Refreshing Din Tai Fung Cucumber Recipe
Discover the delightful crunch of this Din Tai Fung cucumber recipe. Perfectly pickled cucumbers are marinated in a flavorful blend of soy sauce, rice vinegar, and sesame oil, offering a tangy and umami-rich bite. This quick and easy dish is ideal as an appetizer or side, elevating any meal with its vibrant colors and fresh taste. Your guests will be asking for seconds!
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves 4
- Category: Appetizer
- Method: Marinating
- Cuisine: Asian
Ingredients
Scale
- 2 medium English cucumbers, quartered
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 clove garlic, minced
- 1/4 tsp red pepper flakes (adjust to taste)
- 2 green onions, finely chopped
Instructions
- Wash cucumbers under cold water. Slice lengthwise into quarters and scoop out seeds.
- In a bowl, mix soy sauce, rice vinegar, sesame oil, minced garlic, and red pepper flakes until well combined.
- Add cucumber pieces to the marinade and gently toss to coat evenly.
- Refrigerate in an airtight container for at least 30 minutes to let flavors meld.
- Before serving, sprinkle chopped green onions on top for added freshness.
Nutrition
- Serving Size: 1/4 of recipe (approximately 100g)
- Calories: 55
- Sugar: 3g
- Sodium: 620mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg