Easy Din Tai Fung Cucumber Salad (Copycat Recipe)
Make the famous crisp, spicy, and tangy Din Tai Fung cucumber salad at home with this easy copycat recipe. Made with Persian cucumbers, garlic, sesame oil, and chili oil—it's perfect as a refreshing side dish or appetizer!
Ingredients
- 7 small Persian cucumbers or 1 large English cucumber sliced into ½-inch thick rounds
- 1 tbsp salt
- For the dressing:
- 2½ tbsps rice vinegar
- 1½ tbsps granulated sugar
- 1 tbsp mirin
- 1 tbsp toasted sesame oil
- 3 garlic cloves minced
- ¼ tsp salt
- 1 tbsp chili crisp or chili oil adjust to taste
- 1 small Thai bird’s eye chili finely chopped (optional)
Instructions
- Place the cucumber slices in a bowl and sprinkle with 1 tablespoon of salt. Toss to coat evenly and let sit at room temperature for 30 minutes to draw out excess moisture.
- Rinse the cucumbers thoroughly under cold water and pat dry with paper towels.
- In a small bowl, whisk together the rice vinegar, sugar, mirin, sesame oil, minced garlic, and salt until the sugar dissolves.
- Add the cucumbers to the dressing and toss well to combine. Cover and refrigerate for at least 4 hours, or up to 2 days for deeper flavor.
- To serve, taste and adjust seasoning if needed. Drizzle with chili oil and garnish with chopped Thai bird’s eye chili if using. Serve cold.