Delicious Crisp Din Tai Fung Cucumber Salad Recipe

Have you ever had the refreshing Din Tai Fung Cucumber Salad? It’s a simple yet incredibly flavorful dish served at the world-famous Din Tai Fung restaurant. This Din Tai Fung Cucumber Salad Recipe will show you how to recreate this popular appetizer at home. Originally from Taiwan, this light and cool salad is the perfect start to any meal.

Why this Din Tai Fung Cucumber Salad Recipe is special

This isn’t your average cucumber salad. The Din Tai Fung Cucumber Salad Recipe is special because of its perfectly balanced sweet, sour, and garlicky flavors. The crisp cucumbers offer a delightful crunch that complements Din Tai Fung’s richer dishes like soup dumplings. It’s surprisingly simple to make, yet it tastes incredibly gourmet.

Ingredients

Freshness is key for this vibrant salad! Here’s what you’ll need:

For the Salad:

• 2 large Persian cucumbers (about 1 pound total), look for firm cucumbers with smooth skin
• 4 cloves garlic, minced freshly minced garlic is best
• 1 small red chili, thinly sliced (optional, for spice) adjust the amount to your spice preference

For the Dressing:

• 1/4 cup rice vinegar use unseasoned rice vinegar
• 2 tablespoons soy sauce low-sodium soy sauce is recommended
• 2 tablespoons sesame oil toasted sesame oil adds a deeper flavor
• 1 tablespoon sugar granulated sugar works well
• 1/2 teaspoon salt adjust according to your taste

Ingredient Substitutions and Variations

• Vegan Adaptation: Substitute the sugar with agave nectar or maple syrup.
• Spice Level: Adjust the amount of chili or omit it completely for a milder salad.
• Added Crunch: Include a handful of chopped peanuts or toasted sesame seeds.
• Other Veggies: Thinly sliced red onion or shredded carrots can add extra flavor and texture.

Equipment Needed

You don’t need any fancy equipment to make this salad! Here’s what you’ll need:

• Cutting board: A stable cutting board is essential for safe chopping.
• Sharp knife: A sharp knife will help you thinly slice the cucumbers and chili.
• Measuring spoons and cups: Accurate measurements are important for the dressing.
• Mixing bowls: You’ll need two bowls, one for the cucumbers and one for the dressing.
• Whisk or fork: For whisking the dressing together. A fork works just fine if you don’t have a whisk.

Making the Din Tai Fung Cucumber Salad

Now for the fun part – let’s make the salad!

Preparing the Cucumbers

1. Wash and dry: Thoroughly wash the cucumbers under cold water and pat them dry.
2. Peel (optional): Peeling the cucumbers is optional. Leaving some of the peel on adds a bit more color and texture. If you choose to peel, do so partially, leaving stripes of peel for visual appeal.
3. Slice: Thinly slice the cucumbers into rounds, about 1/8 inch thick. Thinner slices will absorb the dressing better and have a more delicate crunch. You can also cut the cucumbers into half-moons or matchsticks if you prefer.
4. Salt and Drain: Place the sliced cucumbers in a colander and sprinkle them with about 1/2 teaspoon of salt. This helps draw out excess moisture. Let them sit for about 15-20 minutes. This step is crucial for keeping your salad crisp. After 20 minutes, gently pat the cucumbers dry with paper towels.

Making the Dressing

This dressing is what makes the salad so special. Each ingredient plays an important role:

1. Combine ingredients: In a mixing bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and salt until the sugar and salt are dissolved. Taste and adjust seasoning as needed. You might want to add a pinch more sugar for extra sweetness or a dash more salt.
2. Add garlic and chili: Add the minced garlic and sliced chili (if using) to the dressing and stir to combine. The garlic infuses the dressing with its pungent flavor, while the chili adds a kick.

Combining and Chilling

1. Combine cucumbers and dressing: Add the prepared cucumbers to the bowl with the dressing. Toss gently until the cucumbers are evenly coated.
2. Chill: Cover the bowl and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to meld and the cucumbers to absorb the dressing, resulting in a more flavorful and refreshing salad.

Tips and Serving Suggestions

Here are some tips to help you make the best Din Tai Fung Cucumber Salad and ideas for serving it.

Tips for the Best Din Tai Fung Cucumber Salad

• Cucumber Choice: Persian cucumbers are ideal for this salad because they have thinner skin and fewer seeds than regular cucumbers. English cucumbers also work well.
• Spice Level: If you’re sensitive to spice, start with a small amount of chili and add more to taste. You can also remove the seeds from the chili for a milder heat.
• Make Ahead: The salad can be made up to a day in advance. Store it in an airtight container in the refrigerator. The flavors will actually deepen overnight! Just give it a gentle toss before serving.
• Don’t Overchill: While chilling is important, avoid chilling for too long, as the cucumbers can become watery.

Serving Suggestions

This refreshing cucumber salad is a fantastic appetizer or side dish. It pairs perfectly with a variety of Asian-inspired cuisine:

• Dumplings: The cool, crisp salad is a wonderful counterpoint to the richness of steamed or pan-fried dumplings, especially Din Tai Fung’s famous soup dumplings.
• Noodles: Serve it alongside your favorite noodle dishes, whether it’s lo mein, chow mein, or spicy dan dan noodles.
• Rice Dishes: The salad complements rice-based meals beautifully, adding a refreshing element to heavier dishes.
• Grilled Meats: It also makes a great side dish for grilled meats or fish, cutting through the richness and adding a light, refreshing element.

Beyond traditional pairings, get creative! Try adding the cucumber salad to:

• Sandwiches and Wraps: For a refreshing crunch.
• Spring Rolls: Add some extra flavor and texture.
• Grain Bowls: Top your favorite grain bowls with this salad for a boost of flavor and nutrients.

Frequently Asked Questions

Here are some answers to common questions about the Din Tai Fung Cucumber Salad.

What is in the Din Tai Fung cucumber salad?

The Din Tai Fung Cucumber Salad features thinly sliced, crisp cucumbers dressed in a flavorful sauce made with garlic, soy sauce, rice vinegar, sesame oil, sugar, and a touch of chili. It’s a simple yet harmonious blend of refreshing and savory flavors.

How much is the cucumber salad at Din Tai Fung?

Prices for the cucumber salad at Din Tai Fung can vary depending on the location. Generally, you can expect to pay somewhere between $6 and $10 for a small plate of this refreshing appetizer.

What ingredients are in a cucumber salad?

Cucumber salads are incredibly versatile. While the Din Tai Fung version has a signature flavor profile, many cucumber salads incorporate ingredients like onions, dill, vinegar, sour cream, or yogurt. The possibilities are endless!

What’s the secret to a crispy cucumber salad?

The secret to crispy cucumber salad is removing excess moisture. Salting the sliced cucumbers and letting them drain in a colander for about 15-20 minutes draws out the water. Gently patting them dry with paper towels before adding the dressing also helps maintain that satisfying crunch. Thinly slicing the cucumbers also contributes to their crispness.

Conclusion

Now you can enjoy the famous Din Tai Fung Cucumber Salad anytime you want! This Din Tai Fung Cucumber Salad Recipe is easy to follow and delivers a refreshing, flavorful, and perfectly crunchy salad. With just a few simple ingredients and steps, you can recreate this restaurant favorite in the comfort of your own kitchen. So, grab some fresh cucumbers and get ready to enjoy this delightful dish!

Looking for more recipe ideas? Explore this copycat recipe for more inspiration