Crunchy Asian Cucumber Salad
This Asian cucumber salad is healthy, crunchy, and refreshing! Tossed in a simple dressing of rice vinegar, sugar, garlic, and chili oil. A Din Tai Fung cucumber salad copycat recipe.
Nutrition Facts
92.29 kcalCalories
1.55 gProtein
14.62 gCarbs
3.75 gFat
Ingredients
Instructions
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✎ Note: If not serving immediately, do not mix with the dressing. The cucumbers will release additional liquid. When ready to serve, drain the cucumber of any excess liquid and toss with the dressing. Keeps in the fridge for up to 2 days.
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Reviews from the Original Source
I just picked the last of the cucumbers from the garden and made this delicious salad. I followed the recipe exactly, except I added crushed red pepper flakes instead of chilli oil. It is so good. Fresh and tasty - everything you would want from a salad.
Delicious! Thanks for sharing! I added a splash of toasted sesame oil to the sauce and came out great!
Thanks for the awesome recipe, Jamie! I would probably do less salt for the brine next time bc it still ended up a tad bit too salty even with the rinsing 😅 Overall, flavors were great. And I only used 1 tbsp of sugar 🙂 Thank you!
My hubby and I love this recipe! We have made it four times so far, and just can't get enough of this!! SO easy!!!!
I made this a few months ago and forgot to comment! We had an excess amount of cucumbers from a very flourishing plant. I was looking for many new ways to enjoy them.... there are only so many plain cucumber salads you can eat. This salad was fabulous - we loved the crunch of the cucumber and the fresh flavours from the dressing. Tasty!
Only 45 mins wait to get into Din Tai Fung? I'm jealous! We wait well over an hour in Glendale (in Los Angeles). This is a favorite FAVORITE dish of ours. Thanks so much for the recipe.
So good! Thanks for the recipe! How exactly do you make the garnish?
Thanks again :)
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