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
freshlightsimplechinesevegetarianvegangluten-freecrispy
Ingredients
- 1.5 lbs English cucumber
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- ¼ cup roasted peanuts, roughly chopped
- ½ tsp chili oil or flaked red pepper
Instructions
- 1
Slice cucumber in half lengthwise, then scoop out seeds with a spoon.
- 2
Cut each half into 1/4-inch-thick half-moons and place in a serving bowl.
- 3
Whisk rice vinegar, soy sauce, and sesame oil in a small bowl until combined.
- 4
Pour dressing over cucumber and toss gently until evenly coated.
- 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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