Refreshing Din Tai Fung Chilled Cucumber Salad Recipe

My obsession with this din tai fung chilled cucumber salad started during a memorable summer afternoon in taipei.

Crisp vegetable slices dance with vibrant seasonings that awaken every taste bud.

Cool and refreshing, this dish brings instant relief from sweltering heat.

Neighbors always request this recipe after tasting its magical blend of textures.

Simple ingredients create something extraordinary in just minutes.

The secret lies in carefully slicing cucumbers and mixing a perfect sauce that tingles with subtle heat.

Grab your cutting board and let’s make restaurant-quality magic happen right in your kitchen.

Why Din Tai Fung Chilled Cucumber Salad Is So Addictive

• Speedy Preparation: This cucumber salad comes together in under 30 minutes, making it perfect for quick side dishes or last-minute meal additions.
• Customize Your Kick: Easily adjustable heat levels by controlling the amount of chili oil, allowing everyone from mild-loving to spice-craving diners to enjoy the dish.
• Refresh Your Palate: A cool, crisp salad that provides a light and zesty accompaniment to heavier main courses, especially during warm summer months or with rich Asian-inspired meals.
• Simple Ingredient Magic: Uses common pantry staples and requires minimal cooking skills, making it an approachable recipe for home cooks of all experience levels.

What You’ll Need For Din Tai Fung Chilled Cucumber Salad

Main Ingredients:

Cucumbers: Fresh, crisp cucumbers that provide a cool and refreshing base for the salad. English or Persian cucumbers work best for a tender texture.

Marinade Components: – Sugar, Rice Vinegar, Soy Sauce: Create a balanced sweet, tangy, and savory flavor profile for the cucumber salad.

• Sesame Oil: Adds a rich, nutty flavor that is characteristic of Asian cuisine.
• Garlic: Provides a sharp, pungent taste that deepens the overall flavor of the dish.
• Chili Oil: Optional ingredient that brings a spicy kick to the salad.

• Sesame Seeds: Adds a subtle crunch and nutty flavor to the top of the salad.
• Green Onions, Cilantro: Optional herbs that provide fresh, bright notes and visual appeal.

• Salt: Used to draw out moisture from cucumbers, enhancing their crisp texture.

Easy Directions For Din Tai Fung Chilled Cucumber Salad

Step 1: Prep the Crisp Cucumbers

Wash and slice cucumbers into thin, uniform pieces. Sprinkle with salt and let them rest in a colander. This magical process helps draw out excess water, creating a delightfully crunchy texture. After 20-30 minutes, gently rinse the cucumbers and pat them completely dry with paper towels.

Step 2: Craft the Tangy Marinade

• Granulated sugar
• Rice vinegar
• Light soy sauce
• Toasted sesame oil
• Freshly minced garlic
• Chili oil (optional for a spicy kick)

Whisk these ingredients until the sugar dissolves completely, creating a harmonious blend of sweet, tangy, and savory notes.

Step 3: Infuse with Flavor

Gently fold the cucumber slices into the marinade, ensuring each piece gets coated with the delicious sauce. Cover the bowl and let it chill in the refrigerator. Allow at least 30 minutes for the flavors to mingle and dance together. For an even more intense taste, you can let it marinate up to 4 hours.

Step 4: Elevate and Serve

Just before serving, sprinkle a generous handful of toasted sesame seeds over the cucumbers. For an extra burst of freshness, scatter some finely chopped green onions or cilantro on top. This final touch adds a pop of color and an additional layer of flavor that will make your taste buds sing.

Serving Tip: Best enjoyed cold as a refreshing side dish or appetizer that’s perfect for hot summer days or as a zesty companion to grilled meats and rice dishes.

Best Prep Tips For Din Tai Fung Chilled Cucumber Salad

• Quick Moisture Removal: Salt the cucumber slices to draw out excess water, ensuring a crisp and refreshing texture in the final salad.
• Balance Flavor Intensity: Adjust the marinade's sweetness and tanginess by carefully measuring rice vinegar and sugar to create a perfectly balanced dressing.
• Maximize Marinating Time: Let the cucumbers sit in the marinade for at least 30 minutes, but no more than 4 hours, to develop rich, deep flavors without losing the cucumber's crunch.
• Customize Heat Level: Control the spiciness by adding or reducing chili oil, making the salad adaptable to different taste preferences and heat tolerances.
• Elevate Presentation: Sprinkle toasted sesame seeds and fresh green onions or cilantro just before serving to add visual appeal and an extra layer of flavor complexity.

How To Store Din Tai Fung Chilled Cucumber Salad Right

• Refrigerate leftover cucumber salad in an airtight container for up to 2 days.
• Keep the salad sealed tightly to maintain its crisp texture and vibrant flavors.
• Store away from strong-smelling foods to prevent flavor absorption.
• Drain any excess liquid before storing to prevent soggy cucumbers.
• Give the salad a quick stir before serving to redistribute the marinade and revive its delicious taste.
• Pro tip: Consume within 48 hours for the best crunch and freshest flavor profile.

Great Pairings For Din Tai Fung Chilled Cucumber Salad

• Boost Refreshing Flavors: Pair this chilled cucumber salad with light, crisp white wines like Sauvignon Blanc or Pinot Grigio that complement the salad's bright, tangy profile.
• Match Complementary Proteins: Serve alongside grilled chicken, steamed fish, or tofu dishes to balance the cucumber's cool, zesty marinade and add protein depth to the meal.
• Enhance Asian-Inspired Dining: Combine with dim sum, dumplings, or other Chinese appetizers to create a cohesive and harmonious flavor experience that celebrates traditional Asian cuisine.
• Create Texture Contrast: Add crispy spring rolls or crunchy vegetable tempura as side dishes to provide a satisfying textural counterpoint to the soft, marinated cucumber slices.

Tasty Twists On Din Tai Fung Chilled Cucumber Salad

• Spicy Cucumber Crunch: Add extra chili oil or diced jalapeños for a fiery kick that elevates the classic salad with bold heat.
• Herbaceous Green Version: Incorporate fresh chopped dill or mint leaves for a bright, refreshing Mediterranean-inspired flavor profile.
• Citrus Zinger Cucumber Salad: Replace rice vinegar with fresh lime juice and add orange zest to create a tangy, vibrant alternative.
• Asian Fusion Cucumber Mix: Sprinkle toasted peanuts or crispy shallots on top for an added textural element and nutty complexity.

What To Know About Din Tai Fung Chilled Cucumber Salad

• What makes Din Tai Fung's cucumber salad unique?

The signature technique of salting cucumbers first helps draw out excess moisture, creating a crunchier texture and allowing the marinade to penetrate more deeply. This step ensures the salad stays crisp and flavorful.

• Is this salad spicy?

The salad can be adjusted to your spice preference. The recipe includes optional chili oil, so you can add more or less depending on how much heat you want. If you’re sensitive to spice, you can easily skip the chili oil altogether.

• Can I use a different type of cucumber for this recipe?

While English or Persian cucumbers work best due to their thin skin and fewer seeds, you can use regular cucumbers. Just be sure to remove the seeds and slice them thinly for the best results. Seedless or smaller cucumbers will give you the most authentic texture.

• How long can I keep the marinated cucumbers?

The salad stays fresh in the refrigerator for 1-2 days. However, the cucumbers will continue to release water, so the texture might become slightly less crisp after the first day. It’s best enjoyed within 24 hours of preparing.

Din Tai Fung Chilled Cucumber Salad Recipe

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4.9 from 9 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Crisp cucumber meets zesty Asian flavors in this Din Tai Fung chilled cucumber salad, delivering a refreshing explosion of taste. Garlic, vinegar, and sesame create a tangy dressing that will transport you straight to a bustling street in Taiwan.

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Ingredients

Scale 1x2x3x

Primary Vegetables:

• 4 Persian cucumbers (or 1 English cucumber), sliced into ½-inch rounds

Seasoning Ingredients:

• 1 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 3 garlic cloves, finely minced
• ¼ teaspoon chili oil or chili crisp (optional, for heat)

Garnish Ingredients:

• Sesame seeds, for garnish
• Optional: chopped scallions or cilantro for topping

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Instructions

1. Prepare the crisp cucumber base by slicing into uniform, delicate half-moons and generously coating with kosher salt to extract excess moisture.
2. Allow the cucumber slices to rest for approximately 25 minutes, enabling natural water extraction and creating a more concentrated texture.
3. Thoroughly rinse the salted cucumber pieces under cool running water to remove excess salt, then carefully pat dry using clean kitchen towels to ensure a pristine, crisp surface.
4. Craft a vibrant marinade by whisking together tangy rice vinegar, umami-rich soy sauce, aromatic sesame oil, pungent minced garlic, and a hint of fiery chili oil for depth of flavor.
5. Gently fold the prepared cucumber into the marinade, ensuring each slice is completely coated and infused with the dynamic flavor profile.
6. Refrigerate the dressed cucumber salad for a minimum of 30 minutes, allowing the ingredients to harmonize and develop a more complex taste experience.
7. Before serving, sprinkle a delicate layer of toasted sesame seeds across the surface for nutty complexity and visual appeal.
8. Optional: Garnish with finely chopped green onions or fresh cilantro leaves to add a final burst of herbaceous brightness and textural contrast.

Notes

• Maximize crispness by using English or Persian cucumbers with thin, tender skins that absorb flavors beautifully.
• Enhance texture by slicing cucumbers at a slight diagonal angle, creating more surface area for marinade absorption.
• Reduce sodium by using less salt during the initial cucumber preparation or substituting with a low-sodium soy sauce alternative.
• Customize heat levels by adjusting chili oil quantity or using different types of chili oils like Sichuan or Korean gochugaru for varied spice profiles.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Appetizer, Snacks
• Method: Mixing
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 70
• Sugar: 2g
• Sodium: 500mg
• Fat: 3g
• Saturated Fat: 0.5g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg