this isn’t just a side dish; it’s an experience. Imagine crisp cucumbers soaking in a garlicky, umami-rich marinade with hints of sweetness and a whisper of sesame oil. Sounds amazing, right?
The Basics for Garlic cucumber salad
Optional Add-Ons
1. Prep Your Cucumbers
To start, wash your cucumbers thoroughly. After all, no one wants dirt or wax in their salad! Next, slice them into bite-sized chunks—about 1-inch pieces. But here’s where it gets fun: smash them slightly with the flat side of your knife. This step is super important because it creates little cracks in the cucumbers, which helps the marinade seep in more effectively.
After smashing and chopping, sprinkle the cucumbers with salt. Why? Because the salt draws out excess water, which is absolutely crucial for getting that nice, crisp texture. Then, let the cucumbers sit in a colander for about 20-30 minutes. Trust me, you’ll be amazed at how much water they release during this time!
Pro Tip: Pat the cucumbers dry with a paper towel to remove any lingering moisture. This makes sure they soak up the marinade like a sponge.
2. Make the Marinade
While the cucumbers are doing their thing, it’s time to whip up the marinade. Grab a small bowl and mix:
Stir everything until the sugar dissolves. Taste it! If you like it spicier, add chili flakes or a drizzle of chili oil. Want it sweeter? Toss in a tiny bit more sugar. This marinade is totally customizable, so don’t be afraid to play around.
3. Combine and Marinate
Once your cucumbers are salted and patted dry, toss them in a bowl with the marinade. Stir to coat every piece, then cover the bowl with plastic wrap. Pop it in the fridge and let it sit for at least 30 minutes. If you can wait an hour (or even overnight), the flavors will deepen even more.
Keywords: Din Tai Fung Cucumber Recipe, Din Tai Fung Cucumber
Find it online: https://recipesandchill.com/din-tai-fung-cucumber-recipe/