Din Tai Fung Cucumber Salad

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 4 hours 40 minutes

食材

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)

步驟

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.

營養

• 卡路里: 132 kcal
• 總脂肪: 9 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 7 g
• 鈉: 2959 mg
• 總碳水化合物: 13 g
• 膳食纖維: 1 g
• 總糖: 9 g
• 蛋白質: 1 g