Din Tai Fung cucumber salad

5 from 2 ratings

This easy, chef-made recipe will transport your tastebuds to the famous Din Tai Fung restaurants! Crisp cucumber is lightly salted and dressed with aromatic sesame oil, chili oil, and a touch of sweetness – just like the original to help you recreate this popular DTF dish at home.

prep time5

salting time25

total time30

servings: 2 servings (8 ounces each)

author: cindy chou

ingredients

▢ 3 Persian cucumbers (about 1 pound), cut into ¾-inch (20 mm) thick rounds, or substitute with 1 English cucumber
▢ 2 teaspoons Diamond Crystal kosher salt (*use 1 teaspoon if using sea salt or table salt)
▢ 2 cloves garlic peeled and thinly sliced
▢ ¼ Fresno chili pepper optional, or substitute with red bell pepper for a mild option
▢ 3 teaspoons sugar granulated cane
▢ 3 tablespoons warm, filtered water
▢ 1½ teaspoon sesame oil
▢ ½ teaspoon chili oil (see Note)

instructions

Add sliced cucumber to a medium container or bowl. Sprinkle with salt and toss to combine. Let sit for 25 minutes.
3 Persian cucumbers, 2 teaspoons Diamond Crystal kosher salt
Meanwhile, prepare the garlic and Fresno chili pepper (if using). If using Fresno chili, wear gloves and trim off and discard the top with the stem attached. Cut the Fresno chili into quarters lengthwise, remove the pith and seeds inside with a paring knife, and cut each strip into 1-inch pieces. For red bell pepper (if using as a substitute), cut the stem side off and cut a 1-inch wide strip. Place the strip flat on a cutting board, skin-side down, and slice close to the skin from left to right with a chef's knife held parallel to the cutting board.
¼ Fresno chili pepper
To make the dressing, mix the sugar and warm water in a small bowl and stir until the sugar is dissolved.
3 teaspoons sugar, 3 tablespoons warm, filtered water
After 25 minutes, pat the cucumbers dry with a paper towel, leaving the salty liquid behind to discard. Taste the cucumber to check for saltiness. If it tastes too salty for your liking, rinse the cucumbers briefly under cold water and pat dry again.
Arrange the cucumber slices on a serving plate. Top with the sugar-water mixture, sliced garlic, and sliced chili pepper (if using). Drizzle with sesame oil and chili oil.
2 cloves garlic, 1½ teaspoon sesame oil, ½ teaspoon chili oil
Enjoy at room temperature or chill in the refrigerator to serve later.

equipment and highlighted ingredients

notes

Please refer to the recipe post above for step-by-step photos, FAQs, and even more pro tips.

salt – this recipe uses Diamond Crystal kosher salt since it has lower sodium levels per volume, making it easier to layer the seasoning without accidentally oversalting a dish. It can be found in some grocery stores or online. *If using sea salt, use half of the amount listed in the recipe.

chili oil – DTF uses its famous chili oil, but as a more accessible alternative, I've found this La-Yu from S&B (*affiliate link) works well to replicate the overall flavor of this dish.

substitutions & variations:

cucumber – use another seedless variety like English cucumber or Japanese cucumber.
salt – if using a different salt than Diamond Crystal brand kosher salt(*affiliate link), use half the amount.
non-spicy – omit the chili oil and use red bell pepper instead of Fresno chili (optional).
flavor booster – not that this dish needs it, but if you're big on extra umami, you can mix in a sprinkle of msg (*affiliate link) or ¼ teaspoon mushroom powder (*affiliate link) into the dressing. Mushroom powder is commonly used in vegetarian Taiwanese foods. You can also find it at Taiwanese or Chinese grocery stores like 99 Ranch Market or online at Weee! (*affiliate link).

storage:

The dressed cucumber salad is best enjoyed the day of, but can be stored in a covered container in the refrigerator for up to 1 day.

tried this recipe?Tag me @thesoundofcooking! I'd love to see what you made.