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Cucumber Salad

A refreshing, crunchy, slightly spicy cucumber salad that's perfect as a side dish or light snack, inspired by the popular Din Tai Fung recipe.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: Asian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces Persian cucumbers (or 2 English cucumbers)
  • 1.5 teaspoons kosher salt (for draining) Adjust according to preference
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon rice vinegar (unseasoned)
  • 1 tablespoon chili oil Adjust for spice level
  • 1.5 teaspoons sugar (white or cane) Increase for sweeter flavor
  • 2 teaspoons toasted sesame oil
  • 2 cloves garlic (finely minced)
  • to taste Red pepper flakes
  • to taste Toasted sesame seeds (for garnish)
  • to taste Thinly sliced Fresno chilies (for garnish)

Method
 

Preparation
  1. Cut the cucumbers into bite-sized pieces or sticks, depending on preference.
  2. Place the cucumber pieces in a bowl and sprinkle with kosher salt. Let them sit for about 10-15 minutes to draw out excess moisture.
Dressing
  1. In a separate bowl, mix together the soy sauce, rice vinegar, chili oil, sugar, toasted sesame oil, and minced garlic. Stir until the sugar is dissolved.
Marination
  1. After draining the cucumbers, rinse briefly to remove excess salt. Toss the cucumbers in the dressing until well coated.
  2. Allow them to marinate for about 10 minutes for the flavors to meld.
Serving
  1. Garnish with red pepper flakes, toasted sesame seeds, and thinly sliced Fresno chilies before serving.

Notes

Store any leftovers in an airtight container in the fridge for 2-3 days. The cucumbers may release more water, so give them a quick stir before serving again. Adjust the dressing to taste, adding more vinegar for tanginess or more sugar for sweetness. Consider adding chopped scallions or cilantro for extra flavor.