated in a delightful blend of soy sauce, rice vinegar, and garlic, these cucumbers burst with flavor while maintaining their perfect texture. Perfect for gatherings or a cozy dinner, this easy recipe will leave you and your guests craving more.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: No Cooking
- Cuisine: Asian
Ingredients
Scale
- 2 English cucumbers (sliced)
- 2 cloves garlic (minced)
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1–2 fresh chili peppers (sliced, optional)
Instructions
- Slice the cucumbers into thin rounds or half-moons and pat them dry.
- In a bowl, whisk together soy sauce, rice vinegar, minced garlic, sesame oil, and chili peppers if using.
- Place cucumber slices in a large bowl and pour the marinade over them. Toss gently to coat.
- Cover with plastic wrap or transfer to an airtight container and marinate in the fridge for at least 30 minutes (overnight for best flavor).
- Toss again before serving on chilled plates as an appetizer or side dish.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 3g
- Sodium: 800mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg