Din Tai Fung Cucumber Recipe

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

• Bowl

Ingredients:

• 1 lb Cucumber (Persian or English)
• 1⁄2 tbsp Kosher Salt
• 2 tbsp Light soy sauce
• 2 tbsp Rice vinegar
• 1⁄2 tbsp Sugar
• 2 Cloves Garlic (grated)
• 1⁄2 tbsp Chili oil
• 1⁄2 tbsp Sesame oil

Instructions:

• Chop cucumbers into ½” 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 cucumbers  since they are sweeter, contain less water, and have a thinner skin than regular cucumbers.
• If you don’t 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 1/2″ rounds, but you could go as thin as 1/4″ 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.