Copycat Din Tai Fung Cucumber Salad

This copycat Din Tai Fung cucumber salad is fresh, crisp, and simple, featuring a sesame chili soy vinaigrette. It’s a refreshing dish that can be made quickly, and you can add crushed chili flakes before serving for extra heat.


Prep Time:
 
10 mins
Stand Time:
 
40 mins
Total Time:
 
50 mins
Servings:
 
6

Ingredients

  • 1 (1 1/4 pound) English cucumber, sliced into 1/2-inch rounds

  • 1 teaspoon kosher salt

  • 2 tablespoons soy sauce

  • 2 tablespoons rice vinegar

  • 2 cloves garlic, minced

  • 1 1/2 teaspoons sugar

  • 1 1/2 teaspoons toasted sesame oil

  • 1 1/2 teaspoons chili oil

Directions

  1. Place cucumbers in a large bowl. Sprinkle with salt and let stand for 30 minutes.

  2. Rinse cucumbers with water to remove salt, and pat dry with paper towels.

  3. In a separate bowl whisk soy sauce, vinegar, garlic, sugar, sesame oil, and chili oil until smooth.

  4. Add cucumber slices to the oil mixture; stir to combine. Let stand for 10 minutes. Serve immediately.