Din Tai Fung Inspired Cucumber Salad

PREP TIME

10

COOK TIME

0

Total Time

40

Serves

How we do it.

INGREDIENTS

  • 5 to 8 Lebanese or Persian cucumbers
  • 1 fresh chilli, finely sliced (optional)
  • 2 tbsp Celtic salt (for drawing out moisture)
  • 2 tbsp Chinese black vinegar
  • 2 tbsp raw sugar or preferred sweetener
  • 1 1/2 tbsp mirin
  • 1 tbsp toasted sesame oil
  • 4 garlic cloves, finely minced
  • 1/2 tsp salt
  • Chilli oil, to serve

DIRECTIONS

  1. Lightly smash the cucumbers using the side of a knife or rolling pin, then cut into bite sized pieces.
  2. Place cucumbers into a bowl, sprinkle with the Celtic salt, toss well and let sit for 20 to 30 minutes to release excess water.
  3. Drain off the liquid and gently squeeze the cucumbers dry.
  4. In a separate bowl, combine black vinegar, sugar, mirin, sesame oil, garlic, chilli (if using), and the remaining salt. Stir until dissolved.
  5. Pour dressing over cucumbers and toss until evenly coated.
  6. Chill for at least 15 minutes to let flavours develop.
  7. Finish with chilli oil just before serving.