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A plate of our din tai fung cucumber salad recipe.

Din Tai Fung Cucumber Salad Recipe

Tressa Jamil
Crisp cucumbers pair with fresh garlic and chilies - they are drizzled with sesame and chili oil to make our Din Tai Fung cucumber salad recipe.
4 from 8 votes
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Prep Time 45 minutes
Cook Time 0 minutes
Total Time 45 minutes
Course Appetizer, Side Dish
Cuisine Taiwanese
Servings 6 Servings
Calories 44 kcal
Equipment
Ingredients
  
  • 5-6 Persian cucumbers, sliced into ½-inch rounds
  • 2 teaspoons kosher salt
  • 1 tablespoons rice wine vinegar
  • 1 teaspoon chili oil
  • 2 cloves garlic, finely minced
  • ¼ teaspoon white sugar
For the Garnish:
  • ½ teaspoon sesame oil
  • ½ fresno chili, finely sliced
Instructions
 
  • Place the sliced cucumbers in a colander and sprinkle them with kosher salt. Set them aside for 30 minutes to draw out excess moisture.
  • While the cucumbers brine, prepare the dressing in a shallow bowl by whisking the rice wine vinegar, chili oil, minced garlic, and white sugar until the sugar dissolves.
  • Rinse the cucumber with water and pat them dry.
  • Stack the cucumbers onto a plate in a pyramid, like they do at the restaurant. Spoon a desired amount of the dressing over the top and drizzle with sesame oil. Finish the stack with a Fresho chili, and enjoy!
Notes
Expert Tips:
  • Salting the sliced cucumbers draws the moisture out of the vegetable, allowing the salt to absorb the water and infuse the cucumber with flavor - resulting in crisp cucumber slices for the salad.
  • Rinse the cucumber slices with water to remove the excess salt since salt absorbs into the cucumbers during the brining process. Then, pat the cucumbers dry before topping them with the flavorful chili and sesame oil dressing.
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Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 44 kcal | Carbohydrates: 7 g | Protein: 16 g | Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 660 mg | Potassium: 4 mg | Sugar: 4 g | Vitamin A: 67 IU | Vitamin C: 143 mg | Calcium: 2 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!