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    You are here: Home / Salads / Din Tai Fung Inspired Cucumber Salad

    Din Tai Fung Inspired Cucumber Salad

    Published: May 20, 2021 · Modified: May 28, 2021 by Kaylie This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Plate of sliced cucumbers stacked with dressing.

    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!

    Sliced cucumbers stacked on a plate with sauce.

    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
    • Instructions
    • Pro Tips for a Crunchy Cucumber Salad
    • FAQs
    • More Asian Recipes to Try
    • Din Tai Fung Inspired Cucumber Salad

    Ingredients and Notes

    Ingredients on a table to make cucumber salad.

    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

    Steps on how to prepare cucumber for salad.

    (1) Cut the cucumbers evenly into ½ 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.

    How to image picture of making chili sauce and dressing cucumber salad.

    (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!

    Closeup image of chopsticks holding one sliced cucumber with garlic and pepper garnish.

    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

    Should you salt cucumbers for making salad?

    Yes, salting the cucumbers will help intensify the flavors of the cucumber and dressing.

    How long do you soak the cucumbers in salt?

    For a crunchy cucumber salad, usually 30 minutes is enough.

    How do you keep cucumber salads from getting watery?

    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!

    Closeup image of thickly sliced cucumbers on a dish with sauce.

    Din Tai Fung Inspired Cucumber Salad

    Kaylie
    A refreshing and crunchy Asian 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. A perfectly light salad for an appetizer or low-carb snack!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Chilling cucumbers 30 mins
    Total Time 45 mins
    Course Appetizer, Salad, Side Dish
    Cuisine Asian, Chinese, Taiwanese
    Servings 2 people
    Calories 70 kcal

    Ingredients
      

    • 4 Persian cucumbers
    • 2 teaspoon rice vinegar
    • 1 teaspoon sesame oil
    • 1 teaspoon fresno chili pepper, minced
    • ¾ teaspoon sugar
    • ½ teaspoon garlic, minced about 1 medium clove
    • 1 teaspoon fine sea salt or fine kosher salt
    • 1 ½ teaspoons chili oil I use La Yu brand

    Instructions
     

    • Wash cucumbers and cut evenly into ½ 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

    *Nutritional facts provided are only an estimate, accuracy is not guaranteed.
    • 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.

    Nutrition

    Serving: 2gCalories: 70kcalCarbohydrates: 6gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 1166mgPotassium: 176mgFiber: 1gSugar: 4gVitamin A: 141IUVitamin C: 7mgCalcium: 21mgIron: 1mg
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    Hello, I’m Kaylie -a licensed registered nurse and mommy to two hungry little boys who oversee my taste-test kitchen. Here you’ll find tasty recipes made with real ingredients that I cook for my family – from healthy and nourishing, to savory and comforting. I hope you enjoy, from my family to yours!

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