Description
Recreate the beloved Din Tai Fung Cucumber Salad at home with this quick and easy copycat recipe. This refreshing side dish combines crisp Persian cucumbers with a bold garlic-chili dressing, making it a spicy and tangy delight that complements any meal. Perfect for gatherings, meal prep, or simply satisfying your cravings for restaurant-quality flavors without the fuss of cooking, this no-cook salad is sure to become a staple in your kitchen. Try it today and enjoy the crunch and zest of this iconic dish faster than takeout.
Ingredients
Scale
- 4 Persian cucumbers (or 2 English cucumbers)
- 1½ – 2 tsp kosher salt
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp chili oil
- 1½ tsp sugar
- 2 tsp toasted sesame oil
- 2 cloves garlic (minced)
Instructions
- Wash cucumbers thoroughly, cut into quarters lengthwise, and slice into bite-sized pieces. Sprinkle with salt and let sit for 30 minutes to drain excess water.
- In a separate bowl, combine soy sauce, rice vinegar, chili oil, sugar, sesame oil, and minced garlic; whisk until blended.
- Rinse drained cucumbers under cold water and pat dry. Toss with dressing until well coated.
- Cover and marinate in the refrigerator for at least 2 hours.
- Before serving, toss gently again and garnish if desired.
- Prep Time: 13 minutes
- Cook Time: None
- Category: Side Dish
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: About 1 cup (150g)
- Calories: 70
- Sugar: 3g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg