Description
Recreate the viral Din Tai Fung cucumber salad at home with this quick and easy copycat recipe. Made with crisp Persian cucumbers, bold garlic-chili dressing, and marinated to perfection, this refreshing appetizer delivers restaurant-quality flavor with minimal effort.
Ingredients
Scale
- 4 Persian cucumbers or 2 English cucumbers
- 1½–2 teaspoons kosher salt
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon chili oil
- 1½ teaspoons white sugar
- 2 teaspoons toasted sesame oil
- 2 garlic cloves, finely minced
- Red pepper flakes for garnish
- Toasted sesame seeds for garnish
- Thinly sliced Fresno chilies for garnish
Instructions
- Wash cucumbers thoroughly and slice into rounds or half-moons.
- Transfer cucumbers to a bowl and sprinkle with kosher salt.
- Toss evenly and let sit for 20–30 minutes.
- Rinse cucumbers briefly under cold water and pat dry completely.
- Whisk soy sauce, rice vinegar, chili oil, sugar, sesame oil, and garlic in a small bowl.
- Let dressing sit for 5 minutes.
- Combine cucumbers and dressing in a shallow container.
- Cover and refrigerate for at least 1 hour.
- Stir gently before serving.
- Top with sesame seeds, chili flakes, or sliced Fresno chilies if desired.
Notes
- Store leftovers refrigerated for up to 3 days.
- Serve within 24 hours for the crispiest texture.
- Adjust chili oil depending on preferred spice level.
- Prep Time: 13 minutes
- Category: Appetizer, Side Dish
- Method: No-Cook
- Cuisine: Asian-Inspired, Taiwanese
Nutrition
- Serving Size: 1 serving
- Calories: 68
- Sugar: 3.2
- Sodium: 488
- Fat: 4.8
- Saturated Fat: 0.6
- Unsaturated Fat: 3.8
- Trans Fat: 0
- Carbohydrates: 5.6
- Fiber: 0.9
- Protein: 1.1
- Cholesterol: 0