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.
Ingredients
- 1 English cucumber , 1 1/4 pound
- 1 teaspoon kosher salt
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 cloves garlic
- 1.5 teaspoons sugar
- 1.5 teaspoons toasted sesame oil
- 1.5 teaspoons chili oil
Instructions
-
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
In a separate bowl whisk soy sauce, vinegar, garlic, sugar, sesame oil, and chili oil until smooth.
-
4
Add cucumber slices to the oil mixture; stir to combine. Let stand for 10 minutes. Serve immediately.
Nutrition Facts
Per serving
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