Din Tai Fung Cucumber Salad (Copycat Recipe)
If you’re in search of a refreshing side dish that packs a punch, look no further than this Din Tai Fung Cucumber Salad (Copycat Recipe). This delightful salad features crunchy cucumbers paired with a bold garlic-chili dressing that will tantalize your taste buds. Perfect for busy weeknights or family gatherings, it comes together in just 13 minutes! Each bite is bursting with flavor—thanks to the zesty rice vinegar, spicy chili oil, and aromatic garlic. Not only is this salad quick and easy to prepare, but it also makes for great meal prep, as the flavors intensify after marinating. Serve it as a vibrant appetizer or alongside your favorite Asian-inspired dishes, and watch it become a staple in your household.
- Prep Time: 13 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 4
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Ingredients
Scale
- 4 Persian cucumbers (or 2 English cucumbers)
- 1½ – 2 tsp kosher salt
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp chili oil
- 1½ tsp sugar
- 2 tsp toasted sesame oil
- 2 cloves garlic (finely minced)
Instructions
- Wash cucumbers thoroughly and slice into half-moons. Sprinkle with kosher salt and let drain in a colander for about 15-20 minutes.
- In a small bowl, whisk together soy sauce, rice vinegar, chili oil, sugar, sesame oil, and minced garlic until well combined.
- Gently squeeze excess moisture from the cucumbers and place them in a mixing bowl. Pour the dressing over the cucumbers and toss until evenly coated.
- Allow the salad to marinate in the refrigerator for at least 2 hours before serving. Top with red pepper flakes, toasted sesame seeds, and fresh Fresno chilies for garnish.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 80
- Sugar: 3g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg