Din Tai Fung Cucumber Salad
Ingredients
-
1
pound
Persian cucumbers
-
2
teaspoons
sea salt
-
3
tablespoons
rice vinegar
-
2
teaspoons
soy sauce
-
2
teaspoons
sugar
-
1
clove
garlic
-
1
tablespoon
chili crisp
-
½
teaspoon
sesame oil
-
1
slice
fresno pepper
Instructions
- Cut the cucumbers into thick rounds and place them in a bowl.
- Sprinkle salt over the cucumbers, toss, cover, and refrigerate for about 10 minutes.
- Rinse the cucumbers thoroughly to remove the salt, drain, and pat dry.
- In a bowl, combine rice vinegar, sugar, soy sauce, garlic, chili crisp, and sesame oil, stirring until the sugar dissolves.
- Place the dried cucumbers in a container and pour the sauce over them, then cover and refrigerate for 30 minutes.
- Serve the cucumbers arranged on a plate, drizzled with any remaining sauce, and topped with a slice of garlic and fresno pepper.
Nutrition Facts (estimated)
Servings
2
Calories
136
Total fat
8g
Total carbohydrates
13g
Total protein
3g
Sodium
3336mg
Cholesterol
0mg
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