Chilled Cucumber Salad
My family and I are obsessed with Din Tai Fung, a famous Taiwanese restaurant in California, and its chilled cucumber salad. This is a copycat version created for home.
Prep time:
Serving size: 4
Calories per serving: 157
Ingredients:
Serving size: 4
Calories per serving: 157
5 Persian or small cucumbers, cut into 1/2-inch rounds
4 1/2 teaspoons kosher salt
MARINADE:
3 tablespoons rice vinegar
2 tablespoons mirin (sweet rice wine)
2 tablespoons honey
2 teaspoons canola oil
2 teaspoons sesame oil
1/2 teaspoon chili garlic sauce
1/2 teaspoon kosher salt
Directions:
Place cucumbers in a colander over a plate; sprinkle with salt and toss. Let stand 20 minutes. Rinse and blot dry with paper towels.
In a large bowl or shallow dish, combine marinade ingredients. Add cucumbers; turn to coat. Refrigerate, covered, at least 4 hours or overnight.
Drain cucumbers, reserving 1/4 cup marinade. Arrange cucumbers on a serving plate; drizzle with reserved marinade. Serve cold.
Source: tasteofhome.com
In a large bowl or shallow dish, combine marinade ingredients. Add cucumbers; turn to coat. Refrigerate, covered, at least 4 hours or overnight.
Drain cucumbers, reserving 1/4 cup marinade. Arrange cucumbers on a serving plate; drizzle with reserved marinade. Serve cold.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
