If you're in need of a recipe for a Din Tai Fung cucumber salad recipe, this light, crispy and refreshing recipe stacked with a tasty, punchy little dressing is the one for you. The dressing made is from rice vinegar, chili oil, sugar, and garlic, and it takes a mere 10 minutes to knock together. Sounds good? Please read on.
A Chinese cucumber salad is one of my all-time favorites when it comes to eating cucumber.
There isn't just one popular Chinese cucumber salad dish, but two. The first is savory and spicy, while the second is sweet-and-sour. Personally, I prefer the spicy one, but hey, everyone to each his own.
When it comes to our family, I am the extrovert Chinese medicine nut - I partake of their health elixirs, read all of the books that I can lay my hands-on, and thoroughly enjoy my husband giving me an excellent, indulgent, Chinese foot massage.
Health is essential, so I'd like to start by talking about this recipe, which is not only a superb summer dish but one that has great health benefits too.
Watch the video
Benefits of cucumber
Cucumber is used to cleanse and detox the human body according to traditional Chinese Medicine. It can also lower high blood pressure. That's not all. The old adage, "as cool as a cucumber," is based on scientific fact.
Cucumbers consist of 90% water, and the inside can be up to 20 degrees cooler than the outside air. It is precisely why it is such a great, refreshing, summer fruit - and it is a fruit, not a vegetable, as many people seem to think.
Although some folks here in the US are keen on tabbouleh salad, dill pickle, and a jug of cucumber water, the Chinese are big-time cucumbers eaters.
You will often find Asian cucumber salad on the menu in lots of Chinese restaurants. It's easy to assemble, fresh and crunchy, and it is renowned for its health benefits. No wonder it is so popular. It's a great accompaniment or starter to any meal in the summertime.
Why you'll love this recipe
I adore cucumber as much as I do because it is just so cool on a hot summer's day. Even straight out of the veggie rack in your kitchen, they are way cooler than most other fruits and vegetables because of their high water content.
Cucumber is a great addition when sliced thin, put into a salad or smoked salmon sandwich, and amazing when pickled. Also, if you haven't tried a gin and tonic with a slice of cucumber in it, you don't know what you're missing. It adds a unique flavor.
Now, back to cucumber salad. The best way to enjoy cuke in a salad is to salt and drain it. It does away with any hint of limpness, boosts its taste, and gives it that extra bit of crunch. Once you've tried it this way in your salads, trust me, you'll be hooked for life.
What is cucumber salad?
This crunchy Asian cucumber salad is a refreshing side dish or appetizer that goes with any Asian meal. It's made with lightly brined Persian cucumbers and dressed in a simple garlicky Asian vinaigrette, made with rice vinegar, soy sauce, garlic, and chili flakes. The taste is quite addictive, and I can never stop eating until the bowl is empty.
It's a classic appetizer at many Chinese restaurants across the US and one that I make at home quite often whenever I see Persian or Kirby cucumbers on sale. You can use the larger cucumbers, but I have discovered that I prefer the smaller ones because of their crunchy texture.
How to make cucumber salad
The recipe I lay out below mimics the classic Din Tai Fung cucumber salad. If the name isn't familiar to you, it is a popular chain of restaurants, famous for their wonderful Chinese dumplings and Asian side dishes.
This cucumber salad dish is, I think, one of their best, and it's something that I never fail to order when I eat at one of their restaurants. The only difficulty is that the waiting time for a table is often over 45 minutes, and that is way too long to have to wait for my cucumber salad once the craving sets in.
It's what drove me to find out how to make it for myself and have done so; I am now happy to share my recipe with you lucky people.
I can't say that it was that easy. I can be a little fussy as my husband will, I am sure I agree, so I had to get the recipe just right. It took a few goes at it to get it to spot on, but that is what I did, and now I challenge anyone to tell the difference between my homemade version and the one the restaurant makes.
Why salt cucumbers?
If the salad you are preparing has a dairy or mayonnaise-based dressing, the water in the cucumber will cause the dressing to curdle, which nobody wants.
But when you use salted cucumber, even with a vinaigrette-based dressing, the drier, salted cucumber won't dilute it so that every mouthful remains tasty.
When do you need to salt cucumbers?
Some chefs prefer to salt and drain their cucumber whatever they're making - even if they will be putting it into a mixed salad.
However, because it's time-consuming, I only tend to use this technique when I'm preparing a cold salad in which cucumber is the main ingredient.
In other words, I tend to use salted cucumber in Asian cucumber salads or salads containing cucumber onion and tomato with white vinegar and oil dressing. Any dish that requires crisp cucumber is where I go to the trouble of salting and draining it.
Did you know the Greek Tzatziki is a combination of salted, grated cucumber with yogurt? It's a key ingredient when making chicken gyros - a real summer treat.
What happens when you salt cucumber?
When you salt sliced cucumber, it draws out the water using a process called osmosis. What happens is that when salted and left for a few minutes, the salt absorbs the water and what remains is a cucumber that is a little drier. Perfect for salads.
How to salt and drain cucumbers:
This process works with all types of cucumbers, including English (seedless), Kirby, Persian, etc. To kick-off, you'll need a colander, a sieve, and a bowl.
- Take your cucumber (whatever type) and chop, cut, or slice it as you prefer. Whether you peel, it is down to individual choice.
- When the mood takes me, I score tougher-skinned cucumber peel with the tines of a fork. It creates a decorative pattern when the cucumber is sliced. It also makes it easier to eat.
- Then, layer the bottom of your colander with the cucumber slices and sprinkle with a liberal salt amount. Then put another layer on top and salt again. The amount of salt you use isn't critical, but it is best to be generous. I recommend about ¼ of a teaspoon per layer.
- Sit the colander with the salted cucumber in it over a bowl to catch the water as it is drawn out. It saves you having to clean your working surface afterward. If it's a hot day, once you've salted the cucumber, it's best to pop the colander and all into your fridge to let the salt do its work.
- After about 45 minutes or an hour, the salt will have done its job. All that now remains is to pat the salty cucumber down gently with some kitchen paper to remove the excess salt before adding it to your salad.
How long do you have to drain cucumbers?
Salting cucumber is not a particularly scientific process. Some people allow it to stand for 20 to 30 minutes, but personally, I prefer the dryness that leaving it for 45 minutes or an hour gives it.
Timewise, you can't go wrong. Chefs in the midwest tend to make German type cucumber salads by layering the slices, putting a piece of kitchen paper in between each layer, and allowing them to drain for as long as two days. I have to say that I don't have the patience, but if you do, all well and good. Give it a try.
Tips for an Asian cucumber salad
- I recommend using a Persian cucumber. Sprinkle with a tablespoon of sea salt and toss. The cucumber will immediately begin to release its liquid as the salt gets to work. The cucumber will be super crunchy after about 45 minutes or so, but you can leave for an hour if you wish to do so.
- If you want to get the maximum flavor, it's best to take some extra steps and pickle it. Don't panic; it's quite simple to do and well worth it.
- Pickling the cucumber gives it loads of flavor. It becomes slightly sweet-and-sour with hints of sesame and chili oil bound together with the pickled cucumber's salted crunch.
Ingredients
- Persian cucumbers, five in number - sliced into ½-inch thick pieces
- 1 ½ Tbsps of Kosher salt
For the Marinade:
- 3 Tbsps of rice vinegar
- 2 Tbsps of mirin
- 2 Tbsps of honey or sugar
- 2 Tbsps of canola oil
- 2 Tbsps of sesame oil
- ½ teaspoon of chili garlic sauce
- ½-3/4 teaspoon of salt
- 4 Cloves of Garlic - thinly sliced
- 1 tablespoon of chili oil
Step by step instructions
- Slice the cucumber into ½ inch thick rounds and put into a small bowl. Lightly sprinkle with Kosher salt and toss them well. Put them in the fridge and allow to sit there for between 45 and 60 minutes.
- When the time has expired, rinse with water to remove any excess salt. Taste the cucumber, and if it is still a little too salty, rewash it.
- To make the marinade, take a small bowl and add the canola oil, chili garlic sauce, honey, mirin, rice vinegar, salt, and sesame oil. Mix thoroughly and put to one side.
- Take the pre-brined slices of cucumber, pat dry with kitchen paper, and tip them into a one-gallon-sized ziplock bag. Pour in the marinade. Carefully seal the bag and shake well to mix the contents. Put the bag on its side in your fridge and allow it to marinate for a minimum of four hours.
- Before serving, taste, and if necessary, adjust the seasoning by adding a little more garlic chili sauce or salt if required. Arrange the sliced cucumber onto a serving platter and drizzle with the marinade liquid. Serve as it is - cold.
The two most important things to keep in mind when making this are:
- I recommend you use small, fresh Perian cucumbers. I think they work best.
- Allow at least four hours to marinate properly. If you are a fan of cucumber but you've never tried Din Tai Fung before, you are in for a treat.
Din Tai Fung cucumber salad is great when served straight away, but for the ultimate taste experience, I recommend you ensure it is well chilled, which is why I leave the cucumber in the fridge to brine, so it's nice and cold when tossed in the dressing.
Related salad recipes
Full Recipe
Din Tai Fung Cucumber Salad Recipe
Pin RecipeIngredients:
- 10 Persian cucumbers (sliced or cut ½" thick)
- 1½ tablespoon salt
Dressing:
- 3 tablespoon rice vinegar
- 2 tablespoon Mirin
- 2 tablespoon honey (or sugar)
- 2 tablespoon sesame oil
- 4 cloves garlic (minced)
- ½ teaspoon salt
- 1 tablespoon Chili oil
- ½ tablespoon Chili garlic sauce (optional)
Watch the Video:
Instructions:
- Slice the cucumber into ½ inch thick rounds and put into a small bowl. Lightly sprinkle with Kosher salt and toss them well. Put them in the fridge and allow to sit there for between 45 and 60 minutes.
- When the time has expired, rinse with water to remove any excess salt. Taste the cucumber, and if it is still a little too salty, rewash it.
- To make the marinade, take a small bowl and add the canola oil, chili garlic sauce, honey, mirin, rice vinegar, salt, and sesame oil. Mix thoroughly and put to one side.
- Take the pre-brined slices of cucumber, pat dry with kitchen paper, and tip them into a one-gallon-sized ziplock bag. Pour in the marinade. Carefully seal the bag and shake well to mix the contents. Put the bag on its side in your fridge and allow it to marinate for a minimum of four hours.
- Before serving, taste, and if necessary, adjust the seasoning by adding a little more garlic chili sauce or salt if required. Arrange the sliced cucumber onto a serving platter and drizzle with the marinade liquid. Serve as it is – cold.
Notes:
- I recommend you use small, fresh Perian cucumbers. I think they work best.
- Allow at least four hours to marinate properly. If you are a fan of cucumber but you’ve never tried Din Tai Fung before, you are in for a treat.
Nutrition Information:
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Suzanne says
So good! I’ve made it 3 times in 1 month.
Note - the canola oil measurements are not in your print recipe. Only in your “story”.