Copycat Din Tai Fung Cucumber Salad
Light, crisp, and packed with flavor, this cucumber salad is inspired by the iconic Din Tai Fung appetizer. Tossed in a tangy sesame-chili vinaigrette, it’s the perfect refreshing side dish with a kick.
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Ingredients
- 1 English cucumber (about 1¼ pounds), sliced into ½-inch thick rounds
- 1 teaspoon kosher salt
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1½ teaspoons sugar
- 1½ teaspoons toasted sesame oil
- 1½ teaspoons chili oil
- Optional: crushed chili flakes for extra heat
Instructions
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Step 1
Place the sliced cucumbers in a large mixing bowl. Sprinkle with kosher salt and let them sit for 30 minutes. This step draws out excess water and enhances the crunch. -
Step 2
Rinse the cucumbers thoroughly under cold water to remove the salt. Pat them dry with paper towels until no moisture remains. -
Step 3
In a small bowl, whisk together soy sauce, rice vinegar, minced garlic, sugar, sesame oil, and chili oil until the mixture is smooth and well combined. -
Step 4
Add the cucumber slices to the dressing. Gently toss to ensure each piece is evenly coated in the vinaigrette. Let sit for 10 minutes to marinate. -
Step 5
Serve immediately. For extra spice, sprinkle with crushed chili flakes just before serving.
- Pro Tip from Foodicious Recipes
For maximum crunch, chill the salted cucumber slices in the refrigerator during the 30-minute resting period, this keeps them extra crisp and refreshing!
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