Din Tai Fung Cucumber Salad Recipe
A refreshing and tangy cucumber salad inspired by Din Tai Fung's signature side dish. This salad features thinly sliced Persian cucumbers salted and marinated in a flavorful dressing made with rice vinegar, mirin, sesame oil, garlic, and a touch of sugar. Finished with a drizzle of chili oil and optional fresno chili for a subtle kick, it’s a perfect cool accompaniment to any meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 4 servings
- Category: Salads
- Method: No-Cook
- Cuisine: Taiwanese
- Diet: Vegetarian
Ingredients
Cucumber Preparation
- 8 Persian cucumbers, sliced into 1/2-inch thick pieces
- 1½ tablespoons kosher salt (for salting cucumbers)
Dressing
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1½ tablespoons mirin
- 1½ tablespoons sesame oil
- 3 cloves garlic, grated or minced
- ½ teaspoon kosher salt (for dressing)
To Serve
- ½ tablespoon chili oil (adjust according to taste)
- ½ tablespoon sesame oil
- 1 fresno chile pepper, minced (optional)
Instructions
- Salt the Cucumbers: Place the sliced cucumbers in a small bowl and sprinkle with 1½ tablespoons kosher salt. Toss them gently to combine so the salt coats all slices evenly. Refrigerate for 30 minutes to draw out excess water and enhance crunch.
- Rinse and Dry: After 30 minutes, rinse the cucumbers thoroughly under cold water to remove the excess salt. Pat dry carefully with paper towels to remove moisture, ensuring the cucumbers remain crisp.
- Prepare the Dressing: In a small bowl, whisk together the rice vinegar, mirin, sugar, sesame oil, grated garlic, and ½ teaspoon kosher salt until the sugar dissolves completely. Set the dressing aside.
- Marinate the Cucumbers: Toss the rinsed and dried cucumbers in the prepared dressing, making sure all pieces are evenly coated. Cover and refrigerate, allowing the cucumbers to marinate for a minimum of 4 hours, and up to 2 days for deeper flavor.
- Serve: Before serving, taste and adjust seasoning by adding more salt if necessary. Drizzle with chili oil, additional sesame oil, and sprinkle with minced fresno chile pepper if desired. Serve chilled for a refreshing side.
Notes
- Salting the cucumbers ahead of time helps remove excess water, ensuring a crisp texture.
- Marinating time can range from 4 hours to 2 days; the longer it marinates, the more flavorful it becomes.
- Adjust chili oil quantity based on your preferred spice level.
- Use fresno chile for mild heat and vibrant color, or substitute with red chili flakes if unavailable.
- Store leftovers in an airtight container refrigerated, best consumed within 2 days to maintain freshness.
Find it online: https://simpleplatter.com/din-tai-fung-cucumber-salad-recipe/