Which type of cucumber is best for the Din Tai Fung copycat recipe?

Persian cucumbers are the gold standard for this recipe because they have thin skins, very small seeds, and a naturally sweet, crisp texture that holds up well after salting.

How long should I salt the cucumbers before adding the dressing?

For the best results, you should salt the cucumbers for at least 15 to 30 minutes. This process, called osmosis, draws out excess water, ensuring the cucumbers remain crunchy rather than soggy.

Can I make this Din Tai Fung Cucumber Salad (Copycat Recipe) in advance?

Yes, you can prepare it a few hours ahead of time. In fact, letting it marinate for 30 minutes in the fridge before serving allows the garlic and chili flavors to penetrate the cucumber slices more deeply.

Is this cucumber salad gluten-free?

As long as you use a gluten-free chili oil and ensure your rice vinegar is certified gluten-free, this recipe is naturally safe for those with gluten sensitivities.

Din Tai Fung Cucumber Salad (Copycat Recipe): 5 Secrets to Perfection

Name: Din Tai Fung Cucumber Salad (Copycat Recipe)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Taiwanese
Ingredients: 4-5 Persian cucumbers, sliced into 1/4 inch rounds; 1 tablespoon kosher salt; 2 tablespoons rice vinegar; 1 tablespoon light soy sauce; 2 teaspoons granulated sugar; 1 tablespoon toasted sesame oil; 1 tablespoon chili oil with flakes; 3 cloves garlic, finely minced

Description

An authentic, crunchy, and spicy garlic cucumber salad inspired by the world-famous Din Tai Fung restaurant.

Ingredients

Scale

4-5 Persian cucumbers, sliced into 1/4 inch rounds
1 tablespoon kosher salt
2 tablespoons rice vinegar
1 tablespoon light soy sauce
2 teaspoons granulated sugar
1 tablespoon toasted sesame oil
1 tablespoon chili oil with flakes
3 cloves garlic, finely minced

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Instructions

Step 1: Toss the sliced cucumbers with kosher salt in a large bowl and let sit for 20 minutes.
Step 2: Rinse the cucumbers thoroughly under cold water and pat them completely dry with a towel.
Step 3: In a small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, chili oil, and minced garlic.
Step 4: Pour the dressing over the cucumbers and toss to coat evenly.
Step 5: Refrigerate for at least 30 minutes before serving for optimal flavor development.

Notes

Always use Persian cucumbers for the best crunch. Ensure they are bone-dry after rinsing so the oil-based dressing sticks.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Appetizer
Method: No-Cook / Marinating
Cuisine: Taiwanese

Nutrition

Serving Size: 1 cup
Calories: 85 kcal
Sugar: 4g
Sodium: 320mg
Fat: 6.5g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 1.5g
Cholesterol: 0mg

Description

Ingredients

Instructions

Notes

Nutrition

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