Din Tai Fung-Inspired Cucumber Salad Recipe
Din Tai Fung-Inspired Cucumber Salad Recipe 
Looking for a refreshing, healthy appetizer that’s simple to make and packed with bold, garlicky flavors? This Din Tai Fung-inspired cucumber salad is a perfect choice! It’s a quick and easy dish that combines crisp cucumbers with a flavorful dressing made of soy sauce, garlic, sesame oil, and rice vinegar.
Follow this detailed recipe to make your own restaurant-style cucumber salad at home!
Ingredients:
For the Salad:
- 2 Persian or Japanese cucumbers (or any seedless variety)
1 tablespoon salt
For the Dressing:
- 2 cloves garlic, finely minced
1 tablespoon soy sauce (use low-sodium if preferred)
1 tablespoon rice vinegar- 1 tablespoon sesame oil
1 teaspoon sugar
Optional: Chili oil or red pepper flakes for a spicy kick
Optional: Fresh cilantro or toasted sesame seeds for garnish
Step-by-Step Instructions:
Prepare the Cucumbers:
- Wash the cucumbers thoroughly.
- Using a large knife or rolling pin, smash the cucumbers to break them into rough, uneven chunks. This creates more surface area for the dressing to soak in.
- Cut the smashed cucumbers into bite-sized pieces.
Salt the Cucumbers:
- Place the cucumber pieces in a bowl and sprinkle 1 tablespoon of salt over them.
- Toss well to coat the cucumbers with salt.
- Let them sit for 20 minutes to draw out excess moisture. This step enhances their crunch.
Make the Dressing:
- In a small bowl, mix together:
- 2 cloves of minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- Stir until the sugar dissolves.
Combine and Chill:
- After 20 minutes, drain the excess water from the cucumbers and gently pat them dry with a paper towel.
- Pour the dressing over the cucumbers and toss to coat evenly.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve and Enjoy:
- Remove the salad from the fridge.
- Garnish with toasted sesame seeds, fresh cilantro, and chili oil if desired.
- Serve cold as a refreshing appetizer or side dish!
Pro Tips:
- Smashing the cucumbers is key! This technique helps the cucumbers absorb more of the flavorful dressing.
- Adjust the garlic to your taste. If you love a strong garlic flavor, you can add more. If you prefer a milder taste, reduce the amount.
- For a spicier version, add chili oil or red pepper flakes to the dressing.
- Pair this salad with dumplings, noodles, or grilled meats for a complete meal.
Why You’ll Love This Recipe:
- Quick and easy to make
- Healthy and low-calorie
- Perfect balance of salty, sweet, tangy, and garlicky flavors
- Great for meal prep and stays fresh in the fridge for up to 2 days
Serving Suggestions:
This cucumber salad is a versatile dish that can be served in many ways:
- As an appetizer before a meal
- As a side dish with dumplings, noodles, or rice dishes
- As a snack on a hot summer day
FAQ:
Q: Can I make this salad in advance?
- Yes! This salad tastes even better after sitting in the fridge for a few hours. Just make sure to drain any excess liquid before serving.
Q: Can I use regular cucumbers?
- You can, but Persian or Japanese cucumbers are recommended because they have fewer seeds and a crunchier texture.
Q: How long does this salad last in the fridge?
- It will stay fresh for up to 2 days in an airtight container. However, it’s best enjoyed within the first day for maximum crunch.
Try This Recipe and Let Us Know!
We’d love to hear your feedback! Did you try this Din Tai Fung-inspired cucumber salad? Share your photos and tag us at #SwirlyRecipes on Facebook or Instagram! 
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