Refreshing Din Tai Fung Cucumber Recipe
Brighten up your meals with this refreshing Din Tai Fung cucumber dish. Crisp and cool cucumbers are tossed in a tangy dressing that’s bursting with flavor, making it an ideal appetizer or side for any occasion. Perfect for summer barbecues or cozy dinners, this simple yet delicious recipe will impress your guests and satisfy your cravings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Serves 4
- Category: Appetizer
- Method: No Cooking
- Cuisine: Chinese
Ingredients
Scale
- 2 medium English cucumbers, sliced
- 2 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 2 tbsp unseasoned rice vinegar
- 1 tbsp toasted sesame oil
- 1/2 tsp red pepper flakes (optional)
- 1 tsp brown sugar
- 1 tbsp toasted sesame seeds (for garnish)
Instructions
- Wash cucumbers thoroughly and slice them into bite-sized pieces.
- In a bowl, whisk together soy sauce, rice vinegar, sesame oil, minced garlic, sugar, and red pepper flakes until well combined.
- Add cucumber slices to the dressing and gently toss until evenly coated.
- Let the cucumbers marinate at room temperature for 15-30 minutes to enhance flavor.
- Serve chilled or at room temperature, garnished with toasted sesame seeds.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 4g
- Sodium: 550mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg