Go Back
–+ servings
Din Tai Fung Cucumber Salad

Din Tai Fung Cucumber Salad: A Zesty Vegetarian Delight

A refreshing Din Tai Fung Cucumber Salad that combines crisp cucumbers with a zesty dressing, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Marination Time 4 hours
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Persian Cucumbers Substitute with English cucumbers if unavailable.
  • 1 tablespoon Kosher Salt Avoid using table salt.
For the Dressing
  • 1/4 cup Rice Vinegar Can be substituted with apple cider vinegar.
  • 1 tablespoon Sugar Honey or agave syrup can be used for a natural sweetener.
  • 2 tablespoons Mirin Substitute with a mixture of sugar and water for a non-alcoholic version.
  • 2 tablespoons Sesame Oil Use soy or peanut oil in a pinch, but sesame oil is ideal.
  • 2 cloves Garlic Fresh garlic preferred, but powdered garlic can substitute at half the quantity.
For the Heat
  • 1 tablespoon Chili Oil Adjust according to spice preference.
  • 1 Fresno Chile Pepper optional Replace with red pepper flakes if unavailable.

Equipment

  • Mixing bowl
  • kitchen towel
  • Whisk
  • Refrigerator

Method
 

Preparation
  1. Wash and slice the Persian cucumbers into thin rounds, about ¼ inch thick. Place in a mixing bowl and sprinkle with kosher salt. Toss to coat and let sit for 30 minutes in the refrigerator.
  2. In a medium bowl, whisk together rice vinegar, mirin, sugar, sesame oil, minced garlic, and a pinch of salt until well combined.
  3. Remove cucumbers from the refrigerator, rinse under cold water, and pat dry. Add to the dressing and toss gently. Cover and marinate for at least 4 hours.
  4. Once marinated, check the seasoning and adjust if needed. Stack the cucumbers on a serving plate, drizzle with chili oil, and sprinkle with sliced Fresno chili peppers if using. Serve chilled.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 8gProtein: 1gFat: 5gSaturated Fat: 1gMonounsaturated Fat: 4gSodium: 300mgPotassium: 180mgFiber: 1gSugar: 2gVitamin A: 250IUVitamin C: 5mgCalcium: 60mgIron: 0.5mg

Notes

For an extra crunch, consider adding sliced radishes or shredded carrots. Store leftovers in an airtight container in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!