Din Tai Fung Cucumber Salad

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 4 hours 40 minutes

Ingrédients

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)

Instructions

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.

Nutrition

• Calories: 132 kcal
• Lipides Totaux: 9 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 7 g
• Sodium: 2959 mg
• Glucides Totaux: 13 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 9 g
• Protéines: 1 g