This Asian Cucumber Salad, inspired by the famous Din Tai Fung restaurant, is a crisp, refreshing, and slightly spicy dish that’s perfect as a side or a light appetizer. The honey chili garlic vinaigrette adds a sweet and tangy flavor with a hint of warmth from the chili, making it irresistibly delicious. Here’s how to make it:
Ingredients:
For the Salad:
- 12 oz. Persian cucumbers (about 6-7 mini cucumbers): These small cucumbers are crisp and have a mild flavor.
- 1 tsp coarse sea salt: Used to draw out moisture from the cucumbers, enhancing their texture.
For the Honey Chili Garlic Vinaigrette:
- 2.5 tbsp rice vinegar: Adds acidity and brightness to the dressing.
- 0.3 oz garlic, grated: Provides a sharp, aromatic flavor.
- 2 tbsp keto honey, or 1.5 tbsp regular honey: Sweetens the dressing. Keto honey is a low-carb alternative.
- 1 tbsp toasted sesame oil: Adds a rich, nutty flavor.
- 1-1.5 tsp Garlic chili sauce, optional: Adds a spicy kick to the dressing.
Instructions:
CONNTINUE READING ON NEXT PAGE
ADVERTISEMENT
