Din Tai Fung-Style Cucumber Salad Recipe
If you’re craving the crisp, refreshing taste of Din Tai Fung’s famous cucumber salad, you’re in for a treat. This is a popular Chinese dish that features a refreshing cucumber salad. dish is a perfect balance of savory, tangy, and mildly sweet flavors, making it a fantastic appetizer or side dish to accompany any meal. In this guide, I’ll walk you through the step-by-step instruction of creating this iconic Asian cucumber salad at home, while sharing my personal experience with this delicious recipe.
Ingredients for Din Tai Fung-Style Cucumber Salad
The secret to this Din Tai Fung cucumber salad is a refreshing dish that highlights the use of various types of cucumbers. recipe lies in the use of fresh, high-quality ingredients that bring out the vibrant flavors.
Key Ingredients: include fresh cucumbers, rice vinegar, and mirin for a balanced flavor.
- Mini Cucumbers (4-6): I prefer using Persian or Kirby cucumbers for their crunch and small seeds.
- Salt (1 tbsp): Essential for drawing out moisture and enhancing the cucumber’s crispness.
- Garlic (2-3 cloves, minced): Fresh garlic adds a bold, aromatic kick.
- Rice Vinegar (2 tbsp) is a key ingredient in the cucumber salad dressing.: Provides the perfect tang that makes this salad stand out.
- Soy Sauce (1 tbsp): A deep umami flavor that pairs beautifully with the tang of vinegar.
- Sugar (1 tsp): Balances the acidity with a touch of sweetness.
- Sesame Oil (1 tbsp): For a nutty, fragrant finish.
- Chili Oil (1 tsp, optional): Adds a bit of heat for those who like a spicy twist.
- Sesame Seeds (1 tsp): A garnish that brings a subtle crunch and extra flavor.
Step-by-Step Guide to Make the Perfect Din Tai Fung Cucumber Salad
1. Prepare the Cucumbers
Begin by washing your cucumbers thoroughly to ensure they are clean and ready for the Asian cucumber salad. I like to peel them in alternating strips for a beautiful presentation. Then, slice the cucumbers into bite-sized rounds or thicker chunks, depending on your preference for texture.
2. Salt and Drain the Cucumbers
Place the cucumber slices in a large bowl and sprinkle them with salt to draw out moisture for a crispy finish. Toss well to ensure even coverage for a crunchy texture. Let them sit for about 20 minutes to draw out excess moisture, which makes the cucumbers even crispier. Afterward, you can prepare the marinated cucumbers to enhance the flavor. rinse the cucumbers under cold water to remove the excess salt and Pat them dry to maintain the crispy quality of the cucumbers. with a paper towel.
3. Create the Marinade
In a small mixing bowl, combine the rice vinegar, soy sauce, sugar, sesame oil, and garlic. If you’re like me and enjoy a little heat, add some chili oil at this point. Mix well to create a flavorful cucumber salad dressing. until the sugar is completely dissolved.
4. Marinate the Cucumbers
Add the cucumbers to the bowl with the marinade and toss them until they are fully coated. The garlic and marinade infuse the cucumbers, creating a perfect flavor balance. Cover the bowl and refrigerate for at least 30 minutes. For best results, let the cucumbers marinate for up to 2 hours.
5. Serve and Enjoy
Before serving, give the salad a quick toss and garnish with sesame seeds for extra crunch. If desired, you can drizzle a little extra sesame oil for a richer flavor.
Tips to Perfect Your Cucumber Salad
- Choose the Right Cucumbers for a copycat Din Tai Fung cucumber salad.: Mini cucumbers or Persian cucumbers are my go-to for this recipe due to their crisp texture and small seeds.
- Adjust the Salt: While salting helps draw out moisture, taste the cucumbers before rinsing to make sure the salt level suits your preference.
- Customize the Heat: If you prefer more spice, feel free to add extra chili oil or red pepper flakes to the cucumber salad dressing.
Nutritional Information (Per Serving)
- Calories can vary depending on the types of cucumbers used in your salad.: 80 kcal
- Carbohydrates: 10g
- Protein: 2g
- Fat: 4g
- Fiber: 1g
- Sodium: 500mg (varies based on salt used)
Why I Love This Cucumber Salad
This Din Tai Fung cucumber salad holds a special place in my heart because of its simplicity and versatility. It’s the perfect side dish to balance rich, heavier main courses like dumplings or noodles. I enjoy making it ahead of time, knowing it will be even more delicious after the flavors have melded in the fridge, similar to what you would find in a restaurant. Plus, it’s so easy to prepare that it has become a go-to in my household when I want something light, refreshing, and flavorful.
Whether you’re a fan of the original Din Tai Fung salad or just discovering this recipe for making the Din Tai Fung cucumber salad, it’s bound to become a favorite in your kitchen. Enjoy the crunch, tang, and umami-packed goodness of this simple yet elegant cucumber salad!
Din Tai Fung-Style Cucumber Salad Recipe
Ingredients
- 3 medium-sized cucumbers preferably Persian or Kirby
- 1 tbsp salt
- 2-3 cloves garlic minced
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp sesame oil
- 1 tsp chili oil optional, for spice
- 1 tsp sesame seeds for garnish
Instructions
Prepare the Cucumbers:
- Wash the cucumbers thoroughly and pat them dry. Cut off the ends and slice them into bite-sized pieces, either as thin discs or slightly thicker chunks. Place them in a large bowl and sprinkle with 1 tbsp of salt. Toss well to coat and let sit for 15-20 minutes to draw out excess moisture.
Rinse and Drain:
- After 20 minutes, rinse the cucumbers under cold water to remove excess salt. Drain well and pat them dry with a paper towel to remove any remaining moisture.
Make the Sauce:
- In a small bowl, mix together 2-3 minced garlic cloves, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sugar, 1 tbsp sesame oil, and 1 tsp chili oil (if using). Stir well until the sugar dissolves.
Marinate the Cucumbers:
- Pour the sauce over the cucumbers and toss everything together in a large bowl, ensuring each cucumber piece is evenly coated with the sauce.
Chill and Serve:
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to meld. For best results, refrigerate for up to 2 hours. Before serving, garnish with 1 tsp sesame seeds for added crunch.
Notes
- Cucumber Choice: Persian or Kirby cucumbers work best for their crunchy texture and small seeds.
- Adjust the Heat: For more spice, add additional chili oil or red pepper flakes.
- Marination Time: While 30 minutes of chilling is fine, allowing the cucumbers to marinate longer (up to 2 hours) will enhance the flavor.
FAQ for Din Tai Fung-Style Cucumber Salad Recipe
Q: Can I use regular cucumbers instead of Persian or Kirby cucumbers?
Yes, you can! However, Persian or Kirby cucumbers are preferred because they have fewer seeds and a crisper texture. If using regular cucumbers, you might want to remove some seeds to prevent the salad from becoming too watery.
Q: How long should I marinate the cucumber salad?
Marinating for at least 30 minutes is ideal to let the flavors meld. For a stronger taste, you can refrigerate the salad for up to 2 hours, but avoid marinating overnight, as the cucumbers may lose their crispness.
Q: Can I make this salad spicier?
Absolutely! You can add more chili oil, sprinkle in red chili flakes, or even slice fresh chili peppers for an extra kick of heat.
Q: Is it necessary to salt the cucumbers first?
A: Yes, salting the cucumbers helps draw out excess moisture, which keeps them crunchy and prevents the salad from becoming soggy.
Q: Can I make this cucumber salad in advance?
A: Yes, but it’s best enjoyed within a few hours of preparation. You can make it ahead of time and store it in the fridge for up to 4 hours. Any longer and the cucumbers may become too soft.
Q: What dishes pair well with this cucumber salad?
This cucumber salad pairs perfectly with dumplings, potstickers, noodles, or grilled meats. Its refreshing, crisp flavor complements rich or savory main dishes.
Q: Can I substitute sesame oil with another type of oil?
While sesame oil adds a nutty depth, you can use olive oil or vegetable oil as a substitute. However, the flavor will slightly differ, so sesame oil is recommended for authenticity.
Q: Is this cucumber salad recipe gluten-free?
If you use a gluten-free soy sauce (tamari), then yes! Be sure to check all ingredients to ensure they meet your dietary needs.
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