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.
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.
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.
Add in the sugar and the vinegar to the cucumber. Also add in the chilli oil.
Mix everything well to combine. I like to use my hands to mix. Chill everything for 2-3 hours and serve cold.
Serve cold as a first course.
- 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
- 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.
- 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.
- Add in the sugar and the vinegar to the cucumber. Also add in the chilli oil.
- Mix everything well to combine. I like to use my hands to mix. Chill everything for 2-3 hours and serve cold.
- Serve cold as a first course.
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