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Din Tai Fung Cucumber Salad

A refreshing and easy-to-make cucumber salad that captures the flavors of the beloved Din Tai Fung dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: Chinese
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 large cucumbers peeled and thinly sliced
  • 1 tablespoon salt for drawing out moisture
  • 2 tablespoons rice vinegar for tanginess
  • 1 tablespoon soy sauce for depth of flavor
  • 1 tablespoon sesame oil for nuttiness
  • 1 teaspoon sugar to balance flavors
  • 1 clove garlic minced, for kick
  • 1 teaspoon chili oil optional, for heat
  • Sesame seeds for garnish

Equipment

  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Whisk or fork
  • Serving bowl

Method
 

  1. Start by peeling the cucumbers and slicing them thinly.
  2. Place the sliced cucumbers in a bowl and sprinkle with salt.
  3. Allow the cucumbers to sit for about 10 minutes.
  4. In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, garlic, and chili oil if using.
  5. After 10 minutes, rinse the cucumbers under cold water to remove excess salt.
  6. In a mixing bowl, add the rinsed cucumbers and pour the dressing over them.
  7. Toss gently to coat every slice evenly.
  8. Transfer the salad to a serving bowl and sprinkle sesame seeds on top.
  9. Let the salad chill in the refrigerator for about 15 minutes before serving.

Notes

This salad is best served fresh and can be stored in an airtight container in the refrigerator for 2-3 days.