Description
A refreshing and crunchy cucumber salad inspired by Din Tai Fung that makes for a perfect side dish or light meal.
Ingredients
Scale
- 2 Persian or English cucumbers
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- Optional: minced garlic or sliced chili
Instructions
- Wash and dry the cucumbers.
- Slice them about half an inch thick.
- In a bowl, mix rice vinegar, soy sauce, sesame oil, and sugar together.
- Add optional minced garlic or sliced chili if desired.
- Toss the cucumbers with the dressing.
- Refrigerate for at least 20 minutes to allow flavors to meld.
Notes
Cucumber salad can be made ahead of time but is best eaten the same day for maximum crunchiness. Experiment with different vinegars or oils if you’re out of the main ingredients.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: cucumber salad, side dish, vegan salad, Asian cuisine, refreshing salad