Copycat Din Tai Fung Cucumber Salad

Name: Copycat Din Tai Fung Cucumber Salad
Total time: 40 min
Yield: 6 Servings
Ingredients: 🥒 1 (1 1/4 pound) English cucumber; 🧂 1 teaspoon kosher salt; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 🧄 2 cloves garlic; 1 1/2 teaspoons sugar; 1 1/2 teaspoons toasted sesame oil; 1 1/2 teaspoons chili oil

Cost $5, save $10

Source: Recommended by CookPal

40 Min
6 Servings
$5

Copycat Din Tai Fung Cucumber Salad

Cost $5, save $10

Source: Recommended by CookPal

40 Min
6 Servings
$5

INGREDIENTS

Vegetables
- 🥒 1 (1 1/4 pound) English cucumber
Spices and Condiments
- 🧂 1 teaspoon kosher salt
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 🧄 2 cloves garlic
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons toasted sesame oil
- 1 1/2 teaspoons chili oil

STEPS

Place cucumbers in a large bowl. Sprinkle with salt and let stand for 30 minutes.

Rinse cucumbers with water to remove salt, and pat dry with paper towels.

In a separate bowl whisk soy sauce, vinegar, garlic, sugar, sesame oil, and chili oil until smooth.

Add cucumber slices to the oil mixture; stir to combine. Let stand for 10 minutes. Serve immediately.

NUTRIENTS

Per 1 serving

🔥

Calories

1
Protein
5
Carbs
2
Fats

💡 For extra heat, sprinkle with crushed chili flakes before serving.Use fresh garlic for a more robust flavor.The cucumber slices can be chilled for 10 minutes before mixing with the dressing for a colder, crisper salad.