Din Tai Fung Inspired Cucumber Salad
A refreshing and crunchy Asian cucumber salad with just the right amount of spice - inspired by the Michelin-rated Din Tai Fung restaurant. Made with garlic, rice vinegar, Persian cucumbers, fresno chile, sesame oil and drizzled with chili oil. A perfectly light salad for an appetizer or low-carb snack!
Wash cucumbers and cut evenly into ½ inch thick slices. Place cucumbers in a Tupperware container and add salt. Shake it up well. Chill cucumbers in fridge for 30 minutes. Meanwhile, make the dressing. Add minced chili, minced garlic, sesame oil, rice vinegar and sugar in a small bowl and mix well. Set Aside. Rinse and drain the cucumbers in a strainer. Pat dry with a towel. Add cucumbers to a mixing bowl, add the dressing and mix well. Plate the cucumbers, then drizzle with chili oil and serve right away.
*Nu tritional facts provided are only an estimate, accuracy is not guaranteed.
Add more chili oil to taste.
If you plan to serve the dish later, drain any excess water from the cucumbers and add the dressing just prior to serving.
If you're using table salt, I recommend rinsing the cucumbers twice so the dish will not be too salty.
The longer you let the cucumber sit with salt, the more water will draw out.
Cut the cucumbers thick for a nice crunchy bite!
Store the salad in a closed container for up to 2 days.
Serving: 2 g Calories: 70 kcal Carbohydrates: 6 g Protein: 1 g Fat: 5 g Saturated Fat: 1 g Sodium: 1166 mg Potassium: 176 mg Fiber: 1 g Sugar: 4 g Vitamin A: 141 IU Vitamin C: 7 mg Calcium: 21 mg Iron: 1 mg