Din Tai Fung Cucumber Salad Recipe
This Din Tai Fung cucumber salad is a refreshing, crunchy side that’s ready in just 15 minutes. With crisp cucumbers, a tangy-sweet dressing, and a sprinkle of sesame seeds, it’s a spot-on replica of the restaurant classic. Perfect for pairing with Asian dishes or enjoying solo, it’s light, healthy, and bursting with flavor.
Equipment
- Sharp knife or mandoline
- Cutting board
- Medium mixing bowl
- Small bowl or jar (for dressing)
- Spoon or whisk
Ingredients
- 2 large Persian cucumbers or 1 English cucumber
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- 1 garlic clove minced
- 1 teaspoon chili oil optional, for a kick
- 1 tablespoon toasted sesame seeds
Instructions
Step 1: Prep the Cucumbers
- Wash your cucumbers under cold water and pat them dry. Slice them into thin rounds, about 1/4-inch thick, using a knife or mandoline. Aim for even slices so they soak up the dressing evenly.
- Place the slices in a bowl and sprinkle with 1 teaspoon of salt. Let them sit for 10 minutes to draw out excess water—this keeps them crunchy.
Step 2: Make the Dressing
- In a small bowl, combine rice vinegar, sugar, sesame oil, soy sauce, and minced garlic. Stir until the sugar dissolves completely. If you’re using chili oil, add it now for a spicy kick.
- Taste the dressing and adjust if needed—a little more sugar for sweetness or soy sauce for saltiness. It should be tangy, slightly sweet, and savory all at once.
Step 3: Rinse and Drain the Cucumbers
- After 10 minutes, you’ll see water pooling in the cucumber bowl. Rinse the slices under cold water to remove the salt, then drain well. Pat them dry with a clean towel to avoid a watery salad.
- This step is key for that signature crisp texture. Don’t skip it!
Step 4: Toss It All Together
- Transfer the drained cucumbers to a clean mixing bowl. Pour the dressing over them and toss gently to coat every slice. Make sure the garlic bits are evenly distributed.
- Sprinkle the toasted sesame seeds on top. Give it one final toss, and you’re almost there.
Step 5: Chill and Serve
- For the best flavor, pop the salad in the fridge for 10-15 minutes to let the cucumbers marinate. Serve it cold for that refreshing Din Tai Fung experience. Enjoy it straight from the bowl or plate it up fancy—your call!