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Plate with assembled Din Tai Fung Cucumber Salad.
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5 from 2 votes

Din Tai Fung Cucumber Salad

This Din Tai Fung Cucumber Salad is a cool and crunchy copycat appetizer made with Persian cucumbers and a savory-sweet garlic chili dressing. If you like Din Tai Fung, you are going to love this easy copycat recipe!
Prep Time10 minutes
Refrigeration Time40 minutes
Total Time50 minutes
Course: Appetizer, Salad
Cuisine: Chinese, copycat, Thai
Keyword: Din Tai Fung Cucumber Salad
Servings: 2 servings
Calories: 136kcal
Author: Erica Walker

Ingredients

  • 1 pound Persian cucumbers (aka mini seedless cucumbers)
  • 2 teaspoons sea salt
  • 3 tablespoons rice vinegar (you can also use mirin)
  • 2 teaspoons soy sauce (or 2 tablespoons "lite" soy sauce)
  • 2 teaspoons sugar
  • 1 clove garlic (finely grated, plus a sliver for the top)
  • 1 tablespoon chili crisp (or 1/2 tablespoon chili oil)
  • 1/2 teaspoon sesame oil
  • fresno pepper slice (for garnish on top)

Instructions

  • Slice the cucumbers into even rounds about ½ inch thick. Place them in a mixing bowl or lidded container.
    Chopped baby cucumbers on a cutting board with a knife.
  • Sprinkle the sea salt over the cucumbers and toss well. Cover and refrigerate for 10 minutes.
    Plastic container with chopped baby cucumbers and salt. Plastic lid on the side. Wooden bowl of salt.
  • Cover the cucumbers with cold water, rinse, and drain. Repeat a few times to remove the excess salt. Pat the cucumber slices completely dry.
    Rinsed and drained cut baby cucumbers in a colander.
  • Combine the rice vinegar, soy sauce, sugar, grated garlic, chili crisp, and sesame oil in a liquid measuring cup or small bowl. Stir until the sugar dissolves.
    Glass bowl with marinade with a whisk on the side.
  • Place the dried cucumbers in a lidded container or zip-top bag. Pour the dressing over them, toss to coat, and refrigerate for 30 minutes.
    Pouring marinade in a plastic container of cut baby cucumbers.
  • Arrange the cucumbers on a plate or stack them into a tower. Spoon dressing over the top and garnish with a thin garlic slice and Fresno pepper. Serve cold.
    Din Tai Fung Cucumber Salad on a plate with a small cut Fresno pepper on top. Chop sticks resting on the plate.

Video

Notes

  • Persian cucumbers give this salad the best crisp texture, but an English cucumber can be substituted by weight.
  • Cut the cucumber into even ½-inch rounds so the pieces stay crunchy and stack easily.
  • Rinse the salted cucumbers several times so the finished salad does not taste overly salty.
  • Pat the cucumbers completely dry before adding the dressing. Extra water will dilute the flavor.
  • Use reduced-sodium soy sauce if you prefer more control over the saltiness.
  • Chili crisp adds texture, while chili oil gives the dressing a smoother consistency.
  • Add the sesame oil carefully because its flavor can overpower the other ingredients.
  • For the best texture, serve the salad the same day it is made.
  • Store leftovers in an airtight container in the refrigerator for up to two days.
  • Do not freeze the cucumber salad.

Nutrition

Calories: 136kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 3336mg | Potassium: 376mg | Fiber: 1g | Sugar: 8g | Vitamin A: 238IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 1mg