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Copycat Din Tai Fung Cucumber Salad

This copycat Din Tai Fung cucumber salad is fresh and simple with a sesame chili soy vinaigrette. Sprinkle with crushed chile flakes just before serving if you like more heat.
Print Recipe
Prep Time 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Salad, Side Dish
Cuisine: Asian, Copycat
Calories: 44
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1 1 1/4 pound English cucumber, sliced into 1/2-inch rounds
  • 1 teaspoon Kosher salt
  • 2 Tablespoons lite soy sauce
  • 2 Tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1/2 Tablespoon sugar
  • 1/2 Tablespoon toasted sesame oil
  • 1/2 Tablespoon chili oil

Method
 

  1. Place cucumbers in a large bowl. Sprinkle with salt and let stand for 30 minutes.
  2. Rinse cucumbers with water to remove salt, and pat dry with paper towels.
  3. Whisk soy sauce, vinegar, garlic, sugar, sesame oil, and chili oil in a separate bowl until smooth.
  4. Add cucumber slices to the oil mixture; stir to combine. Let stand for 10 minutes. Serve immediately.

Nutrition

Calories: 44kcalCarbohydrates: 5gProtein: 1gFat: 2gSodium: 506mgFiber: 1gSugar: 3g

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