Din Tai Fung Chilled Cucumber Salad

1. Wash and dry the English cucumbers. Cut off the ends and slice them thinly. You can use a mandoline for thin, even slices if you have one.

1. Place the cucumber slices in a mixing bowl.

1. In a separate small bowl, mix together the minced garlic, soy sauce, rice vinegar, sesame oil, sugar, and chili oil if using. Stir until the sugar is dissolved.

Pour the sauce over the cucumber slices. Toss well to coat the cucumbers evenly with the dressing

1. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the cucumbers to chill.

1. Before serving, give the salad a final toss. Taste and adjust seasoning if necessary.

1. Transfer the chilled cucumber salad to a serving dish and garnish with toasted sesame seeds and chopped green onions.



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