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Din Tai Fung Cucumber salad is made with lightly brined Persian cucumbers and dressed in a simple garlicky Asian vinaigrette, made with rice vinegar, soy sauce, garlic, and chili flakes.

Din Tai Fung Cucumber Salad Recipe

4.24 from 17 votes
Pin Recipe
Din Tai Fung Cucumber salad is made with lightly brined Persian cucumbers and dressed in a simple garlicky Asian vinaigrette, made with rice vinegar, soy sauce, garlic, and chili flakes.
Servings: 4
Prep Time 10 minutes
Brine time 45 minutes
Total Time 55 minutes

Ingredients:

  • 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:

  1. I recommend you use small, fresh Perian cucumbers. I think they work best.
  2. 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:

Calories: 167kcal | Carbohydrates: 19g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Sodium: 3080mg | Potassium: 218mg | Fiber: 1g | Sugar: 13g | Vitamin A: 147IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg

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.

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Course: Appetizer
Cuisine: Asian
Keywords: Asian cucmber salad, Din Tai Fung Cucumber Salad