Din Tai Fung Cucumber Salad Recipe
Make Din Tai Fung Copycat Cucumber Salad at home using my super easy recipe. It bursts with flavors and can be served as a vegetarian appetizer or a side dish.
Servings: 4 people
Ingredients
- 1 pound English or Persian cucumbers 500 g
- 1 teaspoon salt
- 2 teaspoons granulated white sugar
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce use tamari for gluten-free recipe
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- ½ teaspoon red pepper flakes
- 1 teaspoon chili oil
- 1 tablespoon sliced green onions
Instructions
- Rinse cucumbers and pat them dry.
- Cut them into ½-inch thick rounds.
- Place the cucumber slices in a bowl and sprinkle with salt. Toss to coat evenly, then sit for 10-15 minutes to allow the excess water to drain.
- Rinse the cucumber slices under cold running water and pat the slices dry with paper towels or kitchen towels.
- Whisk together the sugar, rice vinegar, soy sauce, sesame oil, garlic, and red pepper flakes in a small mixing bowl until the sugar has dissolved.
- Add the cucumber slices to a large mixing bowl and pour the dressing.
- Toss to coat evenly with the dressing.
- Let the cucumbers sit in the dressing in the refrigerator for at least 4 hours or up to 2 days.
- Stack the cucumber slices on a serving plate and drizzle with chili oil. Sprinkle chopped green onions on top and serve immediately.
Video
Notes
For this recipe, you can substitute rice vinegar with red wine vinegar or distilled white vinegar.
Add honey or brown sugar instead of sugar as a substitute.
Adjust red pepper flakes as per your spice level.
Din Tai Fung serves its cucumber salad with the peel still on, which adds a nice crunch and texture. But you can always peel it if you prefer it that way.
Nutrition
Calories: 45kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 839mg | Potassium: 172mg | Fiber: 1g | Sugar: 4g | Vitamin A: 156IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 0.4mg
