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Din Tai Fung Cucumber Salad

Din Tai Fung Cucumber Salad Recipe

This Din Tai Fung-inspired cucumber salad is a garlicky, tangy, and refreshing appetizer or side dish that’s easy to make and bursting with flavor.
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Prep Time 10 minutes
Marinating Time (The Longer The Better) 2 hours
Total Time 2 hours 10 minutes
Course Appetizer, Side Dish
Cuisine Asian, Chinese
Servings 4 (as a side-dish)

Ingredients
  

For the Salad

  • 4 Persian cucumbers or 1 English cucumber, cut into bite-sized chunks
  • 1 teaspoon salt

For the Dressing

  • 2 cloves garlic finely minced
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1/4 teaspoon chili flakes or chili oil optional

Optional Garnish

  • 1 teaspoon toasted sesame seeds
  • Chopped fresh cilantro or scallions

Instructions
 

  • Slice the cucumbers into bite-sized chunks. Toss them with salt in a bowl and let them sit for 30 minutes to draw out excess water.
  • Rinse the cucumbers under cold water to remove the salt and pat them dry with paper towels.
  • In a small bowl, whisk together minced garlic, rice vinegar, soy sauce, sesame oil, sugar, and chili flakes (if using). Taste and adjust seasoning if needed.
  • Pour the dressing over the cucumbers and toss to coat evenly. Cover and refrigerate for 1-2 hours, or overnight for more intense flavor.
  • Before serving, toss the cucumbers again and garnish with toasted sesame seeds and fresh herbs, if desired. Serve chilled and enjoy!