The Best Easy Taiwanese Cucumber Salad - Din Tai Fung Style

This is an easy 10 minute Taiwanese cucumber salad or Asian Cucumber Salad recipe that is highly addicting and goes well as a side dish or snack.

This Taiwanese Cucumber Salad , or Asian Cucumber Salad pairs wonderfully with just about everything. I love how quick and easy it is to make and how it pairs so well with most rice dishes that just need a fresh crunch. If you haven't tried an asian cucumber recipe before you are in for a treat! This asian cucumber salad is refreshing and savory and bursting with umami flavor.

For best results let marinate overnight, but it's never lasted that long in my household.

If you love this Asian Cucumber recipe, for more VEGETARIAN OPTIONS ? Here are some of my meatless favs.

• Starbucks Egg white wrap
• Tofu Eggplant Stirfry

Ingredients for Asian Cucumber Salad:

• 1.5 lbs Persian Cucumbers or Cocktail Cucumbers

For Soaking:

• ½ tbsp Kosher Salt
• 1 tsp Sugar

For Marinade:

• 4-6 pieces Garlic
• 1.5 tbsp Soy Sauce - Low Sodium
• 1 tbsp Sesame Oil
• 1 tbsp Seasoned Rice Vinegar
• 1 tsp Sugar
• 3 Thai Pepper (optional)
• Pinch of salt

Instructions for Cucumber Salad:

Soaking the Cucumbers:

• 1. Wash 1.5 lbs cucumbers
• 2. Cut into ½" pieces
• 3. Add cucumbers, ½ tablespoon Kosher Salt and 1 teaspoon sugar into mixing bowl and mix well
• 4. Soak for 1 hour and drain extra liquid , rinse and pat dry

Marinating the Cucumbers

• 1. Add cucumbers to a mixing bowl
• 2. Add minced garlic, 1.5 tsbp Soy Sauce, 1 tablespoon Sesame Oil, 1.5 tablespoon Rice Wine Vinegar, ½ tablespoon Mirin, 1 teaspoon Sugar, and a pinch of salt (if needed)
• 3. Mix well
• 4. Enjoy now or chill for 4 hours.