Din Tai Fung Cucumber Salad Recipe
Crisp, garlicky, and slightly spicy, this Din Tai Fung Cucumber Salad Recipe is a quick, refreshing side dish perfect for any meal!
INGREDIENTS
For the Cucumbers:
- 4 Persian or 2 English cucumbers cut into bite-sized pieces
- ½ teaspoon salt to draw out moisture
For the Dressing:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 clove garlic minced
- ½ teaspoon red pepper flakes or 1 teaspoon chili oil
Optional Add-Ins:
- Toasted sesame seeds – For extra crunch.
- Green onions finely chopped – Adds freshness.
- Crushed peanuts – Adds texture and nuttiness.
INSTRUCTIONS
Step 1: Prep the Cucumbers
- Wash and slice the cucumbers into bite-sized pieces.
- Place them in a bowl, sprinkle with ½ teaspoon salt, and toss well.
- Let them sit for 10 minutes, then drain and pat dry with a paper towel.
Step 2: Make the Dressing
- In a small bowl, whisk together:
- Soy sauce, rice vinegar, sesame oil, sugar, minced garlic, and red pepper flakes or chili oil.
- Stir well until the sugar dissolves.
Step 3: Toss & Marinate
- Pour the dressing over the cucumbers and toss to coat evenly.
- Cover and refrigerate for at least 30 minutes for the best flavor.
Step 4: Garnish & Serve
- Sprinkle with sesame seeds, green onions, or crushed peanuts before serving.
- Serve chilled as a refreshing appetizer or side dish with dumplings, noodles, or grilled meats.
NOTES
Pro Tips for the Best Cucumber Salad
- Use Persian or English cucumbers for a crisp texture—avoid large cucumbers with too many seeds.
- Salt the cucumbers first to remove excess water and prevent sogginess.
- Chill for at least 30 minutes to let the flavors develop.
- Add chili oil gradually if you prefer a mild spice level.
- For extra crunch, serve immediately after marinating instead of storing overnight.