This cucumber salad, a copycat of Din Tai Fung’s original recipe, is crisp and marinated in a sweet and spicy dressing. It uses their signature chili oil. The beautifully marinated cucumbers, drizzled with chili oil, make an outstanding vegetarian appetizer that is perfect for any special occasion.
Equipment for Making Din Tai Fung at Home
Ingredients:
- 1 lb Cucumber (Persian or English)
- 1โ2 tbsp Kosher Salt
- 2 tbsp Light soy sauce
- 2 tbsp Rice vinegar
- 1โ2 tbsp Sugar
- 2 Cloves Garlic (grated)
- 1โ2 tbsp Chili oil
- 1โ2 tbsp Sesame oil
Instructions:
- Chop cucumbers into ยฝโ rounds and place in a large bowl with salt for 30 minutes. Rinse off the salt with water and place them on a paper towel. Pat the cucumbers as dry as possible.
- In a bowl, mix together soy sauce, rice vinegar, sugar, grated garlic, chili oil, and sesame oil.
- Add your dry cucumbers to the bowl and mix with the dressing to combine. Let marinate for 10 minutes and enjoy!
Note:
- Try to use only Persian or English cucumbersย since they are sweeter, contain less water, and have a thinner skin than regular cucumbers.
- If you donโt have rice vinegar, you can substitute for red wine vinegar or distilled white vinegar.
- Try to be as uniform as possible when slicing the cucumbers. It’s 1/2โณ rounds, but you could go as thin as 1/4โณ rounds as well. The uniform slicing will help with stacking and presenting your Din Tai Fung Cucumber Salad!
- You can make this 2-3 days ahead of time. Keep them refrigerated in an airtight container with the dressing.
Din Tai Fung Cucumber Recipe
Description
This cucumber salad, a copycat of Din Tai Fung's original recipe, is crisp and marinated in a sweet and spicy dressing. It uses their signature chili oil. The beautifully marinated cucumbers, drizzled with chili oil, make an outstanding vegetarian appetizer that is perfect for any special occasion.
Ingredients
Cooking Mode Disabled
Instructions
Video
-
Chop cucumbers into ยฝโ rounds and place in a large bowl with salt for 30 minutes. Rinse off the salt with water and place them on a paper towel. Pat the cucumbers as dry as possible.
-
In a bowl, mix together soy sauce, rice vinegar, sugar, grated garlic, chili oil, and sesame oil.
-
Add your dry cucumbers to the bowl and mix with the dressing to combine. Let marinate for 10 minutes and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 59kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 1g5%
- Sodium 1378mg58%
- Potassium 180mg6%
- Total Carbohydrate 5g2%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 2g4%
- Vitamin A 82 IU
- Vitamin C 4 mg
- Calcium 21 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Try to use only Persian or English cucumbersย since they are sweeter, contain less water, and have a thinner skin than regular cucumbers.
- If you donโt have rice vinegar, you can substitute for red wine vinegar or distilled white vinegar.
- Try to be as uniform as possible when slicing the cucumbers. It's 1/2โณ rounds, but you could go as thin as 1/4โณ rounds as well. The uniform slicing will help with stacking and presenting your Din Tai Fung Cucumber Salad!
- You can make this 2-3 days ahead of time. Keep them refrigerated in an airtight container with the dressing.
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