Din Tai Fung Cucumber Salad
Ever just crave a veggie?
Yeah, me too.
Crisp, flavorful and easy to boot, here’s the Din Tai Fung Cucumber Salad everyone’s been eating.
At least, this is our version of it. 🥒
When I started looking into the famous salad, I found about a million different recipes online - so I did what I do best, and recreated it based on the ingredients available to us and the most reliable information I could find.
Which, if I’m being honest, turned out not so different than other cucumbers salads I’ve created - but when you add the signature shape and style of Din Tai Fung - you have yourself a salad that’s both tasty AND dramatic.
here’s what you’ll need
2 English cucumbers
green onions, thinly sliced
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp rice vinegar
1/2 tsp chili oil
1 tsp sesame oil
1 tsp sugar
1 tsp red pepper flake
1 tbsp sesame seeds
Maldon salt
here’s what you’ll need to do
Dice English cucumbers into 1/2 inch rounds.
Place cucumber rounds on paper towels, lightly season with Maldon salt and immediately pat dry with more paper towels.
Place cucumber rounds in a bowl and add minced garlic, soy sauce, red pepper flake, sugar, rice vinegar, sesame seeds, and chili oil. Gently toss to coat.
Arrange cucumbers in a stacked and layered presentation. The bottom layer will have 9 cucumber slices, the second layer will get 4, and you’ll top it off with one single slice.
Drizzle with sesame oil and top with thinly sliced green onions.
Enjoy!