Crisp Garden-Fresh Din Tai Fung Chilled Cucumber Salad Recipe

Crunchy cucumbers take center stage in this irresistible din tai fung chilled cucumber salad that captures the essence of refreshing Asian cuisine.

The restaurant’s beloved recipe delivers a symphony of cool, crisp textures and bold flavors.

Garlic, vinegar, and a hint of chili create a tantalizing dressing that coats each cucumber slice perfectly.

Chopped herbs add a vibrant green brightness to the dish.

Every bite promises a delightful balance of zesty and cool sensations.

This simple yet sophisticated salad brings a touch of restaurant magic directly to your table.

Prepare to transform your meal with this easy, mouthwatering side that will have everyone asking for seconds.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 70 kcal

Servings: 5

Cool Ingredients For Din Tai Fung Cucumber Salad

• Cucumber: Crisp base of the salad, choose firm and fresh cucumbers without blemishes, select seedless or English cucumbers for smoother texture.

• Salt: Helps draw out cucumber moisture, enhances flavor and texture.
• Sugar: Balances tangy and savory notes, creates depth in marinade.
• Rice Vinegar: Provides bright, sharp acidic component, adds refreshing tang.
• Soy Sauce: Delivers umami depth, creates complex salty undertone.
• Sesame Oil: Introduces nutty, rich aroma, contributes authentic Asian flavor profile.

• Garlic: Adds sharp, pungent kick, boosts overall flavor complexity.
• Chili Oil: Optional spicy element, creates subtle heat and excitement.
• Sesame Seeds: Provides delightful crunch, offers visual and textural contrast.
• Green Onions, Cilantro: Fresh garnish options, adds vibrant color and herbaceous notes.

Tools To Prep Chilled Cucumber Salad

• Cutting board: For slicing cucumbers evenly and safely.
• Sharp knife: Needed to create precise cucumber slices.
• Large mixing bowl: Perfect for salting and marinating cucumbers.
• Measuring spoons: Essential for accurate seasoning amounts.
• Paper towels: Used to pat cucumbers dry after salting.
• Small whisk or fork: Helps blend marinade ingredients smoothly.
• Serving bowl: Ideal for chilling and presenting the final salad.
• Optional small bowl: For mixing marinade ingredients separately.

Steps To Make Din Tai Fung Salad Right

• Prep Crisp Cucumber Base

Slice cucumbers into thin, elegant pieces. Sprinkle with a generous pinch of salt and let them rest, allowing natural juices to release and intensify flavor. After 20 minutes, rinse thoroughly and pat completely dry.

• Craft Zesty Flavor Blend

Whisk together a vibrant mixture of tangy rice vinegar, savory soy sauce, nutty sesame oil, pungent minced garlic, and a touch of spicy chili oil. This dynamic sauce will transform ordinary cucumbers into a mouthwatering sensation.

• Marry Cucumbers with Marinade

Gently fold cucumber slices into the flavor-packed sauce, ensuring each piece gets coated evenly. Let the salad chill in the refrigerator, allowing flavors to mingle and deepen for at least 30 minutes.

• Elevate and Serve

Sprinkle toasted sesame seeds over the salad for a delightful crunch. Optionally, scatter fresh green onions or fragrant cilantro on top to add a bright, herbal finish. Serve cold and enjoy the refreshing burst of flavors.

Tips To Keep Din Tai Fung Cucumbers Crisp

• Crunch Control: Pat cucumbers thoroughly after salting to ensure a crisp, not soggy texture that maintains the signature Din Tai Fung salad snap.
• Spice Level Adjustment: Customize chili oil amount to match your heat preference, from mild to fiery hot, letting personal taste guide the intensity.
• Make-Ahead Magic: Prepare this salad up to 4 hours in advance, allowing flavors to deepen and develop a more complex taste profile.
• Dietary Swap Options: Replace soy sauce with tamari for gluten-free version, or use agave instead of sugar for a vegan-friendly alternative that keeps the sweet-tangy balance.
• Protein Power Boost: Transform this side dish into a light meal by adding shredded chicken, tofu, or edamame for extra protein and substance.

Serve Chilled Cucumber Salad With Style

• Refreshing Party Starter: Serve as a cool, zesty appetizer at gatherings to awaken taste buds and spark conversation.
• Crisp Side Companion: Pair with grilled meats, steamed dumplings, or Asian-inspired main dishes to balance rich flavors with its tangy brightness.
• Temperature Contrast Plate: Combine with warm rice or hot stir-fry to create an exciting temperature and flavor dynamic that enhances the overall dining experience.
• Healthy Meal Booster: Use as a light, low-calorie side that adds nutrition and vibrant color to your meal, perfect for health-conscious eaters seeking delicious alternatives.

Store Din Tai Fung Salad Cool And Fresh

• Cucumber Cooldown Storage Strategy: Refrigerate in an airtight container up to 3 days, keeping flavors sealed and crisp.
• Quick Prep Hack: Slice cucumbers ahead of time and store separately from marinade to maintain optimal texture and prevent sogginess.
• Batch Brilliance: Double the recipe for easy meal prepping, enjoying refreshing bites throughout the week without repeated chopping.
• Temperature Tip: Serve chilled directly from refrigerator for maximum crunch and most vibrant flavor profile, ensuring each bite feels incredibly fresh and zesty.

Crisp Din Tai Fung Chilled Cucumber Salad Recipe

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4.7 from 20 reviews

• Total Time: 40 minutes
• Yield: 5 1x

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Description

Crisp cucumbers in this din tai fung chilled cucumber salad deliver refreshing flavors straight from Taiwan’s iconic restaurant. Cool and tangy sides complement main dishes, making hungry diners crave another bite.

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Ingredients

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• 4 Persian cucumbers (or 1 English cucumber)
• 3 garlic cloves
• 1 tbsp sugar
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp salt
• 1 tsp sesame oil
• ¼ tsp chili oil or chili crisp (optional)
• Sesame seeds
• Chopped scallions or cilantro (optional)

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Instructions

1. Cucumber Preparation: Slice cucumbers into uniform half-moons and generously salt to extract moisture, letting sit for 25 minutes to concentrate texture.
2. Rinse and Dry: Thoroughly wash cucumber slices under cool water to remove salt, then meticulously pat dry with kitchen towels to maintain crisp texture.
3. Marinade Creation: Whisk together rice vinegar, soy sauce, sesame oil, minced garlic, and chili oil to craft a complex, multi-dimensional flavor base.
4. Flavor Infusion: Gently coat cucumber slices in the prepared marinade, ensuring complete and even coverage for maximum taste absorption.
5. Chill and Marinate: Refrigerate the cucumber salad for at least 30 minutes, allowing flavors to meld and intensify.
6. Finishing Touches: Sprinkle toasted sesame seeds over the salad and optionally garnish with chopped green onions or cilantro for added depth and visual appeal.

Notes

• Slice Uniformly: Use a sharp knife or mandoline to create even, thin cucumber half-moons for consistent texture and even salt absorption.
• Salt Strategically: Don’t oversalt cucumbers; aim for just enough to draw out moisture without making the salad too salty or soggy.
• Drain Thoroughly: Squeeze out excess liquid after rinsing to maintain a crisp, refreshing cucumber texture that won’t dilute the marinade.
• Chill for Intensity: Let the salad marinate in the refrigerator for at least 30 minutes to allow flavors to develop and meld completely.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Appetizer, Snacks
• Method: Mixing
• Cuisine: Chinese

Nutrition

• Serving Size: 5
• Calories: 70
• Sugar: 2 g
• Sodium: 200 mg
• Fat: 3 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 0 mg