Copycat Din Tai Fung Cucumber Salad Recipe
This Din Tai Fung Cucumber Salad is one of my favorite sides ever. These marinated cucumbers with chili oil go well with just about anything.
Ingredients
- 8 pc Persian Cucumbers Slice into 1/2-inch thick pieces
- 1.5 tbsp Kosher Salt
- 3 tbsp Rice Vinegar
- 2 tbsp Sugar
- 2 tbsp Mirin
- 1 tbsp Sesame Oil
- 3 cloves Garlic Grated or minced.
- 2 tbsp Chili Oil To taste
- 1 pc Chile Pepper Minced but optional
Instructions
- Salting the Cucumbers: Add the sliced cucumbers to a small bowl. Sprinkle with 1 ½ TBSP kosher salt and toss to combine. Let sit for 30 minutes in the refrigerator. After 30 minutes, rinse off the salt mixture and pat the cucumbers dry.
- Making the Dressing: In a small bowl whisk together the rice vinegar, mirin, sugar, sesame oil, garlic and salt. Mix well and set aside.
- Marinating the Cucumbers: Toss the rinsed and dried cucumbers with the dressing and let marinate for a minimum of 4 hours, up to 2 days.
- Serving: When it's time to serve, taste for seasoning, and add additional salt if needed. Drizzle with chili oil and sprinkle with fresno chile and serve chilled.
Notes
- Peeling the Cucumbers: Din Tai Fung serves their cucumber salad with the peel still on, but you can always remove it if you prefer. The peel adds to the presentation and overall texture.
- Making Ahead of Time: This is a recipe that you have to prepare ahead of time to achieve the perfect flavor. Toss the cucumbers in the dressing at least 4 hours before serving, or leave them to marinate for up to 2 days.
- Serving Suggestions: This chilled cucumber salad pairs well with dishes like Kung Pao Brussels Sprouts, Lamb Dumplings in Spicy Ginger Broth, Vegetarian Sushi Rolls, Fried Rice, Sauteed Spinach, and Thai Shrimp Salad.
- Type of Cucumber: For this recipe, Persian Cucumbers are recommended due to their crisp texture and thin skin.
Nutrition
Calories: 35kcal
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