Go Back
–+ servings
Din Tai Fung Cucumber Salad

Delicious Din Tai Fung Cucumber Salad: Refreshingly Crunchy Twist

This Din Tai Fung Cucumber Salad is a refreshingly crunchy appetizer with vibrant flavors and easy prep. Perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 10 minutes
Marinating Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Persian Cucumbers Fresh and crisp; English cucumbers can be a good substitute.
  • 1 tablespoon Kosher Salt Essential for drawing out moisture from the cucumbers.
For the Dressing
  • ¼ cup Rice Vinegar Apple cider vinegar works well as an alternative.
  • 1 tablespoon Sugar Balances the acidity; honey or agave syrup are healthier alternatives.
  • 2 tablespoons Mirin Adds sweetness; combine sake and sugar if mirin isn’t available.
  • 1 tablespoon Sesame Oil Delivers a nutty flavor; a neutral oil can also be used.
  • 1 clove Garlic Fresh, grated garlic is best for this recipe.
  • 1 tablespoon Chili Oil Infuses heat; adjust to your spice preference.
  • 1 piece Fresno Chile Pepper Optional garnish for heat and color; can replace with jalapeño.

Equipment

  • Large bowl
  • Medium Bowl
  • Kitchen towel or paper towels
  • plastic wrap

Method
 

Preparation Steps
  1. Slice the Persian cucumbers into thin rounds and place them in a large bowl. Sprinkle kosher salt over the cucumbers and toss to coat evenly. Allow them to sit for 30 minutes.
  2. Prepare the dressing by whisking together rice vinegar, mirin, sugar, sesame oil, grated garlic, and a pinch of salt in a medium bowl.
  3. Rinse the salted cucumbers thoroughly under cold running water to remove excess salt. Dry them on a kitchen towel or paper towels.
  4. Toss the dried cucumbers with the prepared dressing in a large mixing bowl, ensuring they are well coated. Cover with plastic wrap and refrigerate for at least 4 hours.
  5. Before serving, give the marinated cucumbers a gentle toss, arrange them on a serving plate, and drizzle chili oil over the top. Sprinkle minced Fresno pepper for color and spice.

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 10gProtein: 1gFat: 2gMonounsaturated Fat: 1gSodium: 300mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 6mgCalcium: 20mgIron: 0.5mg

Notes

Maximize flavor by preparing a day in advance. Rinse well after salting to remove excess saltiness and adjust chili oil to your taste preference. Use fresh ingredients for the best results.

Tried this recipe?

Let us know how it was!