Din Tai Fung Chilled Cucumber Salad
This Din Tai Fung-style Chilled Cucumber Salad is a refreshing and flavorful appetizer made with crunchy cucumbers tossed in a sweet, salty, garlicky marinade. It’s simple to make, perfectly chilled, and delivers a bold, umami-packed bite. Great as a side or starter with dumplings, noodles, or any Asian-inspired dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 2–4 1x
- Category: Appetizer or Side Dish
- Method: No Bake/No Cook
- Cuisine: Chinese
Ingredients
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4 Persian cucumbers (or 1 English cucumber), sliced into 1/2-inch rounds
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1 teaspoon salt
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1 tablespoon sugar
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1 tablespoon rice vinegar
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1 tablespoon soy sauce
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1 teaspoon sesame oil
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2–3 garlic cloves, finely minced
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1/4 teaspoon chili oil or chili crisp (optional, for heat)
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Sesame seeds, for garnish
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Optional: chopped scallions or cilantro for topping
Instructions
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Salt the cucumbers: Place cucumber slices in a bowl, sprinkle with salt, and toss. Let sit for 20–30 minutes to draw out moisture. Rinse and pat dry with paper towels.
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Make the marinade: In a bowl, mix sugar, rice vinegar, soy sauce, sesame oil, minced garlic, and chili oil (if using).
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Marinate: Add the cucumbers to the marinade and toss well. Cover and chill for at least 30 minutes, or up to 4 hours for more flavor.
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Serve: Garnish with sesame seeds and optional green onions or cilantro before serving.
Notes
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Persian cucumbers work best for their crunch and minimal seeds.
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For extra spice, increase the chili oil or add red pepper flakes.
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This salad keeps well for up to 2 days in the fridge, but is best enjoyed within a few hours.
Find it online: https://ukfinda.com/din-tai-fung-chilled-cucumber-salad/