Description

This Spicy Asian Cucumber Salad is a refreshing and crunchy side dish inspired by Din Tai Fung. Ready in just 15 minutes, it’s tossed with a flavorful mix of garlic, soy, rice vinegar, sesame oil, and chili for the perfect balance of heat and tang.

Ingredients

Scale

2 large cucumbers, thinly sliced

1 tsp salt

2 cloves garlic, minced

1 tbsp soy sauce

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp sugar

1/2 tsp red pepper flakes (adjust to taste)

1 tsp toasted sesame seeds

2 green onions, sliced

Instructions

1. Place cucumber slices in a colander and sprinkle with salt. Let sit for 10 minutes to draw out excess water, then pat dry.

2. In a small bowl, whisk together garlic, soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes.

3. Combine cucumber slices with dressing in a large bowl and toss to coat evenly.

4. Sprinkle with toasted sesame seeds and sliced green onions.

5. Serve immediately, or chill in the refrigerator for 10–15 minutes for extra crispness.

Notes

For extra crunch, lightly smash cucumber slices before tossing with dressing.

Adjust red pepper flakes to control spiciness.

This salad pairs perfectly with dumplings, rice bowls, or grilled meats.