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Din Tai Fung Cucumber Salad Recipe

Din Tai Fung cucumber recipe: fresh cucumber slices dressed in spicy chili oil and toasted sesame seeds, served on a white plate
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This refreshing Din Tai Fung Cucumber Salad features thinly sliced cucumbers marinated in a tangy and slightly sweet sauce, creating a deliciously crunchy side dish that perfectly complements any meal.

Ingredients

Scale
  • 2 English cucumbers or Persian cucumbers (seedless preferred)
  • Salt (for drawing moisture out of cucumbers)
    Dressing:
  • 2 tbsp light soy sauce
  • 2 tbsp rice vinegar
  • 1/2 tbsp sugar
  • 2 cloves grated garlic
  • 1/2 tbsp chili oil (optional, for heat)
  • 1/2 tbsp sesame oil
  • Thinly sliced Fresno peppers (Optional)
  • Sesame seeds (Optional)

Instructions

  1. Slice Cucumbers: Slice cucumbers into 1/2″ rounds (or quarters lengthwise, then into bite-sized pieces for variation).
  2. Salt Treatment: Place cucumber slices in a bowl, add salt, and toss to coat evenly. Let sit for 30 minutes to draw out excess moisture.
  3. Rinse & Dry: Rinse the salted cucumbers thoroughly and pat dry with paper towels or a kitchen towel.
  4. Prepare Dressing: In a bowl, whisk together soy sauce, rice vinegar, sugar, grated garlic, chili oil (if using), and sesame oil until sugar dissolves.
  5. Toss & Marinate: Gently toss the dried cucumbers in the dressing to coat. Allow to marinate for at least 10 minutes.
  6. Serve: Arrange cucumber slices attractively on a plate. For presentation, stack slices and drizzle with extra chili oil or sprinkle optional toppings if desired. Serve cold.

Nutrition

Keywords: Din Tai Fung, cucumber salad, Taiwanese recipe, refreshing salad, healthy cucumber salad, quick salad recipe, Asian salad, summer salad, easy appetizer

Find it online: https://www.cookmoo.com/din-tai-fung-cucumber-recipe/