Print

Din Tai Fung Cucumber Salad

Din Tai Fung Cucumber Salad
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Embark on a culinary adventure with Din Tai Fung Cucumber Salad, a refreshing dish that perfectly blends flavors and textures. This vibrant salad features crisp cucumbers marinated in a tangy dressing, resulting in a light yet satisfying appetizer that will transport you to bustling Asian markets. Best of all, it takes minimal time to prepare—ideal for any occasion! With its delightful crunch and harmonious sweetness, this salad is not just food; it’s an experience sure to impress family and friends alike. Enjoy the magic of marination as the cucumbers absorb the flavors, creating an unforgettable taste sensation.

Ingredients

Scale
  • 8 Persian cucumbers (sliced into 1/2-inch thick pieces)
  • 1½ Tablespoons kosher salt
  • 3 Tablespoons rice vinegar
  • 2 Tablespoons sugar
  • 1½ Tablespoons Mirin (non-alcoholic)
  • 1½ Tablespoons toasted sesame oil
  • 3 cloves garlic (grated or minced)
  • ½ teaspoon kosher salt (for seasoning)
  • ½ Tablespoon chili oil (or more, to taste)
  • Optional: 1 fresno chile pepper (minced)

Instructions

  1. Place sliced cucumbers in a bowl, sprinkle with 1½ tablespoons kosher salt, and toss gently. Let sit uncovered in the refrigerator for about 30 minutes.
  2. Rinse cucumbers under cold running water and pat dry with paper towels.
  3. In a mixing bowl, whisk together rice vinegar, Mirin, sugar, toasted sesame oil, grated garlic, and ½ teaspoon kosher salt until smooth.
  4. Toss the dried cucumbers with the dressing until well coated. Transfer to an airtight container and let marinate in the refrigerator for at least 4 hours or up to 2 days.
  5. Before serving, taste for seasoning and adjust if necessary. Drizzle with chili oil and top with minced Fresno chile pepper if desired.

Nutrition

Find it online: https://kitchenmealplan.com/din-tai-fung-cucumber-salad/