Din Tai Fung Cucumber Salad
Ingredients
- 5 Persian cucumbers preferably all the same size
- 1 tsp. kosher salt
- 5 cloves garlic crushed and minced (best done with a garlic crusher)
- 1 Tbsp. black vinegar or white rice vinegar
- 1 Tbsp. chili oil
- 1 Tbsp. fine brown sugar
- 1 tsp. sesame oil
- ½ tsp. soy sauce
Instructions
- Assemble all ingredients.
- Wash cucumbers and pat them dry.
- Cut off the ends, and cut cucumbers into about ½ inch thick slices.
- Place cucumber slices in a large bowl and add salt. Mix thoroughly to coat each slice. Let sit for 15 minutes. Using salt helps extract the bitter juices of the cucumbers.
- Drain the excess liquid by placing a large plate on top of the bowl and letting the juices pour out of the edge. Or use a strainer. Do not rinse the cucumbers.
- Once the excess liquid is drained, add minced garlic, vinegar, chili oil, sugar, sesame oil, and soy sauce. Mix well to coat each cucumber slice.
- Refrigerate for at least 20 minutes or overnight. The dish is best served cold.
Video
Nutrition
Calories: 75kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 515mg | Potassium: 124mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 74IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 0.3mg