Din Tai Fung-Style Smashed Cucumbers
A refreshing and flavorful Taiwanese side dish featuring crisp cucumbers in a garlicky, sesame-infused dressing. This recipe captures the essence of Din Tai Fung's famous cucumber salad, offering a perfect balance of textures and tastes.
Ingredients
- 2 English cucumbers about 1 pound
- 1 teaspoon salt
- 2 cloves garlic minced
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 tablespoon light soy sauce
Instructions
- Wash the cucumbers and pat them dry.
- Place a cucumber on a cutting board and cover it with plastic wrap.
- Using the flat side of a cleaver or a rolling pin, gently smash the cucumber until it splits open.
- Cut the smashed cucumber into bite-sized pieces, about 1-inch long.
- Place the cucumber pieces in a colander and sprinkle with salt. Let sit for 15 minutes to draw out excess water.
- In a bowl, mix together minced garlic, rice vinegar, sesame oil, sugar, white pepper, and soy sauce to make the dressing.
- After 15 minutes, gently squeeze the cucumbers to remove any remaining water and transfer them to a serving bowl.
- Pour the dressing over the cucumbers and toss well to coat evenly.
- Let the dish marinate for 5-10 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
Nutrition Information (per serving)
- Calories: 65
- Total Fat: 3.5g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 310mg
- Total Carbohydrates: 8g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 2g
- Vitamin A: 2% DV
- Vitamin C: 8% DV
- Calcium: 2% DV
- Iron: 4% DV