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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
3-Ingredient Chicken and Waffle Bites
You only need 3 ingredients to get the full chicken and waffle experience with these shortcut chicken and waffle bites. Lightly breaded chicken tenders are dipped in pancake batter, and popped into a waffle iron until they are crisp and golden. Serve with syrup for dipping.
Grilled Zucchini with Parmesan
This grilled zucchini side dish with garlic butter and melted Parmesan is a summer favorite at my house. So easy and tasty, and complements grilled steak, ribs, chicken, or fish.
Let's Make Whoopie Pies
Gear up for game day with these adorable football-shaped whoopie pies using Reynolds KITCHENS® Parchment Paper with SmartGrid® to bake the pies and Reynolds KITCHENS® Quick Cut™ Plastic Wrap to pipe the frosting.