Din Tai Fung-Style Cucumber Salad Recipe
Enjoy the refreshing and savory flavor of Din Tai Fung's famous cucumber salad at home! Crisp cucumbers are marinated in a flavorful combination of garlic, sesame oil, and soy sauce, creating the perfect appetizer or side dish for any meal.
Ingredients
- 2 medium cucumbers Persian or English preferred
- 1 tsp salt
- 2 cloves garlic minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp sugar
- 1/4 tsp chili oil optional
- Sesame seeds for garnish
Instructions
- Prepare Cucumbers: Wash and dry cucumbers. Cut into bite-sized chunks or batons.
- Salt and Rest: Toss cucumbers with salt in a bowl. Let sit for 15-20 minutes to release water. Drain and pat dry.
- Make Dressing: In a small bowl, whisk together garlic, soy sauce, rice vinegar, sesame oil, sugar, and chili oil (if using).
- Combine and Chill: Toss cucumbers with the dressing. Cover and refrigerate for at least 30 minutes to marinate.
- Serve: Garnish with sesame seeds before serving chilled.
Notes
Tips:
- For extra crunch, refrigerate cucumbers before preparation.
- Adjust soy sauce and vinegar to taste for your preferred saltiness and tanginess.
- Add chili oil sparingly for a mild spicy kick.