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din tai fung cucumber recipe

Din Tai Fung Cucumber Salad Recipe

Din Tai Fung’s cucumber dish is a refreshing, garlicky, and slightly sweet appetizer with soy sauce and sesame oil
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Chinese, French
Servings 4
Calories 50 kcal

Ingredients
  

  • 2 Medium cucumbers (about 300g)
  • 1 tsp salt
  • 2 garlic cloves, minced
  • 1 tbsp chili oil
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1 tbsp rice vinegar

Instructions
 

  • Step 1: Prep the cucumbers
  • Wash cucumbers and trim the ends. Smash them lightly with a rolling pin or knife handle until slightly split. Cut into rough 1-inch chunks.
  • Step 2: Salt the cucumbers
  • Toss cucumber chunks with salt in a bowl. Let sit for 10 minutes to draw out excess water. Drain and pat dry with paper towels.
  • Step 3: Make the dressing
  • Mix garlic, chili oil, sesame oil, sugar, and rice vinegar in a small bowl. Stir until the sugar dissolves completely.
  • Step 4: Combine and chill
  • Pour the dressing over the cucumbers. Toss gently to coat. Refrigerate for 5 minutes before serving for maximum crispness.

Notes

Swap chili oil with 1/2 tsp chili flakes + 1 tbsp neutral oil for less heat.
Add toasted sesame seeds for crunch. Fresh cilantro works for extra brightness.