Din Tai Fung is a World famed Chinese restaurant chain that was started in Taiwan. They sell Asian food and have mastered a variety of food such as salads, noodles, and soup dumplings. Din Tai Fung cucumber salad recipe is influenced by the cucumber salad that was initially served as an appetizer in Din Tai Fung restaurants. Chili oil, sesame, and signature fresco chili pepper are mizzled on top of marinated persian cucumbers to give an exquisite taste. This salad is so light and delicious that you can eat two servings at a time and yet crave more!
How to Make Din Tai Fung Cucumber Salad?
Ingredients
- Persian cucumbers = 1 lb
- Fresno chili pepper = 1
- Granulated sugar = 3 tsp
- Water = 5 tbsp
- Garlic = 1 clove
- Sesame oil = ½ tsp
- Rice vinegar = 2 ½ tbsp
- Vegetable oil = 1 ½ tsp
- Fine sea salt/ kosher salt = ¾ tsp
For Din Tai Fung Chili Oil Dressing:
- Sesame oil = ½ tsp
- Rice vinegar mixture = 1 tbsp
- Din Tai Fung chili oil = 1 tsp
- Vegetable oil = 1 ½ tsp
Method
- Slice the Persian cucumbers into half-inch pieces.
- Take a medium-sliced bowl and add sliced Persian cucumbers to it.
- sprinkle the cucumbers with 1 tsp sugar and half tsp fine sea salt or kosher salt.
- Gently toss the cucumbers so that sugar and salt are coated well on their surface.
- Leave them as is for twenty minutes.
- Take a large container and add water, 2 tsp sugar, rice vinegar, and ¼ tsp fine sea salt or kosher salt.
- Stir the mixture till a fine texture is obtained and all the salt and sugar are dissolved completely.
- Wash the sugar and salt-coated cucumbers gently with water.
- Thinly slice the garlic clove.
- Remove the seeds from the Fresno chili pepper. Cut it into small pieces of diamond shape.
- Add the pieces of Fresno chili pepper and thinly sliced garlic into the vinegar mixture.
- At the same time, also add the rinsed cucumbers to this mixture.
- Toss the cucumbers carefully in the vinegar mixture and make sure all the cucumber slices are well coated.
- Put them in an airtight container and place them in a refrigerator for one hour to 24 hours.
For Making the Chili Oil Dressing:
- Take a container and add Din Tai Fung chili oil, sesame oil, vegetable oil, and rice vinegar mixture in it.
- Stir well to mix all the ingredients.
- Take the cucumbers out of the refrigerator and unload them from the vinegar mixture.
- Add them to Din Tai Fung chili oil dressing and toss mildly.
- Make sure that cucumbers are well coated with the dressing.
- Dish them out and dribble the leftover Din Tai Fung chili oil dressing. Bon Appetit!
Tips for Ingredients
- If you can not get Din Tai Fung’s signature chili oil, you can use any of your favorite chili oil. You can also make one at home.
- Persian cucumbers are best for this recipe because of their low water content, sweet taste, and thin peel. Also, they have very few seeds. But you can also use regular cucumbers after treating them with salt to drain out excess water.
- Instead of rice vinegar, distilled white vinegar or red wine vinegar can also be used.
- If you notice excess water in cucumbers, you can drain it out by treatment with salt.
- For a better and more refreshing taste, you must cool down the salad in the refrigerator. Otherwise, it can also be eaten without cooling. But if you leave it in the refrigerator for 24 hours, the cucumbers are completely soaked up in the chili oil dressing and taste even better.
- You can also use English cucumbers or baby cucumbers.
Do You Need to Peel the Cucumber?
In the original Din Tai Fung cucumber salad, the cucumbers are not peeled. But you can customize it according to your taste. If you do not like cucumber peels on, you can remove them. But if you keep them, they not only improve the overall look and presentation of the salad but also enhance the nutritional value of the salad by providing fiber. Fiber helps to balance the cholesterol level in your body.
Should You Make the Din Tai Fung Cucumber Salad on the Spot or in Advance?
It is recommended that you prepare this salad in advance. You can make it several hours before serving and even one day before serving. It is because the more the cucumbers stay in the dressing, they will get perfect marination and their flavor will be enhanced. But do not make it more than 24 hours before serving. Otherwise, it will start losing its freshness and texture and will get soggy if not placed in an airtight container.
What can be Served with Din Tai Fung Cucumber Salad?
This salad can be merely used as an appetizer or served in combination with other dishes like
- Spicy tuna rolls
- Fried rice
- Thai shrimp salad
- Brussels sprouts
- Sushi rolls
- Sauteed spinach
- Lamb dumplings
Can You Store Din Tai Fung Cucumber Salad?
This recipe is so toothsome and light that you will barely leave it. But still, if you have some leftover servings of Din Tai Fung cucumber salad, you can surely store it. Store the salad in an airtight container and place the container in the fridge. It can be stored in the fridge for a maximum of three to five days. But if you keep it more than that, cucumbers will start to get soggy and go bad.
You can also make the extra chili oil dressing and store it for future use.
Nutrition Facts
| Amount Per Serving Calories = 92.29 kcal | |
| Carbohydrates | 14.26 g |
| Total Fat Saturated Fat | 3.75 g |
| 0.56 g | |
| Protein | 1.55 g |
| Calcium | 39.03 mg |
| Iron | 0.64 mg |
| Potassium | 320.73 mg |
| Sodium | 1749.85 mg |
| Vitamin C | 6.81 mg |
| Vitamin A | 220.5 IU |
| Sugar | 9.53 g |
| Fiber | 1.11 g |
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Din Tai Fung Cucumber Salad Recipe
Ingredients
- 1 lb Persian cucumbers
- 1 Fresno chili pepper
- 3 tsp Granulated sugar
- 5 tbsp Water
- 1 clove Garlic
- ½ tsp Sesame oil
- 2 ½ tbsp Rice vinegar
- 1 ½ tsp Vegetable oil
- ¾ tsp Fine sea salt/ kosher salt
For Din Tai Fung Chili Oil Dressing:
- ½ tsp Sesame oil
- 1 tbsp Rice vinegar mixture
- 1 tsp Din Tai Fung chili oil
- 1 ½ tsp Vegetable oil
Instructions
- Slice the Persian cucumbers into half-inch pieces.
- Take a medium-sliced bowl and add sliced Persian cucumbers to it.
- sprinkle the cucumbers with 1 tsp sugar and half tsp fine sea salt or kosher salt.
- Gently toss the cucumbers so that sugar and salt are coated well on their surface.
- Leave them as is for twenty minutes.
- Take a large container and add water, 2 tsp sugar, rice vinegar, and ¼ tsp fine sea salt or kosher salt.
- Stir the mixture till a fine texture is obtained and all the salt and sugar are dissolved completely.
- Wash the sugar and salt-coated cucumbers gently with water.
- Thinly slice the garlic clove.
- Remove the seeds from the Fresno chili pepper. Cut it into small pieces of diamond shape.
- Add the pieces of Fresno chili pepper and thinly sliced garlic into the vinegar mixture.
- At the same time, also add the rinsed cucumbers to this mixture.
- At the same time, also add the rinsed cucumbers to this mixture.Toss the cucumbers carefully in the vinegar mixture and make sure all the cucumber slices are well coated.
- Put them in an airtight container and place them in a refrigerator for one hour to 24 hours.
For Making the Chili Oil Dressing:
- Take a container and add Din Tai Fung chili oil, sesame oil, vegetable oil, and rice vinegar mixture in it.
- Stir well to mix all the ingredients.
- Take the cucumbers out of the refrigerator and unload them from the vinegar mixture.
- Add them to Din Tai Fung chili oil dressing and toss mildly.
- Make sure that cucumbers are well coated with the dressing.
- Dish them out and dribble the leftover Din Tai Fung chili oil dressing. Bon Appetit!
Notes
Tips for Ingredients
- If you can not get Din Tai Fung’s signature chili oil, you can use any of your favorite chili oil. You can also make one at home.
- Persian cucumbers are best for this recipe because of their low water content, sweet taste, and thin peel. Also, they have very few seeds. But you can also use regular cucumbers after treating them with salt to drain out excess water.
- Instead of rice vinegar, distilled white vinegar or red wine vinegar can also be used.
- If you notice excess water in cucumbers, you can drain it out by treatment with salt.
- For a better and more refreshing taste, you must cool down the salad in the refrigerator. Otherwise, it can also be eaten without cooling. But if you leave it in the refrigerator for 24 hours, the cucumbers are completely soaked up in the chili oil dressing and taste even better.
- You can also use English cucumbers or baby cucumbers.
