Description
Recreate the viral Din Tai Fung Cucumber Salad (Copycat Recipe) in your kitchen with this quick and easy recipe. This vibrant salad features crisp Persian cucumbers tossed in a savory, spicy garlic-chili dressing that delivers a refreshing crunch. With no cooking required, it’s perfect for busy weeknights, meal prepping, or serving at gatherings. Elevate your meals with this delicious side dish that captures the essence of restaurant-quality flavors effortlessly.
Ingredients
Scale
- 4 Persian cucumbers (or 2 English cucumbers)
- 1½ –2 tsp kosher salt
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp chili oil (adjust for spice)
- 1½ tsp sugar
- 2 tsp toasted sesame oil
- 2 cloves garlic (minced)
- Optional toppings: red pepper flakes, toasted sesame seeds, Fresno chilies
Instructions
- Wash cucumbers, cut into quarters lengthwise, and sprinkle with salt. Let sit in a colander for 30 minutes to drain excess moisture.
- Combine soy sauce, rice vinegar, chili oil, sugar, sesame oil, and minced garlic in a bowl; whisk until smooth.
- Rinse cucumbers under cold water and pat dry. Toss them with the dressing until evenly coated.
- Serve chilled or at room temperature, garnished with red pepper flakes and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 4g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg