DIN TAI FUNG CHILLED CUCUMBER SALAD

Din Tai Fung Chilled Cucumber Salad image

My family and I are obsessed with Din Tai Fung, a famous Taiwanese restaurant in California, and their chilled cucumber salad. This was a copycat version I created at home. - Andrea Potischman, Menlo Park, California

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 10

Previous Next

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 66 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 439mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges