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A white bowl filled with cucumber salad drizzled with sauce and sprinkled with sesame seeds, reminiscent of a Din Tai Fung dish, placed on a gray surface near some herbs and a small dish of sauce.

Din Tai Fung-inspired cucumber salad

A man in an apron standing in a kitchen.Michael O'Connor
A refreshing cucumber salad with a savory, spicy dressing inspired by Din Tai Fung. Made with soy sauce, garlic, chili oil, and a hint of MSG for an authentic flavor.
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Prep Time 15 minutes
Marinating 30 minutes
Total Time 45 minutes
Meal Type Appetizers, Side Dishes
Cuisine Asian, Taiwanese
Servings 3
Calories 54 kcal
Difficulty Easy
Ingredient Cost $3
Shopping Cost$16

Equipment

  • Knife
  • Cutting board
  • Large mixing bowl
  • Small bowl for dressing
  • Whisk
  • Paper towels
  • Airtight container for marinating

Ingredients
 
 

  • 1 large English cucumber or 3-4 Persian cucumbers
  • 1 teaspoon kosher salt
  • 2 tablespoons soy sauce light
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1-2 teaspoons chili oil adjust to taste
  • 1 clove garlic minced
  • ¼ teaspoon MSG optional

Instructions
 

Prepare the Cucumbers:

  • Wash the cucumber(s) thoroughly and slice into 1/2-inch thick rounds, keeping the slices uniform in size for even flavor.
    1 large English cucumber

Salt the Cucumbers:

  • Place the cucumber slices in a mixing bowl. Sprinkle with 1 teaspoon of kosher salt and toss to coat evenly. Let sit for 10-15 minutes to draw out excess moisture.
    1 teaspoon kosher salt

Drain and Dry:

  • Drain the liquid from the cucumbers and rinse them briefly under cold water. Pat the cucumber slices dry with paper towels to remove any excess moisture.

Make the Dressing:

  • In a small bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil, chili oil, minced garlic, and MSG (if using).
    2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 teaspoon sesame oil, 1-2 teaspoons chili oil, 1 clove garlic, 1/4 teaspoon MSG

Combine:

  • Pour the dressing over the cucumber slices and toss to coat evenly. Ensure all pieces are well-coated with the flavorful mixture.

Marinate:

  • Cover the bowl or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld. For best results, marinate for 2-4 hours or overnight.

Serve:

  • Before serving, give the salad a quick stir to redistribute the dressing. Garnish with extra chili oil or sesame seeds if desired. Serve chilled.

Notes

  • Cucumber Selection: Use Persian or English cucumbers for their thin skins and fewer seeds.
  • Spice Level: Adjust the chili oil according to your preferred spice level.
  • Storage: The salad can be stored in the refrigerator for up to 2 days. For optimal texture, add any garnishes just before serving.
  • Presentation: For an authentic Din Tai Fung experience, stack the cucumber slices neatly on a plate before serving.

Nutrition

Calories: 54kcalCarbohydrates: 6gProtein: 2gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1469mgPotassium: 177mgFiber: 1gSugar: 3gVitamin A: 105IUVitamin C: 3mgCalcium: 21mgIron: 1mg
Keyword Asian-inspired, Cucumber salad, Din Tai Fung copycat, Spicy cucumber salad, Vegan side dish

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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