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Din Tai Fung Cucumber Recipe

Din Tai Fung Cucumber Recipe

Dive into the authentic salad recipe. A refreshing blend of crisp cucumbers, aromatic sesame oil, and a hint of spice. This easy-to-make dish captures the essence of Asian cuisine, offering a burst of flavors in every bite.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Relax/Chill Time (optional but recommended) 30 minutes
Total Time 45 minutes
Course Appetizer, Side Dish
Cuisine Asian
Servings 2 serving
Calories 80 kcal

Equipment

  • 1 Knife and Cutting Board
  • 1 Mixing Bowl
  • 1 Measuring Cups and Spoon
  • 1 Serving Dish

Ingredients
  

  • 2 Large Cucumbers thinly sliced
  • 2 tbsp Sesame Oil
  • 1 tbsp Vinegar preferably rice vinegar for an authentic taste
  • 1 tbsp Soy Sauce
  • 2 Cloves Garlic minced finely
  • 1/2 teaspoon Red Pepper Flakes adjust to taste
  • 1 tbsp Toasted Sesame Seeds
  • 1/2 teaspoon Salt adjust to taste
  • 1 teaspoon Sugar

Instructions
 

Preparation

  • Start by washing the cucumbers thoroughly. Once they’re clean, use your knife to slice them into thin, even rounds. Place them on the cutting board and set aside.
    Washing the Cucumbers

Mixing the Dressing

  • In one of your mixing bowls, combine the sesame oil, vinegar, and soy sauce. Stir well. Now, add in the minced garlic, a pinch of salt, and a sprinkle of sugar. Mix everything together until it’s well-blended.
    Mixing Bowl

Tossing the Cucumbers

  • Add the sliced cucumbers to the bowl with the dressing. Gently toss them, ensuring each slice gets coated with the flavorful dressing.
    Sliced Cucumbers in the bowl

Spicing it Up

  • If you’re a fan of some heat, sprinkle in the red pepper flakes. Remember, a little can go a long way!
    Red pepper flakes

Garnishing

  • Once everything’s mixed, transfer the salad to your serving dish. Sprinkle the toasted sesame seeds on top for that extra crunch and visual appeal.
    Garnishing

Chilling

  • While you can eat the salad right away, letting it chill in the fridge for about 30 minutes can enhance the flavors. It’s worth the wait!
    Bucket of Din Tai Fung Cucumber Recipe

Notes

The cucumber salad is straightforward, but a few insider tips can elevate your dish to the next level. Here are some handy pointers to get the most out of this recipe:
  1. Choosing Cucumbers: Go for firm, bright green cucumbers. If they’re soft or have blemishes, they might not give the best results. Freshness is key to capturing the authentic taste of the din tai fung.
  2. Adjusting Spice Levels: Not everyone has the same spice tolerance. If you’re not a fan of too much heat, go easy on the red pepper flakes. On the other hand, if you love a fiery kick, feel free to add a bit more!
  3. Dressing Consistency: If you find the dressing too thick or too thin, you can adjust it. Add a splash more vinegar for a thinner consistency or a tad more sesame oil for a richer feel.
  4. Serving Suggestions: This recipe pairs wonderfully with a variety of dishes. Try serving it alongside grilled chicken or tofu for a complete meal.
  5. Storage: If you have leftovers, store them in an airtight container in the fridge. The salad tastes even better the next day as the flavors meld together. Just remember to consume it within 2-3 days for the best freshness.
With these tips in your culinary toolkit, you’re all set to master the salad and impress your friends and family with your skills!

Nutrition

Serving: 130gCalories: 80kcalCarbohydrates: 10gProtein: 1.5gFat: 4.5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2.5gSodium: 225mgPotassium: 112.5mgFiber: 0.375gSugar: 1.5gVitamin A: 30IUVitamin C: 2.025mgCalcium: 26mgIron: 0.54mg
Keyword din tai fung cucumber recipe
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