Cucumber Salad from Din Tai Fung features crisp, refreshing cucumber slices tossed in a tangy blend of garlic, chili oil, and sesame seeds, delivering a vibrant and crunchy appetizer with bold, spicy flavors.
Equipments
- Chef’s knife
- Cutting board
- Mixing bowl
- Garlic press
- Measuring spoons
- Spoon or tongs
- Serving plate or bowl
Ingredients
- 2 large cucumbers
- 1 tablespoon kosher salt
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 3 cloves garlic
- 1 tablespoon chili oil
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
Ensure you use fresh, firm cucumbers to maintain the salad's crisp texture, and properly measure the rice vinegar and sugar to balance the tanginess and sweetness. Fresh garlic, preferably pressed, is essential for the authentic bold flavor, while high-quality chili oil and toasted sesame oil contribute to the dish's distinctive spicy and nutty profile. Toasted sesame seeds should be added last to preserve their crunch and aroma. Kosher salt works best for seasoning, as it enhances the cucumber's natural flavors without overpowering the dish. Making the Cucumber Salad from Din Tai Fung copycat menu allows you to recreate a vibrant, refreshing appetizer with bold, spicy flavors right in your kitchen.
Instructions
- Instructions:
- Wash and dry cucumbers.
- Cut cucumbers into ½-inch thick slices or bite-sized pieces.
- Place cucumbers in a mixing bowl.
- Sprinkle with 1 tablespoon kosher salt, toss well, and let sit for 30 minutes.
- Drain excess liquid from cucumbers and pat dry with paper towels.
- Mince garlic cloves using a garlic press.
- In a separate bowl, mix together rice vinegar, sugar, minced garlic, chili oil, soy sauce, and toasted sesame oil.
- Pour the dressing over cucumbers and toss until evenly coated.
- Let marinate in the fridge for 15–20 minutes if desired.
- Transfer to a serving plate or bowl.
- Sprinkle with toasted sesame seeds.
- Serve chilled.
Substitution
Cucumber Salad from Din Tai Fung copycat menu requires fresh, firm cucumbers to achieve the signature crisp texture. If you don't have rice vinegar on hand, substitute with apple cider vinegar or lemon juice to maintain the tangy flavor. Adjust the chili oil amount to your preferred spice level, or replace it with chili flakes for a milder heat. Using toasted sesame oil and seeds is essential to replicate the authentic nutty aroma characteristic of this dish. Ensure you gently massage the cucumbers with salt to draw out excess moisture, keeping the salad crunchy and preventing sogginess.
Tips
Ensure you thoroughly pat the cucumbers dry after salting to prevent a watery salad and maintain its crisp texture. When mincing garlic, use a garlic press for an even, fine texture that blends well with the dressing. Measure chili oil and vinegar precisely to balance the tangy and spicy flavors without overpowering the cucumbers. Remember to chill the salad briefly to allow the flavors to meld, enhancing the overall taste before serving.
Nutritions
Cucumber Salad from Din Tai Fung provides a low-calorie dish rich in hydration due to the high water content of cucumbers, supporting your body's fluid balance. The garlic adds antioxidants with anti-inflammatory properties, while chili oil contributes capsaicin, which may boost metabolism. Rice vinegar and soy sauce offer minimal sodium, so balancing with reduced salt usage is beneficial for heart health. Sesame seeds deliver a good source of healthy fats, protein, and essential minerals like calcium and magnesium to your diet.
Storage
Store your Cucumber Salad in an airtight container in the refrigerator to maintain its crisp texture and vibrant flavors for up to 2 days. Keep the dressing separate and toss just before serving if you prefer the cucumbers extra crunchy. Avoid freezing as it can cause the cucumbers to become watery and lose their refreshing quality.
Variation or Alternatives
If you prefer a milder spice level, reduce the chili oil to half a tablespoon or substitute it with a sweet chili sauce for a sweeter, less intense heat. For added texture and flavor, consider mixing in thinly sliced red onions or fresh cilantro leaves before marinating. You can also replace the cucumbers with zucchini for a different crunch and nutritional profile. Your cucumber salad will have a fresher taste if you use freshly pressed garlic instead of pre-minced for the dressing.
Allergies
Cucumber Salad from Din Tai Fung contains sesame seeds and sesame oil, which are common allergens that may cause reactions in individuals sensitive to nuts and seeds. The chili oil may also trigger sensitivities in people prone to spicy food allergies or gastrointestinal discomfort. Your awareness of these ingredients is essential to avoid potential allergic responses.
Why this recipe?
Din Tai Fung's Cucumber Salad is favored for its refreshing crunch and perfectly balanced flavors, combining chilled cucumbers with a tangy soy-based dressing and a hint of garlic and chili. This dish offers a light, palate-cleansing contrast to the rich, savory dumplings Din Tai Fung is renowned for. Its simplicity and vibrant taste make it an ideal appetizer or side, enhancing the overall dining experience. You'll find replicating this recipe rewarding, as it brings a fresh, restaurant-quality flavor to your home kitchen with minimal effort.