Din Tai Fung Cucumber Salad
A quick, refreshing cucumber salad inspired by Din Tai Fung. Crisp cucumbers meet garlicky, savory, and spicy flavors—perfect as a snack, side, or light lunch.
Ingredients
- 1 lb Persian or English cucumbers thinly sliced
- ½ tablespoon kosher salt for salting cucumbers
- 2 tablespoons light soy sauce
- 2 tablespoons rice vinegar
- ½ tablespoon sugar
- 2 cloves garlic grated or minced
- ½ tablespoon chili oil adjust to taste
- ½ tablespoon sesame oil
- sesame seeds or chopped green onions optional garnish
Instructions
- Thinly slice the cucumbers into ¼-inch rounds and place in a bowl.
- Toss the cucumber slices with kosher salt and let sit for 20–30 minutes to draw out moisture.
- Drain the cucumbers and pat dry thoroughly with paper towels.
- In a small bowl, mix together soy sauce, rice vinegar, sugar, garlic, chili oil, and sesame oil to make the dressing.
- Combine cucumbers with the dressing and toss to coat evenly.
- Refrigerate for 15–30 minutes to let the flavors meld (optional, but recommended).
- Serve chilled, garnished with sesame seeds or chopped green onions if desired.
Notes
Use Persian or English cucumbers for the best texture. Regular cucumbers can be used if seeds are scooped out. This salad can be made ahead and keeps well in the fridge for up to 2 days. Adjust chili oil to your heat preference.