Din Tai Fung Cucumber Salad Recipe

June 11, 2021Van

Prep time: 1 hour 30 minutes

Serves: 3

Din Tai Fung’s Cucumber Salad is one of their most popular appetizers, I order it almost every time I eat there. It’s light and refreshing, with a hint of spice – the crisp cucumbers are tossed in a dressing made with Din Tai Fung’s signature chili oil and a tiny bit of sesame oil – very delicious and flavorful.

Sadly Din Tai Fung doesn’t sell their Chili Oil at their U.S. locations, I was only able to get a hold of this because I found it on eBay from a seller shipping it from Taiwan. So if you can’t get their chili oil, substitute it with your favorite chili oil. Now that I have it, I’ll work on a copycat of it Din Tai Fung Cucumber Salad Recipe

Din Tai Fung Cucumber Salad Recipe

June 11, 2021 Van

Prep time: 1 hour 30 minutes

Serves: 3

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Ingredients

1 Pound Persian Cucumbers, sliced into ½ inch pieces
2½ Tablespoons Rice Vinegar
5 Tablespoons Water
3 Teaspoons Granulated Sugar, divided
¾ Teaspoon Fine Sea Salt, divided
1 Garlic Clove, thinly slice
1 Fresno Chili Pepper, remove seeds and cut into small diamonds
1½ Teaspoons Vegetable Oil
1 Teaspoon Din Tai Fun Chili Oil, (just the oil, no chilis)
½ Teaspoon Sesame Oil

Method

1)
In an bowl, add the sliced Cucumbers, sprinkle on ½ Teaspoon Fine Sea Salt and 1 Teaspoon Granulated Sugar, toss to coat the cucumbers. Let them sit for 20 minutes.
2)
In a large tupperware container, add 2½ Tablespoons Rice Vinegar, 5 Tablespoons Water, 2 Teaspoons Granulated Sugar, ¼ Teaspoon Fine Sea Salt and stir until the sugar and salt is dissolved.
3)
Rinse off the cucumbers well, add them to the vinegar mixture along with the sliced Garlic and Fresno Chili Pepper, toss so the pieces are all coated, seal and refrigerate for at least 1 hour or up to 24 hours.
4)
When ready to serve, drain the cucumbers, but reserve 1 Tablespoon of the vinegar mixture. In in a bowl combine 1½ Teaspoons Vegetable Oil, 1 Teaspoon Din Tai Fung Chili Oil, ½ Teaspoon Sesame Oil, 1 Tablespoons of the Vinegar mixture and stir to combine. Toss the cucumbers in chili oil dressing, plate and drizzle on the leftover dressing. Garnish with a slice of garlic and fresno chili pepper. Enjoy!