Din Tai Fung Cucumber Salad

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5 from 152 votes

Din Tai Fung Cucumber Salad

This copycat Din Tai Fung cucumber salad is crisp and marinated in a sweet and spicy dressing!

Prep Time30

Cook Time10

Course: Side Dish

Cuisine: Chinese, French

Diet: Vegetarian

Servings:

Author: Chris Joe

Ingredients

1 lb cucumber Persian or English
1/2 tbsp kosher salt
2 tbsp light soy sauce
2 tbsp rice vinegar
1/2 tbsp sugar
2 cloves garlic grated
1/2 tbsp chili oil
1/2 tbsp sesame oil

US Customary - Metric

Instructions

Chop cucumbers into ½” rounds and place in a large bowl with salt for 30 minutes. Rinse off the salt with water and place them on a paper towel. Pat the cucumbers as dry as possible.
In a bowl, mix together soy sauce, rice vinegar, sugar, grated garlic, chili oil and sesame oil.
Add your dry cucumbers to the bowl and mix with the dressing to combine. Let marinate for 10 minutes and enjoy!

Notes

Cucumbers - Try to use only Persian or English cucumbers since they are sweeter, contain less water, and have a thinner skin than regular cucumbers

Rice vinegar - If you don't have rice vinegar, you can substitute for red wine vinegar or distilled white vinegar.

Chili oil - I love using a homemade chili oil whenever I can. Try my homemade Chinese Chili Oil Recipe

Try to be as uniform as possible when slicing the cucumbers. I prefer 1/2" rounds, but you could go as thin as 1/4" rounds as well. The uniform slicing will help with stacking and presentation of your Din Tai Fung Cucumber Salad!

You can make this 2-3 days ahead of time. Make sure to store them in the fridge in an air tight container with the dressing.

Nutrition