Copycat Din Tai Fung Cucumber Salad

Name: Copycat Din Tai Fung Cucumber Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1 lb cucumber (sliced into 1/2-inch thick pieces); 1½ tbsp kosher salt; 3 tbsp rice vinegar; 2 tbsp sugar; 1 ½ tbsp sesame oil; 3 cloves garlic (grated or minced); ½ tsp kosher salt; 1/2 tbsp chili oil (or more, to taste); ½ tbsp sesame oil; 1 fresno chile pepper (minced (optional))

5 steps

Prep:30minCook:10min

With Din Tai Fung coming to Arizona in 2025, I thought it would be fun to recreate one of their famous dishes, their cucumber salad. This copycat Din Tai Fung cucumber salad is crisp and marinated in a sweet and spicy dressing!

Updated at: Wed, 23 Oct 2024 15:28:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories118.4 kcal (6%)

Total Fat8.6 g (12%)

Carbs10.9 g (4%)

Sugars8.1 g (9%)

Protein0.8 g (2%)

Sodium2328.1 mg (116%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 lbcucumber

sliced into 1/2-inch thick pieces

1 ½ Tbspkosher salt

Dressing

3 Tbsprice vinegar

2 Tbspsugar

1 ½ Tbspsesame oil

3 clovesgarlic

grated or minced

½ tspkosher salt

To Serve

Instructions

Step 1

Add sliced cucumber to a small bowl. Sprinkle with 1 ½ tbsp kosher salt and toss to combine. Let sit for 30 minutes in the refrigerator.

Step 2

After 30 minutes, rinse off the salt mixture and pat the cucumbers dry.

Step 3

Meanwhile, make the dressing. In a small bowl whisk together the rice vinegar, sugar, sesame oil, garlic and salt. Mix well and set aside.

Step 4

Toss the rinsed and dried cucumbers with the dressing and let marinate for a minimum of 4 hours, up to 2 days.

Step 5

To serve: Taste for seasoning, and add additional salt if needed. Drizzle with chili oil and sesame oil, then sprinkle with fresno chile and serve chilled.