Greetings from FoodieFront for another gastronomic journey! We’re delving into the wonderful world of Din Tai Fung today with a recipe for Din Tai Fung Cucumber Salad, which is both cool and filling. This salad, with its crisp texture and well-balanced flavors, goes well with any meal. But first, let’s learn an interesting fact about this cuisine before we get our hands dirty.
Did you know that people from all different civilizations have been enjoying cucumber salads for centuries? They offer numerous health advantages in addition to serving as a refreshing alternative to heartier dishes. Because they are high in vitamins, low in calories, and high in moisture, cucumbers are a great option for a guilt-free treat. Let’s now discover the techniques for making the ideal Din Tai Fung Cucumber Salad.
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INGREDIENTS
- 4 fresh cucumbers
- 2 cloves of garlic, minced
- 1 tablespoon of sesame oil
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 teaspoon of sugar
- 1 teaspoon of chili oil (adjust to taste)
- Sesame seeds for garnish
- Chopped green onions for garnish
INSTRUCTIONS
Prepare the Cucumbers:
-
The cucumbers should be cleaned, peeled, and then thinly sliced. For accuracy, you can use a mandoline.
Dehydrate the Cucumbers:
-
After giving the cucumber slices a light dusting of salt, allow them to sit for ten to fifteen minutes. This ensures a crisp texture by helping to extract extra moisture.
Create the Dressing:
-
Minced garlic, sesame oil, soy sauce, rice vinegar, sugar, and chili oil should all be combined in a mixing bowl. Mixing the ingredients with a whisk allows the sugar to dissolve.
Toss and Chill:
-
After patting the cucumber slices dry, coat them evenly with the prepared dressing by tossing them in. For the flavors to really merge, refrigerate the salad for a minimum of half an hour.
Serve with Flair:
-
To add even more taste and visual appeal, top with chopped green onions and sesame seeds when you’re ready to serve.
Din Tai Fung Cucumber Salad
Experience the revitalizing charm of Din Tai Fung Cucumber Salad. Enjoy the delicious embrace and crisp texture of this Taiwanese treat. Use this easy recipe to up your cooking game.
Equipment
- Cutting board
- Knife
- Mandoline (optional)
- Mixing bowl
- Whisk
Ingredients
- 4 fresh cucumbers
- 2 cloves of garlic, minced
- 1 tablespoon of sesame oil
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 teaspoon of sugar
- 1 teaspoon of chili oil (adjust to taste)
- Sesame seeds for garnish
- Chopped green onions for garnish
Instructions
Prepare the Cucumbers:
- The cucumbers should be cleaned, peeled, and then thinly sliced. For accuracy, you can use a mandoline.
Dehydrate the Cucumbers:
- After giving the cucumber slices a light dusting of salt, allow them to sit for ten to fifteen minutes. This ensures a crisp texture by helping to extract extra moisture.
Create the Dressing:
- Minced garlic, sesame oil, soy sauce, rice vinegar, sugar, and chili oil should all be combined in a mixing bowl. Mixing the ingredients with a whisk allows the sugar to dissolve.
Toss and Chill:
- After patting the cucumber slices dry, coat them evenly with the prepared dressing by tossing them in. For the flavors to really merge, refrigerate the salad for a minimum of half an hour.
Serve with Flair:
- To add even more taste and visual appeal, top with chopped green onions and sesame seeds when you're ready to serve.
Video
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Frequently Asked Questions:
Q: What is Din Tai Fung Cucumber Salad?
A pleasant Taiwanese meal called Din Tai Fung Cucumber Salad is made with thinly sliced cucumbers combined with a delicious vinaigrette. It’s a tasty and crunchy side that goes well with a variety of dishes.
Q: How do I make Din Tai Fung Cucumber Salad at home?
It is simple to make this salad! Prepare a flavorful dressing, wash, peel, and slice fresh cucumbers, then dehydrate them with salt before tossing and chilling. Our recipe contains thorough directions.
Q: Can I customize the dressing?
Definitely! We make a simple dressing with sesame oil, soy sauce, garlic, and other ingredients in our recipe. To suit your tastes, feel free to add ingredients or change quantities.
Q: Are there any specific types of cucumbers recommended?
Regular cucumbers work well in this recipe. English cucumbers also work well, if you’d rather. To get the ideal crunch, it’s important to slice them thinly.
Q: Is Din Tai Fung Cucumber Salad suitable for vegetarians?
It is suitable for vegetarians. Cucumbers, garlic, and a flavorful dressing free of meat products are the major ingredients.
Q: How long does it take to make this salad?
With preparation and chilling included, the entire time comes to about one hour and ten minutes. The dish is simple and quick to prepare, but it’s worth waiting for the flavors to mingle.
Q: Can I make adjustments to the spiciness level?
Of course! For a dash of spiciness, the recipe calls for chili oil. To make it milder or spicier, adjust the quantity according to your preferred level of spice.
Q: What equipment do I need to make Din Tai Fung Cucumber Salad?
A cutting board, knife, whisk, mixing bowl, and mandoline (if desired) are adequate basic kitchen tools. No specialized gear is needed.
Q: How can I store leftovers?
You can keep leftovers chilled for up to two days in an airtight container. For the finest crispness, it is best consumed fresh.
Nutrition Fact –
Per Serving (assuming 4 servings):
Calories: Approximately 60-80 kcal
Total Fat: 4-6g
Saturated Fat: 0.5-1g
Cholesterol: 0mg
Sodium: 500-700mg (mainly from soy sauce)
Total Carbohydrates: 6-8g
Dietary Fiber: 1-2g
Sugars: 3-4g
Protein: 1-2g
