Din Tai Fung Cucumber Salad Recipe
This Din Tai Fung-style cucumber salad is crisp, refreshing, and bursting with garlicky, slightly spicy flavors. It’s a quick and easy appetizer that pairs perfectly with dumplings or as a light side dish.
Ingredients
- 2 Persian cucumbers or 1 English cucumber
- ½ tsp salt
- 1 tbsp rice vinegar
- 1 tbsp soy sauce or coconut aminos for gluten-free
- 1 tsp sugar or honey for a natural option
- 1 tsp sesame oil
- 2 garlic cloves minced
- ½ tsp red pepper flakes optional, for spice
- ½ tsp toasted sesame seeds for garnish
Instructions
- Slice cucumbers into bite-sized rounds or diagonally into thin pieces
- Place cucumbers in a bowl and sprinkle with salt
- Let them sit for 10-15 minutes to release excess water, then drain and pat dry
- In a small bowl, mix rice vinegar, soy sauce, sugar, sesame oil, minced garlic, and red pepper flakes
- Toss cucumbers in the dressing and let them marinate for at least 20 minutes (or longer for more flavor)
- Garnish with toasted sesame seeds before serving
Notes
• For extra crunch, chill cucumbers before preparing
• Adjust spice level by adding or reducing red pepper flakes
• Can be made ahead and stored in the fridge for up to 24 hours