Din Tai Fung Cucumber Salad – Quick Recipe
A light and refreshing cucumber salad inspired by Din Tai Fung , featuring crisp cucumbers, savory dressing, and a hint of spice, perfect for any meal or snack.
Ingredients
Main Ingredients
- 2 large cucumbers – Look for firm crisp cucumbers for the best texture.
- 1 tablespoon salt – Used for drawing out excess water from the cucumbers.
For the Dressing
- 2 tablespoons soy sauce – Adds that rich umami flavor.
- 1 tablespoon rice vinegar – Provides a subtle tanginess that complements the cucumbers.
- 1 tablespoon sesame oil – Gives the salad a rich nutty flavor.
- 1 tablespoon chili oil – Adds a spicy kick enhancing the overall flavor.
- 2 cloves garlic – Freshly minced for a bold aromatic punch.
- 1 teaspoon sugar – Balances out the saltiness and spiciness.
- Optional: 1/2 teaspoon Sichuan peppercorns – For an extra layer of flavor and a slight numbing sensation
Instructions
Slice and Salt the Cucumbers:
- Begin by washing and peeling your cucumbers. Slice them into thin rounds or cut them into halves or quarters, depending on your preference. Place the cucumber slices in a bowl, sprinkle them with 1 tablespoon of salt, and set them aside for about 10 minutes. This helps to draw out excess moisture, leaving the cucumbers crisp.
Prepare the Dressing:
- While the cucumbers are resting, whisk together the dressing. In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, and 1 tablespoon of chili oil. Add 1 teaspoon of sugar to balance the flavors and 2 minced garlic cloves for an aromatic kick. If you like extra heat, feel free to add crushed Sichuan peppercorns for an additional flavor boost.
Combine the Cucumbers and Dressing:
- After 10 minutes, gently pat the cucumbers dry with a paper towel to remove excess water. Transfer them to a fresh bowl, pour the dressing over the cucumbers, and toss everything together so the cucumbers are well-coated with the sauce.
Chill and Serve:
- Allow the salad to sit in the fridge for about 15-30 minutes to let the flavors infuse. When ready to serve, enjoy the chilled salad for a refreshing, crunchy side dish.