Inspired by the famous Din Tai Fung appetizer, this refreshing cucumber salad is easy to make and packed with flavour. The cucumbers are marinated in a tangy, slightly spicy dressing with hints of garlic and sesame. This dish is a perfect light appetizer or side, balancing flavours that are both savoury and refreshing. Enjoy this simple, delicious salad with your favourite Asian-inspired meals!
Mixing bowls – for preparing the cucumbers and dressing
Measuring spoons – for accurately measuring ingredients
Knife and cutting board – for slicing cucumbers and mincing garlic
Whisk – for mixing the dressing
Ingredients
2-3Persian cucumbersor 1 English cucumber, sliced into 1/4-inch thick rounds
1/2tspsaltfor sweating the cucumbers
1tbsprice vinegar
1tbspsoy sauce
1/2tbspsesame oil
1/2tbspsugar
1garlic cloveminced
1/4tspchili oiladjust to taste
1/2tspsesame seedsoptional, for garnish
Instructions
Prepare the cucumbers: Place cucumber slices in a bowl, sprinkle with salt, and let sit for 10–15 minutes to draw out excess water. Rinse cucumbers with cold water and pat dry.
Make the dressing: in a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and chili oil.
Combine and marinate: Add the cucumbers to the dressing and toss well to coat. Cover and refrigerate for at least 30 minutes to allow flavours to meld.
Serve and garnish: Before serving, sprinkle with sesame seeds if desired. Enjoy this salad cold as a refreshing appetizer or side dish
Notes
Adjusting Spice Level: For more spice, increase the amount of chili oil or add a pinch of red pepper flakes. Storage: Store leftovers in an airtight container in the refrigerator for up to 1 day. Serving Suggestions: This salad pairs well with dishes like dumplings, stir-fries, or rice bowls, adding a refreshing contrast to heavier flavours.