Yes! This is a recipe for a Copycat Din Tai Fung Cucumber Salad, which is based on the famous restaurant’s tasty and refreshing food of the same name.
Ingredients:
two big English cucumbers or three to four small Persian cucumbers
1/2 teaspoon of kosher salt 1 tablespoon of rice vinegar 1 tablespoon of sesame oil
1 teaspoon of sugar 1 to 2 chopped garlic cloves
1 tablespoon of toasted sesame seeds and 1 teaspoon of freshly chopped ginger
1 to 2 red Thai chilies or red pepper flakes you can add for extra heat
1/4 tablespoon chopped fresh cilantro or green onions as a garnish
Instructions:
First, wash the cucumbers really well. Cut the cucumbers in half lengthwise, then into rounds that are 1/4 inch thick. They will look more real if you cut them into sticks or halves along the length.
Add the kosher salt to the cucumber slices that have been put in a big bowl. To make sure the cucumbers are covered in salt all over, toss them.
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Keep the cucumbers out of the way for 20 to 30 minutes. This method helps the cucumbers lose extra water, which makes them crunchier and lets the tastes get deeper into them.
Once the cucumbers have had time to rest, drain off any extra juice that has gathered. Use paper towels to dry the cucumbers and get rid of any extra water. This step is necessary to make sure the salad dressing sticks well to the cucumbers.
Mix the sugar, rice vinegar, soy sauce, and sesame oil in a small bowl with a whisk. Mix it around until all the sugar is gone.
Grate the ginger and chop the garlic and add them to the dressing. Add the chopped red Thai chilies or a pinch of red pepper flakes if you like your food a little spicy. Make sure to mix the items together well.
Put the dried cucumbers back in the bowl. Pour the dressing over the cucumbers and toss them around gently but thoroughly to cover every slice with the tasty dressing.
Spread the toasted sesame seeds out on top of the salad and give it one last light toss to mix them in.
Put the cucumber salad on a plate or bowl for serving. To add color and flavor, finely chop fresh cilantro or green onions and put them on top.
Let the salad sit for 10 to 15 minutes before serving for the best taste. In this way, the cucumbers can soak up the dressing and the tastes can mix.
Tips
When Picking Cucumbers: English cucumbers are great for this salad because they have fewer seeds and softer skin. You could also use Persian cucumbers, which are sweeter and fresher.
Changing the Heat: You can change how spicy the salad is by adding more or less red Thai chilies or red pepper flakes.
Getting Ready: You can make this salad ahead of time. Just put it in a jar that won’t let air in and put it in the fridge. For the freshest taste and texture, eat it within one to two days of making it.
Total Fat 2g
Saturated Fat 0g
Cholesterol 0mg
Sodium 504mg
Total Carbohydrate 5g
Total Sugars 3g
Protein 1g
Vitamin C 3mg
Calcium 19mg
Iron 0mg
Potassium 167mg
