Authentic Din Tai Fung Cucumber Salad Recipe: A Must-Try
Are you looking to impress clients or colleagues with your culinary expertise? Look no further than the iconic Din Tai Fung cucumber salad. This simple yet extraordinary dish is a perfect example of how to create a memorable dining experience with minimal ingredients.
Ingredients
- 1 pound 450g Persian or English cucumbers 
- 1 teaspoon kosher salt 
- 2 tablespoons light soy sauce 
- 2 tablespoons rice vinegar 
- ½ tablespoon sugar 
- 2 cloves garlic grated or finely minced 
- ½ tablespoon chili oil 
- ½ tablespoon sesame oil 
Instructions
Prepare the Cucumbers:
- Slice the cucumbers into 1/2-inch thick rounds. 
- Place the cucumber slices in a large bowl and sprinkle with kosher salt. Toss to combine and let sit for 20-30 minutes to draw out excess moisture.
- After salting, rinse the cucumbers under cold water to remove excess salt and pat them dry with paper towels.
Make the Dressing:
- In a separate bowl, whisk together the soy sauce, rice vinegar, sugar, grated garlic, chili oil, and sesame oil until the sugar dissolves. 
Combine and Marinate:
- Add the dried cucumber slices to the dressing and toss to ensure each piece is evenly coated.
- Let the cucumbers marinate in the refrigerator for at least 10 minutes before serving to allow the flavors to meld. 
Serve:
- Arrange the marinated cucumbers on a serving plate.
- Optional: Garnish with additional chili oil or sesame seeds for extra flavor and visual appeal.
Video
Notes
Nutrition Facts (Per Serving)
- Calories: 80-120 kcal
- Total Fat: 4g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 500mg
- Total Carbohydrates: 8g
- Dietary Fiber: 1g
- Sugars: 4g
- Protein: 2g