Why Make This Recipe
Din Tai Fung Cucumber Salad is a refreshing dish packed with flavor. It’s crunchy, slightly spicy, and pairs perfectly with many Asian meals. This copycat recipe allows you to enjoy the taste of this popular dish right in your own kitchen. It’s quick to make, requires few ingredients, and is a great way to use fresh cucumbers. Whether you’re looking for a side dish or a light snack, this recipe is a fantastic choice!
How to Make Din Tai Fung Cucumber Salad
Ingredients
- 4 Persian cucumbers (or 2 English cucumbers)
- 1½ –2 tsp kosher salt (for draining)
- 2 tbsp soy sauce (low-sodium preferred)
- 1 tbsp rice vinegar (unseasoned)
- 1 tbsp chili oil (adjust for spice level)
- 1½ tsp sugar (white or cane)
- 2 tsp toasted sesame oil
- 2 cloves garlic (finely minced)
- Red pepper flakes (to taste)
- Toasted sesame seeds (for garnish)
- Thinly sliced Fresno chilies (for garnish)
Directions
- Slice the Cucumbers: Cut the cucumbers into bite-sized pieces or into sticks. You can choose whatever shape you prefer.
- Salt and Drain: Place the cucumber pieces in a bowl and sprinkle with kosher salt. Let them sit for about 10-15 minutes. This will draw out excess moisture and enhance the crunchiness.
- Make the Dressing: In a separate bowl, mix together the soy sauce, rice vinegar, chili oil, sugar, toasted sesame oil, and minced garlic. Stir until the sugar is dissolved.
- Marinate the Cucumbers: After draining the cucumbers, rinse them briefly to remove excess salt. Toss the cucumbers in the dressing until well coated. Allow them to marinate for about 10 minutes for the flavors to meld.
- Serve: Garnish with red pepper flakes, toasted sesame seeds, and thinly sliced Fresno chilies before serving.
✅ Quick Tips:
- If you like it spicier, add more chili oil or a pinch of cayenne pepper.
- For a sweeter flavor, increase the amount of sugar slightly.
How to Serve Din Tai Fung Cucumber Salad
Serve this refreshing cucumber salad as a side dish with your favorite Asian meals, such as dumplings or fried rice. It can also be enjoyed on its own as a light snack.
How to Store Din Tai Fung Cucumber Salad
Store any leftovers in an airtight container in the fridge. It’s best to consume it within 2-3 days for the freshest taste. Keep in mind that the cucumbers may release more water as they sit, so give them a quick stir before serving again.
Tips to Make Din Tai Fung Cucumber Salad
- Make sure to salt the cucumbers well to achieve that delightful crunch.
- Feel free to adjust the dressing to your taste; you can add more vinegar for tanginess or more sugar for sweetness.
- Add other ingredients like chopped scallions or cilantro for an extra flavor boost.
Variation
If you want to switch things up, try adding some sesame seeds or peanuts for extra crunch. You can also replace the Fresno chilies with jalapeños for a different kick.
FAQs
1. Can I use regular cucumbers instead of Persian or English?
Yes, you can use regular cucumbers, but they may be more watery. Make sure to drain them well.
2. Is this salad suitable for meal prep?
Yes, it can be made ahead of time. Just remember to store it in an airtight container and enjoy it within a few days.
3. Can I make this salad vegan?
Yes, this recipe is already vegan as it doesn’t contain any animal products. Just ensure your soy sauce is vegan-friendly.
Cucumber Salad
Ingredients
Method
- Cut the cucumbers into bite-sized pieces or sticks, depending on preference.
- Place the cucumber pieces in a bowl and sprinkle with kosher salt. Let them sit for about 10-15 minutes to draw out excess moisture.
- In a separate bowl, mix together the soy sauce, rice vinegar, chili oil, sugar, toasted sesame oil, and minced garlic. Stir until the sugar is dissolved.
- After draining the cucumbers, rinse briefly to remove excess salt. Toss the cucumbers in the dressing until well coated.
- Allow them to marinate for about 10 minutes for the flavors to meld.
- Garnish with red pepper flakes, toasted sesame seeds, and thinly sliced Fresno chilies before serving.