Cucumber Salad (Din Tai Fung Style) Recipe

Din Tai Fung’s Cucumber Salad is a delightful appetizer that’s both refreshing and packed with flavor. Known for its crisp cucumbers dressed in a savory, tangy sauce with just the right amount of spice, this dish is a perfect complement to any meal. The combination of garlic, sesame oil, and vinegar gives the salad an irresistible punch, while the cucumbers remain crunchy and light. Whether you’re preparing a full Chinese meal or just looking for a quick, refreshing snack, this simple yet flavorful salad is a must-try!

Ingredients

• 2 large cucumbers, peeled and cut into bite-sized pieces
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon chili oil (optional, for heat)
• 1 tablespoon sesame seeds
• 2 green onions, finely chopped
• Salt to taste

Instructions

1. Prepare the Cucumbers
   Start by peeling the cucumbers and cutting them into small bite-sized pieces or thin slices, depending on your preference. Sprinkle the cucumber pieces with a pinch of salt and set them aside for 10-15 minutes. This step helps draw out excess water from the cucumbers, making them crunchier and allowing the dressing to absorb better.
2. Make the Dressing
   In a small bowl, combine the soy sauce, rice vinegar, sesame oil, sugar, and chili oil (if using). Whisk together until the sugar is dissolved, and the dressing is well mixed.
3. Toss the Salad
   After the cucumbers have rested and released some water, give them a quick rinse and pat them dry with paper towels to remove excess moisture. Transfer the cucumbers to a large bowl, add the minced garlic, and pour the dressing over them. Toss gently to combine, ensuring that all the cucumber pieces are evenly coated with the dressing.
4. Garnish and Serve
   Sprinkle the sesame seeds and chopped green onions over the top of the salad. Give it one more gentle toss and serve immediately for the best flavor and crunch. This salad can also be stored in the refrigerator for up to 2 hours if you prefer to let the flavors marinate a bit.