Quick & Easy Din Tai Fung Cucumber Salad

Ingredients

• 2 pieces Cucumber (medium, sliced into 1 cm thick rounds)
• 1 teaspoon Salt (regular table salt)
• 1 clove Garlic (minced)
• 2 tablespoons Soy Sauce (regular (light) soy sauce)
• 2 tablespoons Rice Vinegar (mild, unseasoned)
• 1 teaspoon Sesame Oil (toasted sesame oil for flavor)
• 1 teaspoon Sugar (granulated)
• 1 teaspoon Mirin (sweet rice wine)
• 1 teaspoon Chinese Chili Oil (adjust to taste; optional extra for serving)

Instructions

1. Slice Cucumbers

   Trim the ends off the cucumbers and slice them into 1 cm thick rounds or half‑moons.

   Time: PT5M

2. Salt and Massage

   Place the cucumber slices in a bowl, sprinkle 1 tsp salt over them, and gently massage the salt into the pieces. Let the cucumbers sit for 20 minutes to draw out excess water.

   Time: PT20M

3. Prepare Dressing

   While the cucumbers rest, combine minced garlic, soy sauce, rice vinegar, sesame oil, sugar, mirin, and chili oil in a small bowl. Whisk until the sugar dissolves.

   Time: PT5M

4. Rinse and Dry Cucumbers

   After 20 minutes, rinse the cucumbers under cold water to remove the excess salt, then pat them completely dry with paper towels.

   Time: PT5M

5. Combine and Toss

   Transfer the dried cucumber slices back to the mixing bowl, pour the dressing over them, and toss gently until evenly coated.

   Time: PT2M

6. Serve

   Serve immediately or let sit another 5 minutes for flavors to meld. Drizzle extra chili oil on top if you like more heat.

   Time: PT1M

Nutrition Facts

Calories

55

Protein

0.5 g

Carbohydrates

5 g

Fat

2 g

Fiber

1 g