Din Tai Fung-Inspired Cucumber Salad Recipe

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🥒 Din Tai Fung-Inspired Cucumber Salad Recipe 🧄

Looking for a refreshing, healthy appetizer that’s simple to make and packed with bold, garlicky flavors? This Din Tai Fung-inspired cucumber salad is a perfect choice! It’s a quick and easy dish that combines crisp cucumbers with a flavorful dressing made of soy sauce, garlic, sesame oil, and rice vinegar.

Follow this detailed recipe to make your own restaurant-style cucumber salad at home!

🛠️ Ingredients:

For the Salad:

  • 🥒 2 Persian or Japanese cucumbers (or any seedless variety)
  • 🧂 1 tablespoon salt

For the Dressing:

  • 🧄 2 cloves garlic, finely minced
  • 🥄 1 tablespoon soy sauce (use low-sodium if preferred)
  • 🍚 1 tablespoon rice vinegar
  • 🥄 1 tablespoon sesame oil
  • 🍬 1 teaspoon sugar
  • 🌶️ Optional: Chili oil or red pepper flakes for a spicy kick
  • 🌿 Optional: Fresh cilantro or toasted sesame seeds for garnish

🔪 Step-by-Step Instructions:

1️⃣ Prepare the Cucumbers:

  • Wash the cucumbers thoroughly.
  • Using a large knife or rolling pin, smash the cucumbers to break them into rough, uneven chunks. This creates more surface area for the dressing to soak in.
  • Cut the smashed cucumbers into bite-sized pieces.

2️⃣ Salt the Cucumbers:

  • Place the cucumber pieces in a bowl and sprinkle 1 tablespoon of salt over them.
  • Toss well to coat the cucumbers with salt.
  • Let them sit for 20 minutes to draw out excess moisture. This step enhances their crunch.

3️⃣ Make the Dressing:

  • In a small bowl, mix together:
    • 2 cloves of minced garlic
    • 1 tablespoon soy sauce
    • 1 tablespoon rice vinegar
    • 1 tablespoon sesame oil
    • 1 teaspoon sugar
  • Stir until the sugar dissolves.

4️⃣ Combine and Chill:

  • After 20 minutes, drain the excess water from the cucumbers and gently pat them dry with a paper towel.
  • Pour the dressing over the cucumbers and toss to coat evenly.
  • Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

5️⃣ Serve and Enjoy:

  • Remove the salad from the fridge.
  • Garnish with toasted sesame seeds, fresh cilantro, and chili oil if desired.
  • Serve cold as a refreshing appetizer or side dish!

💡 Pro Tips:

  • Smashing the cucumbers is key! This technique helps the cucumbers absorb more of the flavorful dressing.
  • Adjust the garlic to your taste. If you love a strong garlic flavor, you can add more. If you prefer a milder taste, reduce the amount.
  • For a spicier version, add chili oil or red pepper flakes to the dressing.
  • Pair this salad with dumplings, noodles, or grilled meats for a complete meal.

🌟 Why You’ll Love This Recipe:

  • Quick and easy to make
  • Healthy and low-calorie
  • Perfect balance of salty, sweet, tangy, and garlicky flavors
  • Great for meal prep and stays fresh in the fridge for up to 2 days

🍽️ Serving Suggestions:

This cucumber salad is a versatile dish that can be served in many ways:

  • As an appetizer before a meal
  • As a side dish with dumplings, noodles, or rice dishes
  • As a snack on a hot summer day

📌 FAQ:

Q: Can I make this salad in advance?

  • Yes! This salad tastes even better after sitting in the fridge for a few hours. Just make sure to drain any excess liquid before serving.

Q: Can I use regular cucumbers?

  • You can, but Persian or Japanese cucumbers are recommended because they have fewer seeds and a crunchier texture.

Q: How long does this salad last in the fridge?

  • It will stay fresh for up to 2 days in an airtight container. However, it’s best enjoyed within the first day for maximum crunch.

🧡 Try This Recipe and Let Us Know!

We’d love to hear your feedback! Did you try this Din Tai Fung-inspired cucumber salad? Share your photos and tag us at #SwirlyRecipes on Facebook or Instagram! 😍

#SwirlyRecipes #CucumberSalad #HealthyAppetizer #QuickAndEasy #AsianCuisine #GarlicLovers

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