Din Tai Fung Cucumber Salad (Copycat Recipe)
If you’re looking for a refreshing and vibrant side dish, the Din Tai Fung Cucumber Salad (Copycat Recipe) is a must-try! This easy-to-make salad captures the essence of the famous restaurant’s signature dish with its crisp cucumbers and zesty dressing. With a perfect balance of tangy, spicy, and savory flavors, this salad is ideal for any meal or occasion. Best of all, it requires no cooking—just simple prep and marination to enhance those delicious flavors.
- Prep Time: 13 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves 4
- Category: Side Dish
- Method: No Cooking
- Cuisine: Asian
Ingredients
Scale
- 4 Persian or 2 English cucumbers
- 1½ – 2 tsp kosher salt
- 2 tbsp low-sodium soy sauce
- 1 tbsp unseasoned rice vinegar
- 1 tbsp chili oil (to taste)
- 1½ tsp sugar
- 2 tsp toasted sesame oil
- 2 cloves garlic (minced)
- Red pepper flakes (optional)
- Toasted sesame seeds (for garnish)
- Thinly sliced Fresno chilies (for garnish)
Instructions
- Slice cucumbers into bite-sized pieces and sprinkle with kosher salt. Let sit in a colander for about 30 minutes to drain excess moisture.
- While cucumbers drain, prepare the dressing by whisking together soy sauce, rice vinegar, chili oil, sugar, toasted sesame oil, and minced garlic in a bowl.
- Rinse drained cucumbers under cold water and pat dry. Combine with dressing in a large bowl and toss gently.
- Allow the salad to marinate in the fridge for at least two hours before serving. Garnish with sesame seeds and sliced Fresno chilies.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 80
- Sugar: 3g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg