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Din Tai Fung Chilled Cucumber Salad

Total Time

Prep: 35 min + chilling

Makes

4 servings

My family and I are obsessed with Din Tai Fung, a famous Taiwanese restaurant in California, and their chilled cucumber salad. This was a copycat version I created at home. — Andrea Potischman, Menlo Park, California
Din Tai Fung Chilled Cucumber Salad Recipe photo by Taste of Home

Ingredients

  • 5 Persian or small cucumbers, cut into 1/2-inch rounds
  • 4-1/2 teaspoons kosher salt
  • MARINADE:
  • 3 tablespoons rice vinegar
  • 2 tablespoons mirin (sweet rice wine)
  • 2 tablespoons honey
  • 2 teaspoons canola oil
  • 2 teaspoons sesame oil
  • 1/2 teaspoon chili garlic sauce
  • 1/2 teaspoon kosher salt

Directions

  1. Place cucumbers in a colander over a plate; sprinkle with salt and toss. Let stand 20 minutes. Rinse and blot dry with paper towels.
  2. In a large bowl or shallow dish, combine marinade ingredients. Add cucumbers; turn to coat. Refrigerate, covered, at least 4 hours or overnight.
  3. Drain cucumbers, reserving 1/4 cup marinade. Arrange cucumbers on a serving plate; drizzle with reserved marinade. Serve cold.

Nutrition Facts

3/4 cup: 66 calories, 3g fat (0 saturated fat), 0 cholesterol, 439mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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