Din Tai Fung Cucumber Salad (Copycat Recipe)
Recreate the iconic Din Tai Fung Cucumber Salad at home with this quick and easy copycat recipe. This refreshing dish features crisp Persian cucumbers coated in a bold garlic-chili dressing, creating a deliciously tangy and spicy flavor profile. Perfect for busy weeknights, gatherings, or as a simple snack, this no-cook salad is your new favorite side dish that brings restaurant-quality taste to your kitchen in minutes. Enjoy the satisfying crunch and vibrant flavors that will have you making this salad on repeat!
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves 4
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Ingredients
Scale
- 4 Persian cucumbers (or 2 English cucumbers)
- 1½ – 2 tsp kosher salt
- 2 tbsp low-sodium soy sauce
- 1 tbsp unseasoned rice vinegar
- 1 tbsp chili oil (adjust to taste)
- 1½ tsp sugar
- 2 tsp toasted sesame oil
- 2 cloves garlic, minced
Instructions
- Wash and slice the cucumbers into quarters lengthwise, then cut into bite-sized pieces. Toss in a mixing bowl with kosher salt.
- Let the cucumbers sit for about 30 minutes to drain excess moisture, then discard any liquid.
- In another bowl, whisk together soy sauce, rice vinegar, chili oil, sugar, toasted sesame oil, and minced garlic.
- Pour the dressing over the drained cucumbers and toss gently to coat.
- Cover and refrigerate for at least one hour to allow flavors to meld.
- Serve chilled, garnished with red pepper flakes, toasted sesame seeds, and sliced Fresno chilies.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 4g
- Sodium: 440mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg