Din Tai Fung Cucumber Salad (Copycat Recipe)

The crisp sound of freshly sliced cucumbers mingling with savory soy sauce and a hint of spice is a moment that transports you straight to the vibrant dining experience of Din Tai Fung. This Din Tai Fung Cucumber Salad (Copycat Recipe) comes together in less than 30 minutes and offers a refreshing crunch that beautifully complements any meal. The unique process of salting and draining the cucumbers ensures they’re crisp and flavorful.

This recipe is perfect for those seeking a light and zesty side dish, especially during warm weather or alongside Asian-inspired meals. You can make it ahead of time, allowing the flavors to meld even more, and it stores well in the refrigerator for an easy grab-and-go snack or accompaniment.

Why You’ll Love This Recipe

• The cucumbers retain their crunchiness, offering a delightful texture.
• It takes only a few simple steps to prepare, making it quick and easy.
• The combination of soy sauce and chili oil creates a perfect balance of flavors.
• The salad keeps well in the fridge, enhancing its taste as it marinates.

What You’ll Need

Gather these ingredients for a delicious cucumber salad.

For the Salad

• 4 Persian cucumbers, or 2 English cucumbers
• 1½ –2 tsp kosher salt (for draining)

For the Dressing

• 2 tbsp soy sauce, low-sodium preferred
• 1 tbsp rice vinegar, unseasoned
• 1 tbsp chili oil, adjust for spice level
• 1½ tsp sugar, white or cane
• 2 tsp toasted sesame oil
• 2 cloves garlic, finely minced

For Serving

• Red pepper flakes, to taste
• Toasted sesame seeds
• Thinly sliced Fresno chilies

Use English cucumbers for fewer seeds.

Substitutions & Swaps

• Use any cucumbers if Persian or English are unavailable.
• Substitute apple cider vinegar for rice vinegar.
• Adjust the sugar for sweetness preference.
• Use olive oil instead of sesame oil if needed.

How to Make It

Follow these simple steps for a delightful cucumber salad.

Slice the Cucumbers

Cut the cucumbers into thin slices, approximately ¼ inch thick. Aim for even slices for consistent texture and flavor absorption.

Salt and Drain

Sprinkle the sliced cucumbers with kosher salt, tossing to coat evenly. Let them sit for 15-20 minutes to draw out excess moisture.

Make the Dressing

In a mixing bowl, whisk together soy sauce, rice vinegar, chili oil, sugar, toasted sesame oil, and minced garlic until fully combined. This blend will bring a rich flavor to your salad.

Marinate the Cucumbers

After draining, rinse the cucumbers under cold water to remove excess salt. Pat dry with a paper towel and combine them with the dressing. Allow the cucumbers to marinate for at least 10 minutes before serving, so they absorb the flavors.

Serve

Transfer the marinated cucumbers to a serving dish and top with red pepper flakes, toasted sesame seeds, and sliced Fresno chilies for an added kick.

How to Store It

Fridge: Best stored in an airtight container for up to 3 days.
Freezer: No, cucumbers will lose texture.
Reheat: Not necessary; serve chilled.

Tips for Best Results

• Adjust the amount of chili oil to match your spice preference.
• Ensure cucumbers are thoroughly drained to avoid a watery salad.
• For a more intense flavor, marinate the cucumbers for up to an hour.
• Garnish just before serving to maintain freshness in appearance.

Serving Suggestions

• Serve alongside dumplings or steamed buns for a complete meal.
• Pair with grilled meats for a refreshing contrast.
• Add to a rice bowl for added flavor and crunch.

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