Din Tai Fung Cucumber

5 from 1 vote

The iconic Din Tai Fung cucumber salad! A delightful blend of crispy cucumber, savory garlic, and a kick of chili oil, dressed in a mouth-watering mix of soy sauce and sesame oil

Prep Time5

Resting Time20

Total Time30

Course: Salad

Cuisine: Chinese

Diet: Vegan, Vegetarian

Servings:

Calories: 46kcal

Author: Hawwa

Ingredients

2 English Cucumbers
2 cloves Garlic (minced)
2 Tbsp. Low-sodium Soy sauce or Tamari
1 Tbsp. Rice Vinegar
1 tsp Sugar or Agave Syrup
1 tsp Toasted Sesame Oil
2 tsp Chili Oil (Adjust to taste)

Garnish

Toasted Sesame Seeds
Chopped Fresh Chili

Instructions

Prepare the Cucumbers:

Lightly smash the cucumbers with the side of a knife or a rolling pin, then cut into bite-sized pieces. Place in a mixing bowl.

Make the Dressing:

In a small bowl, whisk together the minced garlic, soy sauce, rice vinegar, sugar (or agave syrup), sesame oil, and chili oil until well combined.

Combine:

Pour the dressing over the cucumbers and toss to ensure all pieces are evenly coated.

Marinate:

Let the cucumber salad sit for at least 10 to 25 minutes to marinate, tossing occasionally to re-coat the cucumbers in the dressing.

Serve:

Sprinkle toasted sesame seeds and chopped fresh chili over the top just before serving.

Notes

Cucumber Preparation: To replicate Din Tai Fung's texture, the cucumbers are lightly smashed before being cut. This technique allows the cucumbers to better absorb the dressing and gives them a pleasing texture.
Dressing Balance: The key to this salad's dressing is finding the right balance between acidity, sweetness, saltiness, and heat. Adjust the components to taste, especially if you prefer it sweeter or tangier.
Marinating Time: Allow the cucumbers to marinate in the dressing for at least 10 to 25 minutes before serving. This step ensures the cucumbers are flavorful throughout.

Nutrition