Din Tai Fung Cucumber Salad
A refreshing and crunchy cucumber salad inspired by Din Tai Fung's famous appetizer. This dish features fresh cucumbers marinated in a savory-sweet garlic sauce with a hint of spice. It’s perfect as a side dish or palate cleanser.
Equipment
- Large mixing bowl
- Chef’s knife or mandoline slicer
- Cutting board
- Measuring Spoons
- Small saucepan (optional, for heating ingredients)
- Tongs or spatula for tossing
Ingredients
- For the Cucumbers:
- 2 medium-sized cucumbers about 300g, thinly sliced or smashed into bite-sized pieces
- 1 teaspoon salt for drawing out moisture
- For the Sauce:
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar adjust to taste
- 1 teaspoon sesame oil
- 1 teaspoon chili oil optional, for heat
- 1/2 teaspoon grated ginger optional
- 1 teaspoon toasted sesame seeds for garnish
Instructions
- Prepare the Cucumbers:
- Wash and dry the cucumbers thoroughly.
- Use a knife or mandoline slicer to cut the cucumbers into thin slices or smash them gently with the flat side of a knife to break them into irregular pieces.
- Place the cucumber pieces in a large bowl and sprinkle with salt. Toss well to coat evenly.
- Let the cucumbers sit for 10–15 minutes to draw out excess moisture. Drain any liquid that accumulates.
- Make the Sauce:
- In a small bowl, combine the minced garlic, soy sauce, rice vinegar, sugar, sesame oil, chili oil (if using), and grated ginger (if using). Mix until the sugar dissolves completely.
- Optionally, you can warm the sauce slightly in a small saucepan over low heat to enhance the flavors, then let it cool before use.
- Assemble the Salad:
- Pat the cucumbers dry with paper towels to remove any remaining moisture.
- Pour the prepared sauce over the cucumbers and toss gently to ensure even coating.
- Let the salad marinate for 5–10 minutes to allow the flavors to meld.
- Serve:
- Transfer the cucumber salad to a serving plate or bowl.
- Garnish with toasted sesame seeds for added texture and flavor.
- Serve immediately as a refreshing side dish or appetizer.
Notes
Smashing the Cucumbers: Smashing the cucumbers instead of slicing creates more surface area for the sauce to cling to, enhancing the overall flavor.
Adjusting Heat: If you prefer a milder dish, omit the chili oil or reduce the quantity.
Storage: This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 1 day. Note that the cucumbers may release additional moisture over time.
Customization: Add shredded carrots, scallions, or cilantro for extra color and flavor.
Adjusting Heat: If you prefer a milder dish, omit the chili oil or reduce the quantity.
Storage: This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 1 day. Note that the cucumbers may release additional moisture over time.
Customization: Add shredded carrots, scallions, or cilantro for extra color and flavor.