Description
This Din Tai Fung cucumber salad recipe brings the crisp, refreshing, and tangy flavors of the famous Taiwanese appetizer straight to your kitchen. Thick-cut cucumbers are lightly marinated in a blend of rice vinegar, sesame oil, garlic, and a touch of sweetness, then finished with a drizzle of chili oil for just the right amount of heat. Perfect as a light appetizer or a side dish, this simple yet flavorful salad pairs beautifully with dumplings, noodles, and stir-fried dishes.
Ingredients
Ingredients
Main Ingredients
- 8 Persian cucumbers, sliced into ½-inch thick rounds
- 1 ½ tablespoons kosher salt
Dressing
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 ½ tablespoons sesame oil
- 3 cloves garlic, minced
- ½ teaspoon kosher salt
To Serve
- ½ tablespoon chili oil (or more to taste)
- ½ tablespoon sesame oil
- 1 small Fresno chili, minced (optional)
- 1 teaspoon white sesame seeds (optional)
Instructions
Instructions
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Prepare the Cucumbers – Slice the cucumbers into ½-inch thick rounds and place them in a bowl. Sprinkle 1 ½ tablespoons of kosher salt over them and toss to coat. Let them sit for 30 minutes to draw out excess moisture.
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Rinse and Dry – After 30 minutes, rinse the cucumbers thoroughly under cold water to remove excess salt. Pat them completely dry using a paper towel to ensure they stay crisp.
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Make the Dressing – In a small bowl, whisk together rice vinegar, sugar, sesame oil, garlic, and salt until the sugar fully dissolves.
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Marinate the Cucumbers – Toss the dried cucumber slices with the dressing, ensuring they are well coated. Cover the bowl and refrigerate for at least 4 hours, or up to 2 days, for maximum flavor.
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Assemble and Serve – Before serving, arrange the cucumbers on a plate in a neat stack. Drizzle with chili oil and sesame oil, then sprinkle with minced Fresno chili and sesame seeds, if using. Serve chilled and enjoy!
Notes
- Best Cucumbers to Use: Persian cucumbers are ideal due to their crisp texture and fewer seeds. Japanese or English cucumbers can also work, but avoid large, watery cucumbers.
- How to Adjust Spice Level: If you like extra heat, increase the chili oil or add red pepper flakes. For a milder taste, skip the Fresno chili.
- Storage Tips: This salad can be stored in an airtight container in the fridge for up to 2 days. However, it tastes best within the first 24 hours when the cucumbers are at their crispiest.
- Make-Ahead Tip: If preparing in advance, add chili oil just before serving to keep the flavors fresh and vibrant.
- Prep Time: 10 minutes
- Category: Lunch
- Method: No-cook
- Cuisine: Taiwanese, Asian
Keywords: Din Tai Fung cucumber salad, spicy cucumber salad, Taiwanese appetizer, Asian cucumber salad, marinated cucumbers, easy cucumber salad, chili oil cucumber salad