Copycat Din Tai Fung Cucumber Salad
A refreshing copycat Din Tai Fung cucumber salad made with Persian cucumbers, garlic, chili crisp, sesame oil, and soy sauce. Crisp, tangy, and slightly spicy — the perfect side for dumplings or Asian-inspired meals.
Ingredients
- 5 persian cucumbers cut into 1 inch pieces
- flaky salt
- 1/4 cup rice wine vinegar
- 2 tsp sugar
- 1 tbsp soy sauce
- 1 tsp chili oil
- 1 tbsp sesame oil
- 3 cloves garlic thinly sliced
- 1 fresno pepper sliced
- pinch of MSG optional
Instructions
- Cut the Persian cucumbers into 1-inch pieces and place them in a bowl.
- Sprinkle with flaky salt and toss gently. Let them sit for 10-20 minutes to draw out some moisture.
- Rinse the cucumbers under cold water and drain well. Pat dry with a paper towel.
- In a small bowl, whisk together the rice wine vinegar, sugar, soy sauce, sesame oil, chili oil, and optional MSG.
- Add the cucumbers, sliced garlic, and Fresno pepper to the dressing and toss well.
- Cover and refrigerate for about 4 hours so the cucumbers absorb all the flavors.
- Toss once more before serving and spoon some of the chili oil and garlic from the bottom over the top. Enjoy!
Notes
- Rinsing the cucumbers after salting keeps the salad balanced and not too salty, especially with the soy sauce and chili crisp.
- Persian cucumbers are best because they stay crisp and have very few seeds.
- The cucumbers are tastiest after a few hours of marinating.
- Optional: a tiny pinch of MSG adds subtle savory flavor for a more “restaurant-style” taste.