Taiwanese Cucumber Salad Inspired by Din Tai Fung

Serves 4
Takes ~25 mins to make

Ingredients

• 4 Persian cucumbers
• 2.5 tbsp rice vinegar  
• 5 tbsp warm water
• 3 tsp cane sugar, divided
• 3/4 tsp kosher salt
• 1 garlic clove
• 1 Fresno chilies
• 1 tsp avocado oil
• 1 tsp Chili oil, just the oil no chilis pieces
• 1/2 tsp roasted sesame oil

Steps

Prep

Slice into ½ inch pieces:

• 4 Persian cucumbers

Thinly slice:

• 1 garlic clove

Remove the stem and seeds, and cut the pepper into thin slices:

• 1 Fresno chilies

Season cucumbers. 

Season the cucumbers with:

• 3/4 tsp kosher salt
• 1 tsp cane sugar

Mix well. Let them sit for 15 minutes, then remove the excess water.

Make vinegar mixture.

Then add:

• 2.5 tbsp rice vinegar
• 5 tbsp warm water
• 2 tsp cane sugar
• 1 garlic, sliced
• 1 Fresno chilies, sliced

Mix well. Let it marinate in the fridge for at least 1 hour, or up to 24 hours before serving. 

Dress and serve.

Arrange the thick rounds of crisp cucumbers in overlapping layers on a serving platter. Place a thin slice of garlic and a piece of Fresno chili only on the cucumber round on the top of the stack as garnish. Drizzle some vinegar mixture over the cucumbers.

In a small bowl, mix:

• 1 tsp avocado oil
• 1 tsp chili oil
• 1/2 tsp roasted sesame oil

Drizzle the oil mixture over the cucumbers.

Equipment

a sharp knife

a mixing bowl

a cutting board

measuring cups and spoons

a spatula

a small bowl

a tong

a serving plate

Metadata

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