Diao Yu Tai Cucumber Salad

Serves 2


2 Kirby cucumbers, about 4 to 5 inches long
1/4 teaspoon salt
1 tablespoon vegetable oil
4 dried red Sichuan peppers
1 cup of white vinegar
1 cup of sugar


1. Thoroughly wash unpeeled cucumbers and slice into 1/2-inch pieces.
2. Toss cucumbers with salt in a colander. Place colander over bowl and let stand 20 minutes. Drain cucumbers and pat dry with paper towels.
3. Heat oil in wok over medium-low heat. Add peppers and stir fry until pepper darkens to deeper red, 3 to 4 minutes.
4. Add vinegar and sugar; bring to a simmer, stirring until sugar dissolves. Remove from heat and cool to room temperature.
5. Pour mixture over drained cucumbers in a medium glass bowl; cover and refrigerate for at least 24 hours.


This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.


Posted 9 years Ago
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