Din Tai Fung Cucumber Salad
Crisp, cool cucumbers dressed in a tangy sesame-soy vinaigrette with roasted peanuts and chili oil. This restaurant-quality side takes 10 minutes and requires zero cooking.
- Total time
- 10 min
- Servings
- 4
- Calories
- 118
- Protein
- 4g
Ingredients
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Open the appInstructions
Step 1
Slice cucumber in half lengthwise, then scoop out seeds with a spoon.
Step 2
Cut each half into 1/4-inch-thick half-moons and place in a serving bowl.
Step 3
Whisk rice vinegar, soy sauce, and sesame oil in a small bowl until combined.
Step 4
Pour dressing over cucumber and toss gently until evenly coated.
Step 5
Top with chopped peanuts and chili oil. Serve chilled or at room temperature.
Tools you’ll need
- cutting board
- chef's knife
- spoon
- small bowl
- whisk
- serving bowl
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