din tai fung cucumber salad recipe
Din Tai Fung cucumber salad recipe: Enjoy a quick, tangy dish perfect for busy nights. Discover an easy, flavorful side from Cabana Recipes today!
Ingredients
- 1 lb cucumber Persian or English
- 1/2 tbsp kosher salt
- 2 tbsp light soy sauce
- 2 tbsp rice vinegar
- 1/2 tbsp sugar
- 2 cloves garlic grated
- 1/2 tbsp chili oil
- 1/2 tbsp sesame oil
Instructions
Salt the Cucumbers
- Chop your cucumbers into ½-inch rounds and place them in a large bowl.
- Sprinkle with ½ tablespoon of kosher salt, then let them rest for 30 minutes.
- This step is crucial because the salt draws out excess water, giving you a crispier final texture.
Rinse and Dry
- After 30 minutes, rinse off the salt under cold water.
- Pat the cucumbers thoroughly with paper towels.
- You want them as dry as possible, so the dressing clings and doesn’t get watered down.
Combine the Dressing
- In a medium bowl, mix together 2 tablespoons light soy sauce, 2 tablespoons rice vinegar, ½ tablespoon sugar, 2 cloves grated garlic, ½ tablespoon chili oil, and ½ tablespoon sesame oil.
- Stir until the sugar dissolves, and the ingredients come together into a smooth, fragrant sauce.
Marinate
- Transfer your dried cucumber rounds into the bowl with the dressing.
- Toss gently to ensure every slice is coated.
- Let the cucumbers sit in the dressing for at least 10 minutes. If you have the time, chill them longer for a deeper infusion of flavor.
Serve and Enjoy
- Taste-test for seasoning. Sometimes I add a pinch more sugar or a splash more vinegar, depending on my mood.
- Serve in a chilled bowl, and watch everyone reach for seconds!
Notes
Cucumbers – Try to use only Persian or English cucumbers since they are sweeter, contain less water, and have a thinner skin than regular cucumbers
Rice vinegar – If you don’t have rice vinegar, you can substitute for red wine vinegar or distilled white vinegar.
Try to be as uniform as possible when slicing the cucumbers. I prefer 1/2″ rounds, but you could go as thin as 1/4″ rounds as well. The uniform slicing will help with stacking and presentation of your Din Tai Fung Cucumber Salad!
You can make this 2-3 days ahead of time. Make sure to store them in the fridge in an air tight container with the dressing.