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

분량

10 minutes

활동 시간

4 hours 40 minutes

총 시간

요리 시작

재료

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)

방향

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.

영양 정보

1회 제공량

칼로리

132 kcal

지방 전체

9 g

포화 지방

1 g

불포화 지방

7 g

트랜스 지방

콜레스테롤

나트륨

2959 mg

탄수화물 전체

13 g

식이섬유

1 g

총 당류

9 g

단백질

1 g