Din Tai Fung Cucumber Salad – Fresh, Crunchy, and Bursting with Flavor

They are all trained on data only up to October 2023. According to Din Tai Fung, the cucumber salad is the best way to start any meal: Fresh, crispy, a bit spicy, highly flavored, it really sets the tone. Here is the good news: This Din Tai Fung Cucumber Salad can be done in a matter of minutes at home, and it tastes just like the real stuff. It has been a go-to for me for a quick work lunch, summer barbecues, or a light accomplice to dumplings.

What is Din Tai Fung Cucumber Salad All About?

It is a cold appetizer called Cucumber Salad from Din Tai Fung. Mini or Persian cucumbers will crunch when tossed in a tangy, savory, and slightly spicy dressing. The dressing comprises garlic, soy sauce, sesame oil, rice vinegar, and a hint of chili for heat. It’s refreshing, soothes wholly into addictive flavors while preparing it so easily that an introductory competition could have been set up for the people, which they have never tried! What’s more, it is naturally vegan and gluten-free except for soy sauce.

Ingredients

For the cucumbers:

• 4–5 Persian cucumbers
• 1 teaspoon salt

For the dressing:

• 2 cloves garlic, minced
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1–2 teaspoons chili oil

Instructions

1. Preparation of cucumbers: Wash cucumbers and slice them into bite-sized pieces. Sprinkle salt, mix all well, and keep aside for 20 minutes to allow excess water to be withdrawn.
2. Then pat dry and drain: After 20 minutes, drain the cucumbers and pat dry with a paper towel.
3. Prepare the dressing: Combine garlic, rice vinegar, soy sauce, sesame oil, sugar, and chili oil in a small mixing bowl very well.
4. Toss with the dressing and chill it: Toss cucumbers with dressing, refrigerate for at least 30 minutes before serving.
5. Serve cold: Enjoy straight out of the fridge for maximum crunch and flavor.

Storage Tips

• Toss and chill: Mix cucumbers with dressing and toss well; refrigerate for at least 30 minutes before serving.
• Best served chilled: Refrigerator-cold is the best for crunch and flavor.

Serving Suggestions

• Stored in an airtight container in the refrigerator, it will last for 3 days.
• The longer it stands, the stronger the flavor–however, some water content will cause the cucumbers to soften slightly.
• Serve goes excellently with dumplings, noodles, and fried rice.

Pro Tips

• Use as a salad to complement your summer BBQ.
• Add to a poke bowl for added crunch.
• Best would be Persian cucumbers for texture.
• Reduce chili oil as per individual spicy preferences.

FAQs

1. Is this Salad Spicy?

Yes, it is mildly spicy with chili oil, but skip it for a completely non-spicy dish.

2. Can I use regular cucumbers instead of Persian?

Yes, but it should be peeled and the seeds removed for the best texture.

3. Is it gluten-free?

Yes, just use gluten-free soy sauce or tamari, and you are good to go.

4. Can I make this ahead of time?

Definitely! The flavors will intensify, and it will taste even better after chilling for a few hours.

Try It!

You will make this Din Tai Fung Cucumber Salad recipe again and again. Quick, healthy, and so much like the real thing, give it a try and let me know what you think!