Ever wondered how Din Tai Fung makes their famous cucumber salad so addictively crunchy and flavorful? Now you can recreate the iconic Din Tai Fung cucumber recipe right in your own kitchen! This simple yet irresistible dish features crisp cucumbers infused with tangy, spicy, and garlicky goodness. It’s the perfect side to brighten up any meal, or just a refreshing snack on a hot day. Get ready to transform ordinary cucumbers into an extraordinary taste sensation!
Din Tai Fung Cucumber Recipe
Cuisine: ChineseDifficulty: Easy4
servings10
minutes5
minutes60
kcalDiscover the secret to making the famous Din Tai Fung cucumber recipe at home. A crisp, refreshing salad with a kick—perfect for any meal!
Ingredients
3 medium Persian cucumbers
1 tablespoon kosher salt
2 tablespoons rice vinegar
1 tablespoon light soy sauce
1 teaspoon sugar
2 cloves garlic, minced
1 tablespoon sesame oil
1 teaspoon chili oil (adjust for desired spiciness)
1 teaspoon sesame seeds, for garnish
Fresh cilantro leaves, for garnish (optional)
Directions
- Rinse the cucumbers thoroughly and pat dry. Cut off the ends, then slice them into bite-sized chunks.
- Place the cucumber pieces in a bowl, sprinkle with kosher salt, and toss to coat. Let them sit for 30 minutes to draw out excess moisture.
- In a separate bowl, mix together rice vinegar, light soy sauce, sugar, and minced garlic until the sugar dissolves.
- Stir in sesame oil and chili oil for a fragrant, spicy kick.
- Rinse the salted cucumbers thoroughly under cold water to remove excess salt. Pat dry with a paper towel.
- Toss the cucumbers with the dressing until evenly coated.
- Chill in the refrigerator for at least 30 minutes to let the flavors meld.
- Before serving, garnish with sesame seeds and fresh cilantro leaves.
- Enjoy chilled as an appetizer or side dish!
Notes
- Persian cucumbers are ideal due to their crisp texture and small seeds, but English cucumbers work too.
- Adjust the chili oil to your spice preference; you can omit it if you prefer a milder flavor.
- The salad tastes best when allowed to chill for at least 30 minutes, but it can be refrigerated for up to 2 days.
Tips for the Perfect Din Tai Fung Cucumber Recipe
- Crunchier Cucumbers: Salting and draining the cucumbers removes excess moisture, making them extra crunchy.
- Make Ahead: This salad is a great make-ahead dish for parties; just add the sesame seeds right before serving.
- Vegan-Friendly: This recipe is naturally vegan and pairs well with a variety of plant-based dishes.
- Customize: Add a dash of Sichuan peppercorns for a tingling sensation or extra chili oil for spice lovers.
Recipe Variants
- Sweet & Tangy Cucumber Salad: Swap the chili oil for a teaspoon of honey for a sweeter twist.
- Thai-Style Cucumber Salad: Add a splash of fish sauce, lime juice, and crushed peanuts for a Thai-inspired version.
FAQ
Yes, but remove the seeds for a better texture. Persian cucumbers are preferred for their crunch.
Absolutely! This Din Tai Fung cucumber salad recipe is naturally vegan.
Of course! Simply reduce or omit the chili oil.
It’s an excellent side for dumplings, fried rice, or grilled meats.
If you loved this recipe, check out our Old-Fashioned Pimento Cheese Recipe, perfect for pairing with crackers or as a sandwich spread for your next picnic.
This Din Tai Fung cucumber recipe brings the iconic flavors of the beloved restaurant right into your home. Simple, fresh, and bursting with flavor, it’s the perfect side dish for any occasion. Whether you’re hosting a dinner party or just craving a light snack, this cucumber salad will leave everyone wanting more. So grab those cucumbers, and let’s make magic happen in your kitchen!
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