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Fresh Din Tai Fung Cucumber Salad

A vibrant and refreshing salad that combines crunchy cucumbers with a flavorful dressing, perfect as a side dish or meal prep option.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 80
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 large Cucumbers Crisp and refreshing base.
  • 2 cloves Garlic Adds aromatic flavor.
Dressing Ingredients
  • 3 tablespoons Soy sauce Provides umami richness.
  • 1 tablespoon Sesame oil Enhances the dish with nutty notes.
  • 1 tablespoon Chili oil Offers a spicy kick.
  • 1 tablespoon Vinegar Balances flavors with acidity.
  • 1 tablespoon Sesame seeds Adds texture and nuttiness.

Method
 

Preparation
  1. Wash the cucumbers thoroughly and dry them.
  2. Slice the cucumbers into thin rounds or half-moons, depending on your preference.
  3. Mince the garlic finely to release its aroma.
  4. Gather all the dressing ingredients for easy mixing.
Making the Dressing
  1. In a mixing bowl, combine the soy sauce, sesame oil, chili oil, vinegar, and minced garlic.
  2. Whisk the dressing ingredients together until well blended.
Mixing the Salad
  1. Add the sliced cucumbers to the bowl and toss to coat them evenly with the dressing.
  2. Allow the cucumbers to marinate for at least 10 minutes to absorb the flavors.
Serving
  1. Transfer the marinated cucumbers to a serving dish.
  2. Sprinkle sesame seeds on top for garnish.
  3. Serve chilled or at room temperature for optimal flavor.

Notes

For added crunch, use fresh, firm cucumbers. Adjust the amount of chili oil according to your spice preference. Allowing the salad to sit longer enhances the flavors. Store leftover salad in an airtight container to maintain freshness.