Description
This Valentine Easy Spicy Cucumber Salad (Din Tai Fung Copycat) features zesty garlic, crunchy cucumbers, and a spicy dressing, making it a delightful quick side dish for any occasion.
Ingredients
Scale
- 1 pound Persian cucumbers
- 2 teaspoons kosher salt
- 2 garlic cloves, thinly sliced
- 1 teaspoon chili oil
- 1 teaspoon toasted sesame oil
- 2 teaspoons soy sauce
- 1 teaspoon unseasoned rice vinegar
- 1 teaspoon granulated sugar
- 2–4 tablespoons warm water
- Optional garnishes: sliced red Fresno pepper, toasted sesame seeds
Instructions
- Slice the Persian cucumbers into ¾-inch thick rounds.
- Toss cucumbers with kosher salt and let them sweat for 30 minutes to 2 hours.
- Combine sliced garlic, chili oil, and sesame oil in a bowl.
- Add soy sauce, rice vinegar, sugar, and warm water to the garlic mixture and stir until dissolved.
- Rinse the cucumbers well under cold water and pat dry with paper towels.
- In a mixing bowl, toss cucumbers with the dressing until well coated.
- Serve the salad and garnish with sliced Fresno pepper and sesame seeds.
Notes
Allow cucumbers to sweat for the best texture.
Adjust chili oil based on spice preference.
This salad is best enjoyed fresh but can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg