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Din Tai Fung Cucumber Salad

A refreshing and simple cucumber salad inspired by Din Tai Fung, featuring crisp cucumbers, soy sauce, vinegar, and a hint of chili oil.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Chinese
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Persian cucumbers or 2 English cucumbers
  • 1.5 to 2 tsp kosher salt To draw out moisture from cucumbers
  • 2 tbsp soy sauce Use gluten-free if necessary
  • 1 tbsp rice vinegar
  • 1 tbsp chili oil Adjust for heat preference
  • 1.5 tsp sugar To balance flavors
  • 2 tsp toasted sesame oil
  • 2 cloves garlic, finely minced
  • Optional garnish: red pepper flakes, toasted sesame seeds, thinly sliced Fresno chilies

Method
 

Preparation
  1. Wash cucumbers thoroughly and slice into 1/4 to 1/2 inch thick rounds. For English cucumbers, slice into half moons. Transfer to a bowl.
  2. Sprinkle cucumbers with salt, toss to coat evenly, and let sit for 20 to 30 minutes to draw out moisture. Rinse briefly under cold water and pat dry with paper towels.
  3. In a small bowl, whisk together soy sauce, rice vinegar, chili oil, sugar, sesame oil, and minced garlic. Let sit for 5 minutes to allow flavors to develop.
Mixing
  1. Toss the drained cucumber slices with the dressing in a shallow bowl or container. Cover and refrigerate for at least 1 hour, ideally 2 to 4 hours.
Serving
  1. Gently stir the salad before serving and serve cold, topped with sesame seeds or chili flakes if desired.

Notes

Keep this salad in an airtight container in the refrigerator for up to 3 days. For best texture, enjoy within 24–48 hours. Adjust ingredients to taste before serving.