Din Tai Fung-Inspired Asian Cucumber Salad 🥒🥗
Ingredients:
For the Salad:
– 12 oz. Persian cucumbers (about 6-7 mini cucumbers): These crisp cucumbers offer a mild flavor.
– 1 tsp coarse sea salt: Enhances cucumber texture by drawing out excess moisture.
For the Honey Chili Garlic Vinaigrette:
– 2.5 tbsp rice vinegar: Adds acidity and brightness.
– 0.3 oz grated garlic: Provides sharp, aromatic flavor.
– 2 tbsp keto honey or 1.5 tbsp regular honey: Sweetens the dressing (keto honey is a low-carb option).
– 1 tbsp toasted sesame oil: Infuses a rich, nutty taste.
– 1-1.5 tsp Garlic chili sauce, optional: Offers a spicy kick to the dressing.
Instructions:
1. Prepare the Cucumbers:
– Wash and pat dry the Persian cucumbers. Cut them into bite-sized pieces or diagonal slices as desired.
– Place cucumber pieces in a colander, sprinkle with coarse sea salt, and let sit for 10-15 minutes to remove excess moisture. Pat dry with a paper towel.
2. Make the Honey Chili Garlic Vinaigrette:
– In a small bowl, whisk together rice vinegar, grated garlic, keto honey (or regular honey), toasted sesame oil, and garlic chili sauce (if using) until well combined. Adjust chili sauce to taste.
3. Combine and Serve:
– Place salted and dried cucumber pieces in a serving bowl. Pour honey chili garlic vinaigrette over cucumbers and toss gently to coat evenly.
– Allow salad to marinate for 5-10 minutes to absorb flavors before serving.
4. Garnish and Enjoy:
– Optionally, garnish with sesame seeds, chopped green onions, or cilantro for added flavor and texture.
– Serve chilled or at room temperature as a refreshing side dish.
Enjoy the vibrant flavors of this Din Tai Fung-inspired Asian cucumber salad! 🥒🌶️
