The Din Tai Fung Cucumber Salad Recipe is a refreshing and flavorful appetizer that perfectly balances sweet, salty, and spicy notes. Inspired by the renowned Taiwanese restaurant, this salad is a delightful way to start your meal or serve as a side dish. In this article, we’ll guide you through making the famous Din Tai Fung cucumber salad at home, ensuring you capture the authentic taste and crisp texture.
How to Make Din Tai Fung Cucumber Salad
Recreating the Din Tai Fung cucumber salad at home is easier than you might think. With a few simple ingredients and a quick assembly, you can enjoy this restaurant favorite anytime.
Ingredients for Din Tai Fung Cucumber Salad Recipe
- 2 large English cucumbers
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 teaspoon chili oil (adjust to taste)
- 1 tablespoon toasted sesame seeds
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions
Prepare the Cucumbers:
- Wash the cucumbers thoroughly and pat them dry with a towel.
- Cut off the ends and then slice the cucumbers into 1/4-inch thick rounds or half-moons, depending on your preference.
- Place the sliced cucumbers in a colander, sprinkle with a pinch of salt, and let them sit for about 15 minutes to draw out excess moisture.
Make the Dressing:
- In a small bowl, combine soy sauce, rice vinegar, sesame oil, sugar, minced garlic, and chili oil. Stir until the sugar is fully dissolved and the mixture is well combined.
Assemble the Salad:
- Pat the cucumbers dry with a paper towel to remove any excess moisture and salt.
- Transfer the cucumbers to a mixing bowl and pour the dressing over them. Toss gently to ensure the cucumbers are evenly coated with the dressing.
Garnish and Serve:
- Sprinkle the toasted sesame seeds over the salad and toss lightly.
- Garnish with fresh cilantro leaves before serving.
Tips for Making the Perfect Din Tai Fung Cucumber Salad
- Cucumber Choice: English cucumbers are preferred for their thin skin and fewer seeds, but Persian cucumbers work well too.
- Chili Oil: Adjust the amount of chili oil based on your heat preference. Start with a small amount and add more if desired.
- Marination: For a more intense flavor, let the salad marinate in the refrigerator for 30 minutes before serving.
What to Serve with Din Tai Fung Cucumber Salad
- Steamed dumplings or potstickers
- Grilled meats or tofu
- Fried rice or noodles
- Asian-inspired main dishes
Ingredients Substitute
- Soy Sauce: Use tamari or coconut aminos for a gluten-free option.
- Rice Vinegar: Apple cider vinegar can be used as an alternative if rice vinegar is unavailable.
- Chili Oil: Replace with crushed red pepper flakes or leave out for a milder version.
Final Thoughts
The Din Tai Fung cucumber salad is a simple yet sophisticated dish that highlights the beauty of fresh ingredients. With its crisp texture and bold flavors, this salad is sure to become a favorite in your culinary repertoire.
Prepare the Cucumbers: Make the Dressing: Assemble the Salad: Garnish and Serve:
Ingredients
Instructions
