Description
A refreshing and tangy cucumber salad inspired by Din Tai Fung, featuring crisp Persian cucumbers marinated in a flavorful mix of rice vinegar, mirin, sesame oil, and garlic, finished with a hint of chili heat. Perfect as a light appetizer or side dish.
Ingredients
Cucumber
- 8 Persian cucumbers, sliced into 1/2-inch thick pieces
- 1½ tablespoons kosher salt
Dressing
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1½ tablespoons mirin
- 1½ tablespoons sesame oil
- 3 cloves garlic, grated or minced
- ½ teaspoon kosher salt
To Serve
- ½ tablespoon chili oil (or more, to taste)
- ½ tablespoon sesame oil
- 1 fresno chile pepper, minced (optional)
Instructions
- Salt the Cucumbers: Add the sliced cucumbers to a small bowl. Sprinkle evenly with 1½ tablespoons kosher salt and toss to combine. Place the bowl in the refrigerator and let the cucumbers sit for 30 minutes to draw out excess moisture.
- Rinse and Dry: After 30 minutes, rinse the cucumbers thoroughly under cold water to remove the salt. Pat them dry gently with paper towels or a clean kitchen towel to remove excess water.
- Prepare the Dressing: In a small bowl, whisk together the rice vinegar, mirin, sugar, sesame oil, grated garlic, and ½ teaspoon kosher salt until the sugar dissolves and the ingredients are fully combined. Set the dressing aside.
- Toss with Dressing: Add the rinsed and dried cucumbers to a mixing bowl and pour the dressing over them. Toss gently to coat all cucumber pieces evenly. Cover and refrigerate to marinate for a minimum of 4 hours, or up to 2 days for deeper flavor.
- Serve: Before serving, taste the salad and adjust seasoning with additional salt if needed. Drizzle with chili oil and sesame oil, then sprinkle the minced fresno chile over the top for a spicy kick. Serve chilled for best flavor and texture.
Notes
- For a crunchier texture, use Persian cucumbers, but regular cucumbers can be substituted.
- The marinating time can be extended up to 2 days to develop more intense flavors.
- Adjust chili oil and fresno chile amounts according to preferred spice level or omit for a milder salad.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Taiwanese
