Din Tai Fung Chilled Cucumber Salad

Name: Din Tai Fung Chilled Cucumber Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings.
Cuisine: Asia
Ingredients: 5 Persian or small cucumbers, cut into 1/2-inch rounds; 4-1/2 teaspoons kosher salt; MARINADE:; 3 tablespoons rice vinegar; 2 tablespoons mirin (sweet rice wine); 2 tablespoons honey; 2 teaspoons canola oil; 2 teaspoons sesame oil; 1/2 teaspoon chili garlic sauce; 1/2 teaspoon kosher salt

TOTAL TIME: Prep: 35 min + marinating YIELD: 4 servings.

My family and I are obsessed with Din Tai Fung, a famous Taiwanese restaurant in California, and its chilled cucumber salad. This is a copycat version I created at home. —Andrea Potischman, Menlo Park, California

Ingredients

5 Persian or small cucumbers, cut into 1/2-inch rounds
4-1/2 teaspoons kosher salt
MARINADE:
3 tablespoons rice vinegar
2 tablespoons mirin (sweet rice wine)
2 tablespoons honey
2 teaspoons canola oil
2 teaspoons sesame oil
1/2 teaspoon chili garlic sauce
1/2 teaspoon kosher salt

Directions

1. Place cucumbers in a colander over a plate; sprinkle with salt and toss. Let stand 20 minutes. Rinse and blot dry with paper towels.
2. In a large bowl or shallow dish, combine marinade ingredients. Add cucumbers; turn to coat. Refrigerate, covered, at least 4 hours or overnight.
3. Drain cucumbers, reserving 1/4 cup marinade. Arrange cucumbers on a serving plate; drizzle with reserved marinade. Serve cold.

Nutrition Facts

3/4 cup: 66 calories, 3g fat (0 saturated fat), 0 cholesterol, 439mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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