Din Tai Fung Cucumber Salad (Copycat Recipe)
Recreate the viral Din Tai Fung Cucumber Salad with this quick and easy copycat recipe that brings the restaurant experience to your kitchen. This refreshing salad highlights crisp Persian cucumbers tossed in a bold garlic-chili dressing, making it an ideal side dish for any meal. Perfect for dinner parties, meal prep, or just satisfying a craving for that delightful crunch, this no-cook salad is versatile enough to complement various Asian-inspired dishes. Enjoy it as a light appetizer or alongside grilled meats for a burst of flavor.
- Prep Time: 13 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves 4
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Ingredients
Scale
- 4 Persian 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, finely minced
Instructions
- Wash cucumbers and slice them into quarters lengthwise, then cut into bite-sized pieces.
- Sprinkle with kosher salt and let drain in a colander for about 30 minutes.
- Combine soy sauce, rice vinegar, chili oil, sugar, toasted sesame oil, and garlic in a bowl; whisk until blended.
- Rinse drained cucumbers lightly under cold water to remove excess salt, then toss with the dressing.
- Marinate in the refrigerator for at least 2 hours before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 5g
- Sodium: 550mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg