Description
This Din Tai Fung-inspired cucumber salad is crisp, refreshing, and bursting with flavor. With garlicky soy dressing, a touch of heat, and the perfect crunch, this Taiwanese appetizer is easy to make and pairs beautifully with dumplings, stir-fries, or noodle dishes. The cucumbers absorb the tangy, savory marinade while retaining their freshness, making it an ideal quick side dish or healthy snack.
Ingredients
Scale
Main Ingredients:
- 4–5 Persian cucumbers (or 1 large English cucumber)
- 1 teaspoon salt (for drawing out moisture)
- 2 cloves garlic, minced
For the Dressing:
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar (for a tangy contrast)
- 1 teaspoon sugar (balances acidity)
- 1 teaspoon sesame oil (adds nutty aroma)
- ½ teaspoon chili oil or red pepper flakes (optional, for spice)
Garnishes (Optional but Recommended):
- 1 teaspoon sesame seeds (for extra crunch)
- 1 stalk green onion, finely sliced (for freshness)
Instructions
Step 1: Prepare the Cucumbers
- Wash and pat dry the cucumbers.
- Slice them into ½-inch rounds or slightly thick diagonal pieces for the best texture.
- Place the cucumber slices in a bowl, sprinkle with salt, and toss. Let them sit for 10 minutes to release excess moisture.
- Drain any liquid and gently pat dry with a paper towel to retain crunch.
Step 2: Make the Dressing
- In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, and minced garlic.
- Stir well until the sugar fully dissolves.
- If you like spice, add chili oil or red pepper flakes and mix again.
Step 3: Toss and Marinate
- Pour the dressing over the prepared cucumbers.
- Toss until each piece is evenly coated in the flavorful mixture.
- Let the salad rest for 10–15 minutes at room temperature to absorb the flavors.
Step 4: Chill and Serve
- For a deeper flavor, refrigerate the salad for 30 minutes before serving.
- Sprinkle with sesame seeds and sliced green onions for extra texture and color.
- Serve chilled as an appetizer, side dish, or light snack.
Notes
- Cucumber Selection: Persian cucumbers are ideal for their thin skin and firm texture, but English cucumbers work well too. Avoid using standard garden cucumbers, as they release too much water.
- Make-Ahead Tip: This salad tastes even better after marinating. Store in an airtight container in the fridge for up to 2 days.
- Spice Level: Adjust the chili oil or red pepper flakes based on your heat preference. For an extra kick, add finely chopped fresh Thai chilies.
- Substitutions:
- Soy sauce → Tamari or coconut aminos for gluten-free.
- Rice vinegar → Apple cider vinegar or white vinegar.
- Sugar → Honey or maple syrup for a natural alternative.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no cooking required)
- Category: Side Dish, Appetizer
- Method: No-cook, Marinated
- Cuisine: Taiwanese, Asian
Nutrition
- Serving Size: 1 cup
- Calories: 60 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Din Tai Fung cucumber salad, Taiwanese cucumber salad, Asian cucumber side dish, quick pickled cucumbers, spicy cucumber salad