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Din Tai Fung Cucumber Salad Recipe

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4.3 from 8 reviews

This refreshing Din Tai Fung Cucumber Salad features crisp Persian cucumbers marinated in a tangy, sweet, and savory dressing with sesame oil, garlic, and a hint of chili for a perfect balance of flavors. Ideal as a cool appetizer or side dish, this salad is easy to prepare and requires minimal cooking.

  • Total Time: 4 hours 40 minutes
  • Yield: 4 servings

Ingredients

Cucumber Preparation

  • 8 Persian cucumbers, sliced into 1/2-inch thick pieces
  • 1½ tablespoons kosher salt

Dressing

  • 3 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1½ tablespoons sesame oil
  • 3 cloves garlic, grated or minced
  • ½ teaspoon kosher salt

Topping

  • ½ tablespoon chili oil (or more, to taste)
  • ½ tablespoon sesame oil
  • 1 fresno chile pepper, minced (optional)

Instructions

  1. Salt the Cucumbers: Add the sliced cucumbers to a small bowl. Sprinkle with 1½ tablespoons of kosher salt and toss to combine evenly. Place the bowl in the refrigerator and let the cucumbers sit for 30 minutes to draw out excess moisture.
  2. Rinse and Dry: After 30 minutes, rinse the cucumbers thoroughly under cold water to remove the salt. Pat them dry gently using paper towels or a clean kitchen towel to remove any remaining moisture.
  3. Prepare the Dressing: In a small bowl, whisk together the rice vinegar, sugar, sesame oil, grated garlic, and ½ teaspoon kosher salt until the sugar dissolves completely. Set the dressing aside.
  4. Marinate the Cucumbers: Toss the rinsed and dried cucumbers with the prepared dressing, making sure they are well coated. Cover and refrigerate for a minimum of 4 hours to allow flavors to meld, or up to 2 days for a more intense taste.
  5. Serve: Before serving, taste the salad and adjust the seasoning if necessary by adding more salt. Drizzle with chili oil, sprinkle with fresh minced fresno chile for heat if desired, and an additional ½ tablespoon sesame oil for extra aroma. Serve chilled as a refreshing side dish.

Notes

  • Using Persian cucumbers is recommended for their thin skins and fewer seeds, but regular English cucumbers can be used as a substitute.
  • Adjust the amount of chili oil and fresno chile based on your spice preference.
  • Marinating the cucumbers longer enhances flavor but they are best consumed within 2 days for optimal freshness.
  • For a lower sodium version, rinse the cucumbers thoroughly after salting and reduce the added salt in the dressing.
  • This salad pairs wonderfully with rich or heavy dishes to balance the palate.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Taiwanese
  • Diet: Vegetarian

Find it online: https://iamstarved.com/din-tai-fung-cucumber-salad-recipe/