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din tai fung cucumber salad recipe

Din Tai Fung Cucumber Salad Recipe for a Refreshing Appetizer

Source: newestrecipes.com | Din Tai Fung Cucumber Recipe (Copycat)
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Salad, Side Dish
Cuisine Asian
Servings 4 people
Calories 60 kcal

Equipment

  • Sharp Knife or Mandoline: For precise and thin cucumber slicing.
  • Cutting Board: A stable surface for safely slicing ingredients.
  • Colander: To drain excess moisture from the cucumbers after salting.
  • Mixing Bowl: For tossing the cucumbers with the dressing.
  • Small Bowl: To prepare the dressing.
  • Whisk: For emulsifying the dressing ingredients.
  • Measuring Spoons and Cups: For accurate ingredient measurements.

Ingredients
  

  • 2 medium cucumbers, preferably Persian or English, thinly sliced
  • 1 tablespoon soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (or to taste)
  • 1/2 teaspoon sesame seeds, toasted (optional)

Instructions
 

  • Step 1: Prepare the Cucumbers: Thinly slice the cucumbers, either using a mandoline or a sharp knife. Aim for slices that are almost translucent. Place the sliced cucumbers in a colander, sprinkle with a pinch of salt, and let them sit for 10-15 minutes. This process helps to draw out excess moisture, resulting in a crisper salad. After 10-15 minutes, gently press the cucumbers to remove any remaining water.
  • Step 2: Create the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, minced garlic, and red pepper flakes. Ensure the sugar is fully dissolved and the dressing is well combined. Taste and adjust the seasoning as needed, adding more vinegar for tanginess or sugar for sweetness.
  • Step 3: Combine and Marinate: Transfer the drained cucumber slices to a mixing bowl. Pour the dressing over the cucumbers and gently toss to coat them evenly. Be careful not to over-mix, as this can bruise the cucumbers.
  • Step 4: Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For optimal flavor development, chilling for 1-2 hours is recommended. Before serving, sprinkle with toasted sesame seeds, if desired. Serve chilled as a refreshing appetizer or side dish. Optional Tips: For a milder flavor, remove the cucumber seeds before slicing. If rice vinegar is unavailable, white wine vinegar can be used as a substitute. Adjust the amount of red pepper flakes to control the spice level.

Notes

Variations

  • Ingredient Swaps:
    • Vinegar: Substitute rice vinegar with apple cider vinegar or white wine vinegar for a different tang.
    • Oil: Experiment with toasted sesame oil or chili-infused oil for added flavor.
    • Sweetener: Honey or maple syrup can replace sugar for a natural sweetener.
    • Vegetables: Add thinly sliced red onions, carrots, or bell peppers for added texture and visual appeal.
  • Regional Twists:
    • Korean: Incorporate gochujang (Korean chili paste) into the dressing for a spicy and umami-rich variation.
    • Japanese: Use yuzu juice in place of some of the rice vinegar for a citrusy twist.
    • Thai: Add fish sauce, lime juice, and a touch of palm sugar for a sweet, sour, and savory flavor profile.
  • Dietary Adjustments:
    • Vegan: Ensure the soy sauce used is vegan-friendly.
    • Low-Sodium: Use low-sodium soy sauce or tamari to reduce the sodium content.
    • Spicy: Adjust the amount of red pepper flakes to control the heat level, or add a finely chopped chili pepper for a more intense kick.

Serving Suggestions

This cucumber salad serves as an excellent appetizer, offering a refreshing start to any meal. It complements richer dishes such as grilled meats, fried foods, or spicy entrees. As a side dish, it pairs well with steamed rice, noodles, or dumplings. It can also be incorporated into bento boxes or picnic lunches for a light and flavorful option. The salad is best served chilled to enhance its crispness and refreshing qualities.

Storage Tips

To preserve freshness, store the prepared cucumber salad in an airtight container in the refrigerator. It is recommended to consume the salad within 24 hours of preparation to maintain its optimal texture and flavor. While it can be stored for up to 48 hours, the cucumbers may become slightly softer and the dressing may dilute slightly over time. Draining any excess liquid before serving can help maintain its crispness. It is not recommended to freeze this salad, as freezing will compromise the texture of the cucumbers.

Frequently Asked Questions

  • Question 1: Can I make this salad ahead of time? The salad can be prepared a few hours in advance. Chilling it allows the flavors to meld. However, it is best consumed within 24 hours for optimal texture.
  • Question 2: How do I prevent the salad from becoming too watery? Salting the cucumbers and draining them before adding the dressing helps remove excess moisture. Avoid over-mixing the salad, as this can also cause the cucumbers to release more water.
  • Question 3: Can I use other types of cucumbers? While Persian or English cucumbers are preferred due to their thin skin and fewer seeds, other varieties can be used. Be sure to peel and remove the seeds from thicker-skinned cucumbers.
  • Question 4: Is it possible to adjust the spice level? The amount of red pepper flakes can be adjusted to suit individual preferences. For a milder flavor, use a pinch or omit them entirely. A finely chopped chili pepper can be added for increased heat.
  • Question 5: What is the best way to toast sesame seeds? Sesame seeds can be toasted in a dry skillet over medium heat, stirring frequently, until they are golden brown and fragrant. Alternatively, they can be toasted in the oven at 350F (175C) for 5-7 minutes, or until golden brown.
Keyword Salad, Vegetarian