This is a refreshing and crunchy cucumber salad with just the right amount of spice – inspired by the Michelin-rated Din Tai Fung restaurant. Made with garlic, rice vinegar, persian cucumbers, fresno chile, sesame oil and drizzled with chili oil. It’s a perfectly light salad and makes a great appetizer or low-carb snack!
I love a good crunchy salad with Asian flavors – like my Vietnamese Chicken Salad, and this chilled cucumber salad is one of my favorites. Fortunately for us, there are several Din Tai Fung locations in Southern California and I’ve had the chance to visit several of them. They’re known to have the best xiao long baos (soup dumplings), among many other amazing dishes on the menu.
When I have a craving for this refreshing cucumber salad, I can whip it up quickly with just a few simple ingredients. Learn how to make this delicious and top-rated appetizer at home!
Jump to:
Ingredients and Notes
Persian Cucumbers – This variety has a thin skin and mildly sweet flavor. If you cannot find persian cucumbers, you can substitute for the more common English (hot house) cucumbers that are sold in most supermarkets.
Seasoned Rice Vinegar – I use a Japanese brand called Marukan. You can also use their lite version which is low in sugar, sodium and calories.
Chili Oil – Din Tai Fung uses a specialty, in-house chili oil. A close duplicate that I found is this La Yu chili oil brand. You can find this at your local Asian grocery store. If you can’t find this particular brand, I’ve seen other Asian chili oil brands that are fine to use.
Fresno Chili – This mild chili pepper is slightly sweet, and looks like a jalapeno, except it’s red. Get these at your local store.
Instructions
(1) Cut the cucumbers evenly into 1/2 inch thick slices and season with salt. (2) Shake it up in a Tupperware container and chill in the fridge for 30 minutes or up to 1 hour. (3) When the cucumbers are ready, rinse the salt off, then drain and dry them well.
(4) Meanwhile, mix together all the ingredients for the dressing, leaving the chili oil aside to drizzle at the end. (5) Add the dressing to the cucumbers. (6) Mix it up well!
Plate the cucumbers in a bowl or plate and drizzle with the chili oil. Enjoy right away!
Pro Tips for a Crunchy Cucumber Salad
- If you plan to serve the dish later, drain any excess water from the cucumbers and add the dressing just prior to serving.
- If you like extra spice, drizzle more chili oil as needed!
- If you’re using table salt, I recommend rinsing the cucumbers twice so the dish will not be too salty.
- The longer you let the cucumber sit with salt, the more water will draw out.
- Cut the cucumbers thick for a nice crunchy bite!
- Store the salad in a closed container for up to 2 days.
FAQs
Yes, salting the cucumbers will help intensify the flavors of the cucumber and dressing.
For a crunchy cucumber salad, usually 30 minutes is enough.
Salting the sliced cucumbers before adding the dressing will help draw out the water. This will help reduce the chances of water leaking out of the cucumbers and making the salad too watery.
More Asian Recipes to Try
- Chao Ga – A classic and comforting rice chicken porridge, great when you’re fighting a cold or flu.
- Korean Japchae – delicious healthy version of Korean glass noodles stir fry
- Morning Glory Garlic Stir Fry – an earthy and hearty vegetable, quickly stir fried with garlic and fish sauce.
Love a recipe you’ve tried? Please leave a 5-star 🌟rating in the recipe card and a comment below! That’ll make my day!
Let’s be friends! Follow me on social media @ Instagram, Pinterest. Give me a tag when you try out a recipe!
Din Tai Fung Inspired Cucumber Salad
Ingredients
- 4 Persian cucumbers
- 2 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon fresno chili pepper, minced
- 3/4 teaspoon sugar
- 1/2 teaspoon garlic, minced about 1 medium clove
- 1 teaspoon fine sea salt or fine kosher salt
- 1 1/2 teaspoons chili oil I use La Yu brand
Instructions
- Wash cucumbers and cut evenly into 1/2 inch thick slices.
- Place cucumbers in a Tupperware container and add salt. Shake it up well.
- Chill cucumbers in fridge for 30 minutes.
- Meanwhile, make the dressing. Add minced chili, minced garlic, sesame oil, rice vinegar and sugar in a small bowl and mix well. Set Aside.
- Rinse and drain the cucumbers in a strainer. Pat dry with a towel.
- Add cucumbers to a mixing bowl, add the dressing and mix well.
- Plate the cucumbers, then drizzle with chili oil and serve right away.
Notes
- Add more chili oil to taste.
- If you plan to serve the dish later, drain any excess water from the cucumbers and add the dressing just prior to serving.
- If you’re using table salt, I recommend rinsing the cucumbers twice so the dish will not be too salty.
- The longer you let the cucumber sit with salt, the more water will draw out.
- Cut the cucumbers thick for a nice crunchy bite!
- Store the salad in a closed container for up to 2 days.