Side Dish
Copycat Din Tai Fung Cucumber Salad
This Copycat Din Tai Fung Cucumber Salad is a spicy, easy-to-make Asian dish perfect for a refreshing appetizer. I fell in love with this salad after a memorable meal at Din Tai Fung, where the cool, crisp cucumbers paired beautifully with the bold, spicy flavors of chili oil and garlic. Perfect for those hot summer days when you need something light and flavorful!
Side Dish
Copycat Din Tai Fung Cucumber Salad
This Copycat Din Tai Fung Cucumber Salad is a spicy, easy-to-make Asian dish perfect for a refreshing appetizer. I fell in love with this salad after a memorable meal at Din Tai Fung, where the cool, crisp cucumbers paired beautifully with the bold, spicy flavors of chili oil and garlic. Perfect for those hot summer days when you need something light and flavorful!
The Recipe
Ingredients
- 8 Persian cucumbers
- Sea salt
Sauce
- Rice vinegar
- Sesame oil
- Sugar
- Soy sauce
- Water
- Chili oil
- Thinly sliced garlic
- Deseeded and diced Fresno chili
Instructions
- 1
Slice 8 Persian cucumbers and toss with sea salt, then set aside for 30 minutes.
- 2
Meanwhile, make the sauce made of rice vinegar, sesame oil, sugar, soy sauce, water, and chili oil.
- 3
Rinse and soak your cucumbers in water a few times until they're not too salty. I did this twice.
- 4
Add thinly sliced garlic, a deseeded and diced Fresno chili, the sauce, and refrigerate for at least 2 hours.
- 5
Add more chili oil before serving and enjoy!
The Recipe
Instructions
- 1
Slice 8 Persian cucumbers and toss with sea salt, then set aside for 30 minutes.
- 2
Meanwhile, make the sauce made of rice vinegar, sesame oil, sugar, soy sauce, water, and chili oil.
- 3
Rinse and soak your cucumbers in water a few times until they're not too salty. I did this twice.
- 4
Add thinly sliced garlic, a deseeded and diced Fresno chili, the sauce, and refrigerate for at least 2 hours.
- 5
Add more chili oil before serving and enjoy!