Description

This Valentine Easy Spicy Cucumber Salad (Din Tai Fung Copycat) features vibrant cucumbers coated in a zesty dressing of garlic and chili oil, making it a perfect quick and refreshing side dish for any occasion.

Ingredients

Scale

1 pound Persian cucumbers
2 teaspoons kosher salt
2 garlic cloves
1 teaspoon chili oil
1 teaspoon toasted sesame oil
2 teaspoons soy sauce
1 teaspoon unseasoned rice vinegar
1 teaspoon granulated sugar
2–4 tablespoons warm water
Optional garnish: Red Fresno pepper slices, toasted sesame seeds

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Instructions

Slice cucumbers into ¾-inch thick pieces.
Toss sliced cucumbers with kosher salt and let sweat in a colander for 30 minutes to 2 hours.
Combine garlic, chili oil, and sesame oil in a small bowl; rub garlic into oils.
Mix soy sauce, rice vinegar, sugar, and warm water into the flavored oil; adjust seasonings to taste.
Rinse cucumbers under cool water and pat dry with paper towels.
Drizzle sauce over cucumbers and toss gently to coat.
Garnish with Fresno pepper slices and sesame seeds before serving.

Notes

Use fresh garlic for best flavor.
Feel free to adjust the spice level by changing the amount of chili oil used.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 80
Sugar: 3g
Sodium: 300mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg