Din Tai Fung Cucumber Salad

This Din Tai Fung cucumber salad recipe made with garlic, soy, and rice vinegar dressing is tangy, refreshing and addicting.

Course Appetizer, Appetizer & Sides, Side Dish

Cuisine Taiwanese

Keyword Asian cucumber salad, Asian marinated cucumbers, din tai fung recipe

Prep Time 20

Chill Time 10

Total Time 30

Servings servings

Calories 77kcal

Author Megan

Prepare the cucumbers. Slice the cucumbers into 1/2-inch thick pieces. In a large mixing bowl, add the cucumbers and salt and mix until combined. Let the cucumbers sit for 20 minutes to draw out excess water. Rinse 1-2 times to remove any excess salt and strain. Set aside.
Mix the dressing. In a small mixing bowl, add the grated garlic, soy sauce rice vinegar, mirin, sugar, sesame oil, and chili oil. Mix until the sugar has dissolved.
Assemble. Pat the cucumbers dry with a paper towel. Then in a large mixing bowl, add the cucumbers and dressing. Mix until combined. For the best flavor, chill in the refrigerator for 10-20 minutes before serving.
Serve. Serve the cucumbers garnished with chopped Fresno chili.

Slice the cucumbers into 1/2 inch thick pieces. Slicing the cucumbers into thick pieces so that they can absorb the sauce well and have that signature crunch.
Marinate the cucumbers with salt for 20 minutes. Marinating the cucumbers with salt pulls out excess water from the cucumber which allows the cucumbers to absorb the dressing and still maintain its crisp texture.
Rinse thoroughly with water. Rinse the salt off of the cucumbers thoroughly. Taste to see if the cucumber needs a second wash before adding the marinade.
Marinate with the dressing for at least 10 min before serving. Chill this Asian cucumber salad in the refrigerator for at least 10-20 minutes to allow the cucumbers time to absorb the delicious dressing.