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Chilled Cucumber Salad

April 29, 2019 by Suguna Vinodh 2 Comments

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Recipe for Asian style chilled cucumber salad. Din Tai Fung style chilled cucumber salad with chilli garlic oil. Perfect first course for a meal. Recipe with step by step pictures.

I really like a good Asian style chilled cucumber salad. Its the common Chinese chilled cucumber salad made with chilli oil and garlic. I make it all the time at home. I even eat it as a meal sometimes. Even though I don’t get Persian cucumbers here in Bangalore, it works perfectly well with the local cucumbers / English cucumbers.
Here is my favorite cucumber salad from Din Tai Fung. If you happen to be in Singapore, Hong Kong etc…. do visit this place. Its one of my favorite restaurants.
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This recipe is traditionally made with Persian cucumbers. But here in Bangalore where I live, Persian cucumbers are very hard to come by. So I use English cucumbers and they work well too. Choose small ones so they are less seedy. I like to have the skin on the cucumbers. Slice the cucumbers into slightly thick pieces (about half centimetre) and add it to a bowl. Add in the salt, mix well and set aside.
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Take a small pan and heat the oil along with chilli flakes and minced garlic. Saute on a low flame till its aromatic. Set aside. Let it cool a bit.
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Add in the sugar and the vinegar to the cucumber. Also add in the chilli oil.
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Mix everything well to combine. I like to use my hands to mix. Chill everything for 2-3 hours and serve cold.
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Serve cold as a first course.
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Chilled Cucumber Salad


★★★★★

5 from 1 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 2 hours 2 mins
  • Yield: 3 servings 1x
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Description

Recipe for Asian style chilled cucumber salad. Din Tai Fung style chilled cucumber salad with chilli garlic oil. Perfect first course for a meal. Recipe with step by step pictures.


Ingredients

Scale
  • 2 cups sliced cucumbers (preferably persian cucumbers)
  • 1 teaspoon salt
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon sugar
  • 1 tablespoon oil (vegetable oil)
  • 2 teaspoon red chilli flakes
  • 2 cloves garlic, minced

Instructions

  1. Slice the cucumbers into slightly thick pieces (about half centimetre) and add it to a bowl. Add in the salt, mix well and set aside.
  2. Take a small pan and heat the oil along with chilli flakes and minced garlic. Saute on a low flame till its aromatic. Set aside. Let it cool a bit.
  3. Add in the sugar and the vinegar to the cucumber. Also add in the chilli oil.
  4. Mix everything well to combine. I like to use my hands to mix. Chill everything for 2-3 hours and serve cold.
  5. Serve cold as a first course.
  • Prep Time: 2 hours
  • Cook Time: 2 mins
  • Category: Salad
  • Cuisine: Asian

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Aruna says

    October 19, 2019 at 8:29 pm

    Hi mam very nice recipe.. Can we use the same for raw mango also instead of cucumber? Will it be nice

    Reply
  2. Visiit says

    June 27, 2019 at 5:52 pm

    It’s really a new dish for me i’ll surely try this.

    ★★★★★

    Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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