Din Tai Fung-Inspired Cucumber Salad

A quick and refreshing salad with crunchy cucumbers and a zesty dressing, inspired by the famous Taiwanese restaurant.

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Asian, Taiwanese

Calories: 120

Ingredients Method Notes

Ingredients

Main Ingredients

2 large cucumbers Fresh, with no blemishes
2 cloves garlic, minced
2 tablespoons sesame oil
1 tablespoon chili oil Adjust based on spice preference
1 tablespoon soy sauce Can substitute with tamari for gluten-free
1 tablespoon rice vinegar May substitute with apple cider or white wine vinegar
Salt to taste
Sesame seeds for garnish
Chopped fresh cilantro (optional) Can substitute with fresh mint or basil

Method

Preparation

Slice the cucumbers into thin rounds or half-moons, and place them in a bowl.
In a separate mixing bowl, combine minced garlic, sesame oil, chili oil, soy sauce, rice vinegar, and salt. Whisk until well combined.
Pour the dressing over the cucumbers and toss to coat evenly.
Let the salad sit for 10-15 minutes to allow the flavors to meld.
Garnish with sesame seeds and chopped cilantro before serving.

Notes

For extra crunch, sprinkle crushed peanuts on top before serving. This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften over time.