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Din Tai Fung Cucumber Salad (Copycat Recipe)

Din Tai Fung Cucumber Salad (Copycat Recipe)

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If you’re craving a refreshing and zesty side dish that’s both easy to make and bursting with flavor, this Din Tai Fung Cucumber Salad (Copycat Recipe) is just what you need! Inspired by the popular Taiwanese eatery, this salad features crisp cucumbers drenched in a bold garlic-chili dressing. It’s perfect for busy weeknights or as a standout dish at gatherings, making it a fantastic addition to your meal prep repertoire. With just a few simple ingredients and minimal effort, you’ll have a delightful side that complements any meal beautifully. Once you savor this crunchy delight, it will surely become a staple in your kitchen!

Ingredients

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  • 4 Persian cucumbers (or 2 English cucumbers)
  • 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 (minced)

Instructions

  1. Wash the cucumbers and slice them into bite-sized pieces. Sprinkle with kosher salt and let drain in a colander for 15-20 minutes to enhance crunchiness.
  2. In a bowl, whisk together soy sauce, rice vinegar, chili oil, sugar, toasted sesame oil, and minced garlic until well combined.
  3. After draining the cucumbers, gently squeeze out excess moisture. Place them in a large bowl and pour the dressing over them. Toss gently until evenly coated.
  4. Allow the salad to marinate in the refrigerator for at least two hours before serving.
  5. Garnish with red pepper flakes, toasted sesame seeds, and thinly sliced Fresno chilies before enjoying.

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