Din Tai Fung Cucumber Salad
A refreshing cucumber salad with a tangy and slightly spicy dressing, inspired by Din Tai Fung.
Ingredients
- 4cupsCucumbers (deseeded & diagonally sliced)
- 4tbspApple Cider Vinegar
- 2tbspHoney
- 2tbspShaoxing Rice Wine
- 2tbspLight Soy Sauce
- 1tbspSesame Oil
- 1tspGarlic (minced)
- 1tspRed Chilli (deseeded & finely sliced)
- 1tbspChilli Oil
- 1tbspWhite Sesame Seeds (toasted)
- 2tbspSpring Onions (diagonally sliced)
- Salt to taste
How to make Din Tai Fung Cucumber Salad
Place the cucumber slices into a bowl. Sprinkle with salt and pepper.
In a small bowl, prepare the dressing: add the apple cider vinegar, honey, sesame oil, garlic, red chilli, light soy sauce, and Shaoxing rice wine. Mix well using a whisk.
Pour the dressing over the cucumber and mix well. Let the cucumber sit in the dressing for 10 minutes.
Transfer the cucumber salad to a serving dish using a slotted spoon. Drizzle some chilli oil over.
Garnish with spring onions and toasted sesame seeds.
Tips & Tricks
For extra flavor, let the cucumbers marinate in the dressing for longer than 10 minutes.
Adjust the amount of red chilli and chilli oil based on your spice preference.
Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...