Din Tai Fung Cucumber Salad
Din Tai Fung Cucumber Salad is the perfect, light appetizer to complement any Asian-style dish. If you like Din Tai Fung, you are going to love this easy copycat recipe!
Prep Time10 minutes mins
Refrigeration Time40 minutes mins
Total Time50 minutes mins
Course: Appetizer, Salad
Cuisine: Chinese, copycat, Thai
Keyword: Din Tai Fung Cucumber Salad
Servings: 2 servings
Calories: 136kcal
- 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)
Slice cucumbers into thick rounds (about 1/2" each) and place in a container or mixing bowl. Sprinkle salt over the top, toss well, then cover, and refrigerate for about 10 minutes.
Remove cucumbers from refrigerator and rinse very well. Cover with water, rinse, drain, and repeat a few times. Pat cucumbers so they are totally dry and set aside.
Combine rice vinegar, sugar, soy sauce, garlic, chili crisp, and sesame oil in a liquid measuring cup. Stir until sugar is completely dissolved. Place dried cucumbers in a lidded container or a Ziplock bag and pour sauce over the top. Cover and refrigerate for 30 minutes. Serve as-is or style the cucumbers like Din Tai Fung by arranging cucumbers on a plate. Pour sauce over the cucumbers and place garlic slice and fresno pepper on the top.
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