Taiwanese Cucumber Salad

Name: Taiwanese Cucumber Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 5 Persian cucumbers (about 1 pound total); 0.5 tsp kosher salt; 3 cloves garlic; 0.25 cup rice vinegar; 2 tbsp mirin; 2 tbsp granulated sugar; 2 tsp toasted sesame oil; 1 tsp white sesame seeds

This recipe models after Ding Tai Fung’s popular cucumber salad recipe. It’s slightly sweet and very refreshing.

Allen_Lee

Prep10 min

Total10 min

Servings4

Difficultyeasy

TaiwaneseSidesVegetables

Ingredients

5Persian cucumbers (about 1 pound total)
0.5 tspkosher salt
3 clovesgarlic
0.25 cuprice vinegar
2 tbspmirin
2 tbspgranulated sugar
2 tsptoasted sesame oil
1 tspwhite sesame seeds

Instructions

1
Trim and cut 5 Persian cucumbers crosswise into 1/2-inch-thick rounds. Place in a strainer set over or a bowl or in the sink, sprinkle with 1/2 teaspoon kosher salt, and toss to combine. Let sit for 20 minutes. Meanwhile, make the marinade.
2
Mince 3 garlic cloves (2 teaspoons) and place in a small bowl. Add 1/4 cup rice vinegar, 2 tablespoons mirin, 2 tablespoons granulated sugar, 2 teaspoons toasted sesame oil. Stir until the sugar is dissolved.
3
When the cucumbers are ready, rinse under cold running water. Pat dry with towels. Place the cucumbers in a large zip-top bag and add the marinade. Seal the bag. Lay the bag flat in the refrigerator so the cucumbers sit in a single layer. Let the cucumbers marinate at least 4 hours or up to overnight, flipping the bag halfway through.
4
To serve, remove the cucumbers from the marinade and stack cut-side up on a serving plate. Garnish with 1 teaspoon white sesame seeds