Din Tai Fung Cucumber Salad Made In 15 Minutes Recipes
DIN TAI FUNG CUCUMBER SALAD MADE IN 15 MINUTES
This copycat recipe for Din Tai Fung cucumbers features fresh, crunchy cucumbers with an addictive garlicky tangy dressing. It's incredibly easy to make and comes together in just 15 minutes with no cooking, making it the perfect quick and healthy side dish!
Provided by Joe Duff
Categories Side
Time 5m
Number Of Ingredients 6
Steps:
- Cut the cucumbers and sprinkle them with salt. Let them rest for 30 minutes so they start getting wet and soft. Rinse with water.
- Combine rice vinegar, sugar, chili oil, and garlic in a bowl and serve over cucumbers. Enjoy cold.
Nutrition Facts : ServingSize 1 serving, Calories 125 calories, Fat 7, Carbohydrate 16, Protein 1
DIN TAI FUNG CHILLED CUCUMBER SALAD
My family and I are obsessed with Din Tai Fung, a famous Taiwanese restaurant in California, and their chilled cucumber salad. This was a copycat version I created at home. - Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place cucumbers in a colander over a plate; sprinkle with salt and toss. Let stand 20 minutes. Rinse and blot dry with paper towels., In a large bowl or shallow dish, combine marinade ingredients. Add cucumbers; turn to coat. Refrigerate, covered, at least 4 hours or overnight., Drain cucumbers, reserving 1/4 cup marinade. Arrange cucumbers on a serving plate; drizzle with reserved marinade. Serve cold.
Nutrition Facts : Calories 66 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 439mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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- Slice the cucumber into ½ inch thick rounds and put into a small bowl. Lightly sprinkle with Kosher salt and toss them well. Put them in the fridge and allow to sit there for between 45 and 60 minutes.
- When the time has expired, rinse with water to remove any excess salt. Taste the cucumber, and if it is still a little too salty, rewash it.
- To make the marinade, take a small bowl and add the canola oil, chili garlic sauce, honey, mirin, rice vinegar, salt, and sesame oil. Mix thoroughly and put to one side.
- Take the pre-brined slices of cucumber, pat dry with kitchen paper, and tip them into a one-gallon-sized ziplock bag. Pour in the marinade. Carefully seal the bag and shake well to mix the contents. Put the bag on its side in your fridge and allow it to marinate for a minimum of four hours.
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