Easy Din Tai Fung Cucumber Salad (Copycat Recipe)
This Easy Din Tai Fung Cucumber Salad is one for the books! It's my copycat recipe that is crunchy, garlicky, and with a hint of heat.
Servings: 4
Ingredients
- 4 medium Persian cucumbers sliced 1/2-inch thick
- 1/2 teaspoon Kosher salt
- 1/4 cup toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon chili oil or chili crisp
- 1 teaspoon white granulated sugar
- thinly sliced garlic slice and bell pepper piece for garnish
Instructions
- Place your sliced cucumbers in a colander over a bowl or over the sink. Sprinkle with kosher salt and let this drain for at least 15 minutes.
- While the cucumbers drain, in a medium mixing bowl, whisk together sesame oil, rice vinegar, chili oil and sugar.
- Pat the cucumbers dry with a towel, no need to rinse them off. Add the cucumbers to the dressing, transfer to the fridge for at least 15 minutes.
- Serve by creating a triangle-like presentation with the cucumbers, just like at Din Tai Fung! Top with 1 garlic slice and 1 bell pepper slice. Pour over any remaining sauce, and serve!
Video
Notes
- Cucumbers: Ensure you are cutting your cucumbers evenly so they salt at the same rate, and they also stack evenly.
- Chili Oil: You can use either chili or chili crisp for this!
- Prep: You can prepare this ahead of time and serve when ready.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 164kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 292mg | Potassium: 83mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.2mg