Salads

Din Tai Fung Cucumber Salad

Name: Din Tai Fung Cucumber Salad
Prep time: 10 min
Cook time: 4 h 30 min
Total time: 4 h 40 min
Yield: 4 servings
Ingredients: 8 Persian cucumbers (sliced into 1/2-inch thick pieces); 1½ Tablespoons kosher salt; 3 Tablespoons rice vinegar; 2 Tablespoons sugar; 1 ½ Tablespoons Mirin; 1 ½ Tablespoons sesame oil; 3 cloves garlic (grated or minced); ½ teaspoon kosher salt; 1/2 Tablespoon chili oil (or more, to taste); ½ Tablespoon sesame oil; 1 fresno chile pepper (minced (optional)

4 servings

portionen

10 minutes

aktive zeit

4 hours 40 minutes

gesamtzeit

Kochen beginnen

Zutaten

8 Persian cucumbers (sliced into 1/2-inch thick pieces)

1½ Tablespoons kosher salt

3 Tablespoons rice vinegar

2 Tablespoons sugar

1 ½ Tablespoons Mirin

1 ½ Tablespoons sesame oil

3 cloves garlic (grated or minced)

½ teaspoon kosher salt

1/2 Tablespoon chili oil (or more, to taste)

½ Tablespoon sesame oil

1 fresno chile pepper (minced (optional)

Anweisungen

Add sliced cucumber to a small bowl. Sprinkle with 1 ½ TBSP kosher salt and toss to combine. Let sit for 30 minutes in the refrigerator.

After 30 minutes, rinse off the salt mixture and pat the cucumbers dry.

Meanwhile, make the dressing. In a small bowl whisk together the rice vinegar, mirin, sugar, sesame oil, garlic and salt. Mix well and set aside.

Toss the rinsed and dried cucumbers with the dressing and let marinate for a minimum of 4 hours, up to 2 days.

To serve: Taste for seasoning, and add additional salt if needed. Drizzle with chili oil and sprinkle with fresno chile and serve chilled.

Nährwertangaben

Portionsgröße

Kalorien

132 kcal

Gesamtfett

9 g

Gesättigtes Fett

1 g

Ungesättigtes Fett

7 g

Transfett

Cholesterin

Natrium

2959 mg

Gesamtkohlenhydrate

13 g

Ballaststoffe

1 g

Zucker insgesamt

9 g

Eiweiß

1 g