Description
Recreate the beloved Din Tai Fung Cucumber Salad in the comfort of your home with this easy copycat recipe. This refreshing side dish features crisp Persian cucumbers tossed in a bold garlic-chili dressing that delivers an explosion of flavor in every bite. Perfect as a side for grilled meats, rice bowls, or enjoyed on its own, this no-cook salad is quick to prepare and ideal for busy weeknights or casual gatherings. With minimal ingredients and straightforward steps, you can whip up this delightful salad in just 13 minutes and impress your guests with a taste reminiscent of the famous restaurant.
Ingredients
Scale
- 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
- Toasted sesame seeds
- Thinly sliced Fresno chilies
Instructions
- Wash cucumbers thoroughly. Cut off both ends and slice lengthwise. Optionally remove seeds for less moisture.
- Sprinkle salt over cut cucumbers and let sit for about 30 minutes to draw out excess water.
- In a mixing bowl, whisk together soy sauce, rice vinegar, chili oil, sugar, sesame oil, and minced garlic until combined.
- After draining the cucumbers, rinse under cold water to remove salt and pat dry with paper towels before cutting into bite-sized pieces.
- Toss cucumbers in the dressing until evenly coated and let marinate in the refrigerator for at least 2 hours.
- Garnish with red pepper flakes, toasted sesame seeds, and sliced Fresno chilies before serving.
- Prep Time: 13 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 3g
- Sodium: 700mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg