Description

This chilled cucumber salad is a copycat version of the famous appetizer from Din Tai Fung. It’s cool, crisp, garlicky, and just the right amount of spicy and tangy. Perfect as a refreshing starter or a light side dish, this recipe comes together quickly and always impresses.

Ingredients

4 Persian cucumbers (or 1 large English cucumber)
1 teaspoon salt
2 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
1-2 teaspoons chili oil (adjust to taste)
1/2 teaspoon sesame seeds (optional, for garnish)

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Instructions

Wash the cucumbers and slice them into 1/4-inch thick rounds.
Place the cucumber slices in a bowl and toss with salt. Let them sit for 20–30 minutes to draw out excess water.
Drain the cucumbers and gently pat them dry with paper towels.
In a small bowl, mix together the garlic, rice vinegar, soy sauce, sesame oil, sugar, and chili oil.
Add the cucumbers to the sauce and toss well to coat.
Cover and refrigerate for at least 1 hour (or up to overnight) to let the flavors soak in.
Before serving, give it a final toss and sprinkle with sesame seeds if desired.

Notes

Persian or English cucumbers work best because of their thin skin and few seeds.
Adjust the chili oil based on how spicy you want it.
You can make this dish a day ahead—it tastes even better the next day.

Nutrition

Serving Size: ~1/2 cup
Calories: 45
Sugar: 2g
Sodium: 410mg
Fat: 3g
Saturated Fat: 0.4g
Unsaturated Fat: 2.4g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg