Din Tai Fung Cucumber Salad Copycat Recipe
This Din Tai Fung-style cucumber salad is crisp, refreshing, and full of flavor! Made with crunchy cucumbers, garlic, rice vinegar, and a hint of spice, this quick and easy dish is perfect as an appetizer or side dish.
Ingredients
- 3 Persian or English cucumbers cut into thick slices
- 1 tsp salt for draining cucumbers
- 2 cloves garlic minced
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp red chili flakes optional, for spice
- 1/2 tsp white pepper optional
- 1 tsp sesame seeds for garnish
Instructions
Step 1: Prepare the Cucumbers
- Slice cucumbers into thick rounds or slightly smashed chunks.
- Toss with salt and let sit for 10-15 minutes to draw out excess water.
- Rinse and pat dry with a paper towel.
Step 2: Make the Dressing
- In a bowl, mix garlic, rice vinegar, soy sauce, sesame oil, sugar, chili flakes, and white pepper.
Step 3: Combine & Chill
- Toss cucumbers with the dressing until well coated.
- Cover and refrigerate for 30 minutes for best flavor.
Step 4: Serve & Enjoy!
- Garnish with sesame seeds and serve chilled.
Notes
Want extra crunch? Use Japanese or Kirby cucumbers.
Make it spicy! Add sliced red chilies or a dash of chili oil.
Store leftovers in the fridge for up to 2 days.
Make it spicy! Add sliced red chilies or a dash of chili oil.
Store leftovers in the fridge for up to 2 days.