Chilled Cucumber Salad

This wonderful summer side dish is a healthy, crunchy, and refreshing Asian cucumber salad bursting with tons of flavor.

I couldn’t wait to try this recipe I found on Simmer + Sauce for their chilled cucumber salad which is a Din Tai Fung copycat recipe. My family loves going to Din Tai Fung to eat their famous Pork Xiao Long Bao but we also enjoy their chilled cucumber salad too. This salad is super easy to make but you do need to wait 4 hours before serving to allow the marinade time to really seep into the cucumber pieces. It’s worth the wait! This Asian salad is refreshing, delicious, and paired nicely with the Korean flanken short ribs I served it with.

How to Make a Chilled Cucumber Salad

Place the 1/2-inch chunks of cucumber in a colander or bowl. Sprinkle with the coarse kosher salt and set aside at room temperature for 20 minutes.

Rinse the salt from the cucumber pieces then dry them very well. Place the cucumber pieces in a large zip lock bag.

Make the marinade by combining the rice vinegar, mirin, honey, canola oil, sesame oil, chili sauce, and minced garlic in a glass jar; whisk until very well combined.

Pour the marinade on top of the cucumbers then seal the zip lock bag. Place it in the refrigerator and lay the bag on its side to marinate for at least 4 hours, making turning them over halfway through.

Serve the cucumber pieces on a plate stacked on top of each other, then drizzle with the marinade. Enjoy.

Chilled Cucumber Salad

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Prep Time: 25 minutes minutes

Marinating Time: 4 hours hours

Total Time: 4 hours hours 25 minutes minutes

Course: Salad

Cuisine: Asian

Servings: 4

Author: Adapted by Pam - For the Love of Cooking / Original by Simmer + Sauce

Equipment

• Glass jar

Ingredients

• 5 Persian cucumbers, ends trimmed & cut into 1/2-inch pieces
• 1 tbsp coarse kosher salt

Marinade:

• 4 tbsp seasoned rice vinegar
• 1 tbsp mirin
• 2 tsp canola oil
• 2 tsp sesame oil
• 1 tsp honey
• ½-1 tsp chili sauce, to taste
• 1 clove of garlic, minced

Instructions

• Place the 1/2-inch chunks of cucumber in a colander or bowl. Sprinkle with the coarse kosher salt and set aside at room temperature for 20 minutes.  
• Rinse the salt from the cucumber pieces then dry them very well. Place the cucumber pieces in a large zip lock bag. 
• Make the marinade by combining the rice vinegar, mirin, canola oil, sesame oil, honey chili sauce, and minced garlic in a glass jar; whisk until very well combined. 
• Pour the marinade on top of the cucumbers then seal the zip lock bag. Place it in the refrigerator and lay the bag on its side to marinate for at least 4 hours, making turning them over halfway through. 
• Serve the cucumber pieces on a plate stacked on top of each other, then drizzle with the marinade. Enjoy. 

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