Cucumber Salad Din Tai Fung Copycat
A refreshing and tangy cucumber salad inspired by Din Tai Fung. Crunchy cucumbers meet a sweet, savory, and mildly spicy dressing for the perfect appetizer or side dish.
Ingredients
- 8 Persian cucumbers sliced into ½-inch thick pieces
- 1½ tablespoons kosher salt for salting cucumbers
- 3 tablespoons rice vinegar for dressing
- 2 tablespoons sugar for dressing
- 1½ tablespoons mirin
- 1½ tablespoons sesame oil for dressing
- 3 cloves garlic grated or minced
- ½ teaspoon kosher salt for dressing
- ½ tablespoon chili oil to serve, adjust to taste
- ½ tablespoon sesame oil to serve
- 1 fresno chile pepper minced, optional
Instructions
- Place sliced cucumbers in a bowl and sprinkle with 1½ tablespoons of kosher salt. Toss to coat evenly and let sit for 30 minutes to draw out excess moisture.
- Rinse cucumbers thoroughly under cold water to remove salt. Pat dry with a clean towel or paper towels.
- In a separate bowl, whisk together rice vinegar, sugar, mirin, sesame oil, grated garlic, and ½ teaspoon kosher salt until sugar dissolves completely.
- Add the dried cucumbers to the dressing and toss gently to coat all pieces evenly.
- Cover and refrigerate the salad for at least 4 hours, preferably overnight, to allow flavors to develop.
- When ready to serve, arrange cucumbers on a serving plate. Drizzle with chili oil and additional sesame oil.
- Top with minced fresno chile pepper for extra heat, if desired. Serve chilled.
Notes
Persian cucumbers are best for this recipe due to their thin skin and minimal seeds, but English cucumbers are a good substitute. The longer the cucumbers marinate, the better the flavor. Store in an airtight container in the fridge for up to 2-3 days. For presentation, stack the cucumber slices and garnish with a garlic sliver or chile slice for that classic Din Tai Fung look.