Din Tai Fung Cucumber Salad Recipe
This Din Tai Fung cucumber salad is a refreshing, tangy side dish that combines crunchy cucumbers with a flavorful dressing, offering a delightful balance of savory, sweet, and sour. Inspired by the famous Taiwanese restaurant, this easy-to-make salad is perfect for any occasion, whether served as a light snack or paired with your favorite Asian dishes.
Ingredients
- 2 medium cucumbers preferably English cucumbers
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 tsp salt
- 1 tsp chili oil optional for spice
- 1 tbsp sesame seeds
- 1 clove garlic minced
- Fresh cilantro for garnish optional
Instructions
- Prepare the cucumbers: Wash the cucumbers and slice them into thin rounds or use a mandoline slicer for uniform thickness.
- Salt the cucumbers: Place the cucumber slices in a colander, sprinkle with salt, and let them sit for about 15 minutes to release excess water. After 15 minutes, pat them dry with a paper towel.
- Make the dressing: In a bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and minced garlic. Add chili oil if you prefer a bit of heat.
- Combine: Add the cucumbers to the bowl with the dressing and toss gently until well coated.
- Serve: Sprinkle sesame seeds on top and garnish with fresh cilantro. Serve immediately or refrigerate for 30 minutes to enhance the flavors.
Notes
This recipe can be easily adjusted based on your preferred level of tanginess or spice. Feel free to experiment with the dressing ingredients or add a sprinkle of chili flakes for a little kick.