Din Tai Fung Cucumber Recipe
The Din Tai Fung Cucumber Recipe is a light, refreshing vegetarian dish made popular by the famous Taiwanese restaurant of the same name. This cold cucumber salad has a tangy flavor from the fresh garlic and chili-garlic sauce, and a unique texture from pickled cucumber strips. It’s simple to make and makes a great appetizer or side dish.
– 2 cucumbers
– 1/4 cup garlic, minced
– 3 tablespoons chili-garlic sauce
– 2 tablespoons sugar
– 2 tablespoons rice vinegar
– 1 teaspoon salt
1. Slice the cucumbers into thin strips, about 1/4 inch thick.
2. In a mixing bowl, combine the garlic, chili-garlic sauce, sugar, rice vinegar, and salt. Mix well.
3. Add the cucumber strips to the sauce and mix to combine.
4. Allow the mixture to sit for at least 30 minutes, so the cucumbers can pickle and absorb the flavor of the sauce.
5. Serve chilled or at room temperature. Enjoy!