Ingredients
Scale
- 2 Persian or mini cucumbers (or 1 English cucumber)
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon rice vinegar
- 1 teaspoon light soy sauce
- 1/2 teaspoon sesame oil
- 1 garlic clove, minced
- 1/2 teaspoon chili oil (optional, for a spicy kick)
- 1/2 teaspoon toasted sesame seeds (for garnish)
Instructions
- Prepare the cucumbers: Wash and cut the cucumbers into ½-inch thick rounds or diagonal slices.
- Salt the cucumbers: Place them in a bowl, sprinkle with salt, and let sit for 15 minutes. This helps draw out excess water and enhances crunch.
- Rinse and drain: Rinse the cucumbers under cold water and pat them dry with a paper towel.
- Make the marinade: In a small bowl, mix sugar, rice vinegar, soy sauce, sesame oil, minced garlic, and chili oil (if using).
- Marinate: Toss the cucumbers in the marinade and let them chill in the refrigerator for at least 30 minutes (or up to 2 hours for deeper flavor).
- Garnish & serve: Sprinkle sesame seeds over the cucumbers and serve cold.
Notes
Use Persian or mini cucumbers for the best crunch and minimal seeds.
Adjust the chili oil to your spice preference or omit it for a milder taste.
For a more authentic flavor, let the cucumbers marinate overnight in the fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Marinating
- Cuisine: Chinese
- Diet: Low Calorie
Nutrition
- Calories: 45 kcal
- Sodium: 250mg
- Trans Fat: 2g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
Keywords: Din Tai Fung cucumber salad, Chinese cucumber salad, easy cucumber appetizer, spicy cucumber salad, marinated cucumbers