Description
This Valentine Easy Spicy Cucumber Salad (Din Tai Fung Copycat) is packed with crisp flavors and vibrant colors. Simple to prepare, it’s a delightful dish for any gathering.
Ingredients
Scale
- 1 pound Persian cucumbers
- 2 teaspoons kosher salt
- 2 garlic cloves
- 1 teaspoon chili oil
- 1 teaspoon toasted sesame oil
- 2 teaspoons soy sauce
- 1 teaspoon unseasoned rice vinegar
- 1 teaspoon granulated sugar
- 2–4 tablespoons warm water
- Optional garnishes: red Fresno pepper, toasted sesame seeds
Instructions
- Slice Persian cucumbers and toss with kosher salt; let sweat for 30 minutes to 2 hours.
- Mix garlic, chili oil, and toasted sesame oil together in a bowl.
- Add soy sauce, rice vinegar, sugar, and warm water to the garlic oil mixture; whisk to combine.
- Rinse the salted cucumbers under cold water and pat dry.
- Combine cucumbers and garlic sauce in a large bowl, tossing to coat.
- Garnish with Fresno peppers and sesame seeds before serving.
Notes
Do not skip rinsing the cucumbers to avoid excessive saltiness.
Make the dressing in advance for deeper flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg