Din Tai Fung Cucumber Salad
This Din Tai Fung-inspired cucumber salad is a light, refreshing dish that combines crisp cucumbers with a savory dressing. It’s the perfect appetizer or side dish to complement any meal. Simple to make and full of flavor, this salad is a must-try!
Ingredients
- 2 medium cucumbers
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp soy sauce or tamari for gluten-free
- 1 tsp sugar
- 1 clove garlic minced
- ½ tsp red pepper flakes optional
- 1 tbsp sesame seeds
- Fresh cilantro chopped (for garnish)
Instructions
- Prepare the Cucumbers: Wash and peel the cucumbers. Slice them into thin rounds or cut them into matchstick-sized pieces.
- Make the Dressing: In a bowl, whisk together sesame oil, rice vinegar, soy sauce, sugar, minced garlic, and red pepper flakes (if using).
- Toss the Salad: Add the cucumber slices to the bowl with the dressing and toss to coat evenly.
- Garnish: Sprinkle sesame seeds and chopped cilantro on top for extra flavor and a beautiful finish.
- Serve: Chill for 10-15 minutes in the fridge before serving for best flavor.
Notes
- Calories: 80 kcal
- Fat: 6g
- Protein: 1g
- Carbohydrates: 6g
- Fiber: 2g
- Sugar: 2g
- Sodium: 350mg