Din Tai Fung Cucumber Salad (Copycat Recipe)
Recreate the beloved Din Tai Fung Cucumber Salad with this quick and easy copycat recipe that delivers vibrant flavors right in your kitchen. This refreshing salad features crisp Persian cucumbers tossed in a bold garlic-chili dressing, making it a delightful accompaniment to any meal. With its spicy and tangy notes, it’s perfect for dinner parties, meal prep, or satisfying that craving for restaurant-quality crunch without the wait. Ready in just 13 minutes, this no-cook side dish is sure to become a staple for warm days and casual gatherings.
- Prep Time: 13 minutes
- Cook Time: 0 minutes
- Total Time: 13 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Ingredients
Scale
- 4 Persian cucumbers
- 1½ – 2 tsp kosher salt (for draining)
- 2 tbsp soy sauce (low-sodium preferred)
- 1 tbsp rice vinegar (unseasoned)
- 1 tbsp chili oil (adjust for spice level)
- 1½ tsp sugar (white or cane)
- 2 tsp toasted sesame oil
- 2 cloves garlic (finely minced)
- Red pepper flakes
- Toasted sesame seeds
- Thinly sliced Fresno chilies
Instructions
- Wash and slice the cucumbers into quarters, then chop them into bite-sized pieces. Place in a large mixing bowl.
- Sprinkle kosher salt over the cucumber pieces and toss gently. Let sit for 30 minutes to drain excess moisture.
- In a separate bowl, whisk together soy sauce, rice vinegar, chili oil, sugar, toasted sesame oil, and minced garlic until well combined.
- Rinse the salted cucumbers under cold water and drain well. Add them to the dressing mixture and toss gently to coat.
- Allow the salad to marinate in the fridge for at least 1 hour before serving. Garnish with red pepper flakes, toasted sesame seeds, and sliced Fresno chilies.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 85
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg