Din Tai Fung Cucumber Salad: Quick, Refreshing, and Delicious
A refreshing and quick dish inspired by Din Tai Fung, this cucumber salad brings vibrant flavors and crunch to your table.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: Chinese
- Diet: Vegan
Ingredients
Scale
- 2 cups cucumbers
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1 tablespoon sesame seeds
Instructions
- Wash and slice the cucumbers into thin rounds.
- In a bowl, mix soy sauce, rice vinegar, sesame oil, sugar, and minced garlic.
- Toss the cucumber slices with the dressing until well coated.
- Sprinkle sesame seeds on top for garnish.
- Serve chilled.
Notes
- Let the salad sit for at least 10 minutes before serving for better flavor absorption.
- Feel free to add chili flakes for a spicy kick.
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 1g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Din Tai Fung, Cucumber Salad, Quick, Refreshing, Salad