This din tai fung cucumber recipe is healthy and crunchy. A simple salad dressing uses rice vinegar, sugar, garlic, and chili oil. This Asian-inspired cucumber dish serves as a refreshing appetizer or side for any Asian cuisine. It pairs wonderfully with noodles, dumplings, or rice and is best enjoyed chilled.
Last year, my husband went on a business trip to Taiwan, so I went with him. I tried different Taiwanese cuisines here, but one of my favorite things on their menu was spicy din tai fung cucumbers. I tried these din tai fung cucumber salad recipe when I returned to the USA. This dish was simple, even though I assumed it would require much work.
Table of Contents
Why will you Love this Copycat Din Tai Fung Cucumber salad
Too many reasons will force you to make this spicy din tai fung salad.
- Simplicity: Because of its simplicity, this dish is ideal for beginners and experienced cooks. You can eat this cucumber salad as a light snack or appetizer. It goes well with various main meals, including stir-fries and grilled meats.
- Health Benefits: This salad is a healthy option because cucumbers are high in vitamins and minerals and low in calories. It’s a fantastic method to increase your intake of vegetables without compromising flavor. This recipe is ideal for eating in the summer.
- Fun to Customize: The ingredients are easily customizable to your preferences. Add the chili oil for more excellent spice or garlic for deep flavor. You can also experiment with other toppings, such as fresh herbs or chopped peanuts.
Selection of Cucumbers
Persian or English cucumbers are the best for Din Tai Fung’s salad. These types are defined by their soft seeds, which prevent the salad from becoming too watery. Persian cucumbers are small(5-6 inches) and crispy. English cucumbers are long(11-12 inches), sweet, and mild. Both varieties are ideal for this salad.
Things you will need for making Salad
- Cucumbers: The salad’s key ingredient is cucumbers. Take 5 Persian cucumbers. You can also use English cucumbers.
- Garlic: Take three minced garlic cloves. It gives the dressing a robust and savory taste.
- Soy sauce: Take ½ tablespoon of soya sauce. It will enhance the overall flavor of copycat cucumber salad.
- Rice vinegar: Take 1 tablespoon of rice vinegar. Rice vinegar gives the dressing a little sweetness and sourness.
- Sesame oil: A teaspoon of sesame oil will give the dressing a fragrant and nutty taste.
- Sugar: Take half a teaspoon of sugar to balance the salty flavor.
- Salt: Take half a teaspoon of salt. Salt enhances flavors.
- Chilli oil: Take 1 tablespoon of chilli oil. Chilli oil adds a spicy flavor to our salad dressing.
Equipment Required
- Cutting board
- Sharp knife
- Colander or sieve
- Paper towel
Instructions
1.Preparing the Cucumber
Wash and dry the cucumbers using a paper towel. Slice your Persian cucumber into pieces that are 1/2-inch thick. In a medium bowl, place the cucumber slices and sprinkle them with salt. Allow the cucumber slices to rest for at least 30 minutes. Salt helps to draw out extra moisture. After 30 minutes, drain the excess water in the colander and rinse the cucumber; pat the cucumber dry with a paper towel.
2.Make the Dressing
Add the cucumber pieces to a bowl. Add rice vinegar, soy sauce, sugar, garlic, sesame oil, and salt. Toss to coat the cucumber pieces evenly.
3.Assemble the Salad
Let the salad sit for at least 15 minutes. It will allow the flavors to absorb completely.
4.Serve
Add din tai fung cucumber salad to a serving dish. Sesame seeds can be used as a garnish to add more crunch and taste.
Pro Tips
- Use Fresh Cucumbers: The salad tastes better with fresher cucumbers. Always use crispy, clean cucumbers.
- Salt the cucumber slices: Thoroughly coat the cucumber with salt after cutting it. The salt will extract the bitter juices and excess moisture from the cucumber.
- Adjust the Seasoning: You can modify the amount of chili oil, soy sauce, and garlic to your taste.
- Chill Before Serving: Allow the salad to rest for 15 minutes to combine and enhance the flavors.
Storage Options
- Refrigeration: Put the salad into an airtight container and store it in the fridge. It can remain fresh for 1-2 days. Before preserving, remove any extra liquid collected to prevent the cucumbers from getting too soggy.
- Before serving: Give the salad a good stir to re-distribute the flavors and dressing when ready to eat it again. For the most incredible texture and taste, eat the salad as soon as possible because the cucumbers may lose some crispness over time.
- Freezing: Cucumber salad should not be frozen. Frozen cucumbers often have a high water content, which causes them to become gooey when thawed. Freezing can also cause the dressing to separate and lose its fresh flavor.
Refreshing Din Tai Fung Cucumber Salad Recipe
- Total Time: 1 hour
- Yield: 2 Person 1x
Description
This Din Tai Fung Cucumber recipe is healthy and crunchy. A simple salad dressing uses rice vinegar, sugar, garlic, and chili oil. This Asian-inspired cucumber dish serves as a refreshing appetizer or side for any Asian cuisine. It pairs wonderfully with noodles, dumplings, or rice and is best enjoyed chilled.
Last year, my husband went on a business trip to Taiwan, so I went with him. I tried different Taiwanese cuisines here, but one of my favorite things on their menu was spicy din tai fung cucumbers. I tried these din tai fung cucumbers when I returned to the USA. This dish was simple, even though I assumed it would require much work.
Ingredients
- 5 Persian cucumbers
- 3 garlic cloves(minced)
- 1 tbsp sugar
- 1/2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp salt
- 1 tbsp chilli oil
Instructions
- Preparing the Cucumber: Wash and dry the cucumbers using a paper towel. Slice your Persian cucumber into pieces that are 1/2-inch thick. In a medium bowl, place the cucumber slices and sprinkle them with salt. Allow the cucumber slices to rest for at least 30 minutes. Salt helps to draw out extra moisture. After 30 minutes, drain the excess water in the colander and rinse the cucumber; pat the cucumber dry with a paper towel.
- Make the Dressing: Add the cucumber pieces to a bowl. Add rice vinegar, soy sauce, sugar, garlic, sesame oil, and salt. Toss to coat the cucumber pieces evenly.
- Assemble the Salad: Let the salad sit for at least 15 minutes. It will allow the flavors to absorb completely.
- Serve: Add din tai fung cucumber salad to a serving dish. Sesame seeds can be used as a garnish to add more crunch and taste.
Notes
- Use Fresh Cucumbers: The salad tastes better with fresher cucumbers. Always use crispy, clean cucumbers.
- Salt the cucumber slices: Thoroughly coat the cucumber with salt after cutting it. The salt will extract the bitter juices and excess moisture from the cucumber.
- Adjust the Seasoning: You can modify the amount of chili oil, soy sauce, and garlic to your taste.
- Chill Before Serving: Allow the salad to rest for 15 minutes to combine and enhance the flavors.
- Prep Time: 1 hour
- Category: Cuisines
- Cuisine: Taiwanese
FAQ’s for This Din Tai Fung Cucumber Recipe
How to make cucumbers crunchier?
To get a crispier texture for your Din Tai Fung cucumber salad, slice the cucumbers and season with salt. Salt helps draw out extra moisture. After giving them a thorough rinse and drying, set the slices in an ice bath for ten to fifteen minutes to harden. Always store firm, fresh cucumbers in the refrigerator until needed. Following these instructions will keep your salad’s texture crisp and pleasant.
How do you make din tai fung cucumber salad?
Cut cucumbers into ½-rounds and set them aside in a large basin with salt for half an hour. After quickly washing the salt, spread it out on a paper towel. Give the cucumber multiple dry pats as you can. Mix the soy sauce, sesame oil, rice vinegar, white sugar, chili oil, and minced garlic in a bowl. Add the cucumber to the bowl and toss in the dressing when it dries. After 10 minutes of marinating, enjoy!
