Din Tai Fung Easy Cucumber Salad

You will enjoy this Chinese-style chilled cucumber salad inspired by the famous Din Tai Fung restaurant. The recipe is simple, clean-tasting, and refreshing.

I love munching on cucumbers especially baby cucumbers and Persian cucumbers. They are so crisp and refreshing. With the heatwave that is going on right now, this chilled cucumber salad inspired by Taiwan Din Tai Fung restaurant helps to tame that heat for real! This recipe is very easy to put together

Tips for the best Din Tai Fung cucumber salad

1. Use the right cucumber
I strongly suggest Persian or baby cucumbers. They are perfect for this salad. They are crunchy
2. Use salt to draw out water
Cucumber has high water content and so marinating it with some salt, helps to draw out this excess water to make the cucumber extra crisp
3. Chill in the fridge
You can eat it right after you make it, but it won’t be the same if you don’t chill it. Chilling it really gives you that refreshing taste and the cucumber has time to absorb the seasoning too. It tastes even better the next day

How to make Din Tai Fung cucumber salad

1. Wash the cucumber and then pat dry. Cut the cucumber into about 1/2-inch thick slices. Try to cut as evenly as possible so every piece is roughly about the same size

2. Add salt and let it marinate for 1 hour. The salt will draw out water from the cucumber, which will make the cucumber crisp

3. Rinse off excess salt with clean water. Pat the cucumber really dry

4. Mix all ingredients for seasonings and stir to combine

5. Pour the seasonings over the cucumber. Chill in the fridge for at least one hour if possible. This cucumber salad tastes even better when it’s chilled

How to store cucumber salad

Simply keep them in the fridge in an air-tight container for up to 3 days max. The longer you keep them, the watery they will get

Did you make this Din Tai Fung cucumber salad recipe?

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Din Tai Fung Easy Cucumber Salad

Prep Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 2 servings as a side

5 from 3 reviews

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Ingredients

0.5x1x2x

US CustomaryMetric

• ▢ 200 gr Persian cucumbers about 2 pieces
• ▢ ½ tsp salt
• ▢ 1 clove garlic finely minced

Seasonings (adjust to your own taste):

• ▢ 1 tsp sesame oil
• ▢ ¼ tsp sugar
• ▢ 1 tsp rice vinegar
• ▢ 1 tsp chili oil optional
• ▢ 1 tsp soy sauce
• ▢ ¼ tsp red pepper flakes optional

Instructions

 

Prepare the cucumber:

• Wash the cucumber and then pat dry. Cut the cucumber into about 1/2-inch thick slices. Try to cut as evenly as possible so every piece is roughly about the same size
• Add salt and let it marinate for 1 hour. The salt will draw out water from the cucumber, which will make the cucumber crisp
• Rinse off excess salt with clean water. Pat the cucumber really dry

Prepare seasonings:

• Mix all ingredients for seasonings and stir to combine

Putting everything together:

• Pour the seasonings over the cucumber. Chill in the fridge for at least one hour if possible. This cucumber salad tastes even better when it's chilled

Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram