Make Ahead

Din tai Fung Cucumber Salad

February 25, 2021
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Photo by simmerandsauce
Author Notes

h Din Tai Fung, a famous Taiwanese restaurant with at Santa Clara outpost that we frequent. Known for their world-famous soup dumplings. DTF also has an incredible simple cucumber salad that everyone who goes there loves. This copycat recipe is one of the top recipes searched on my blog and it's a keeper. —simmerandsauce

  • Prep time 4 hours 30 minutes
  • Serves 4
Ingredients
  • 5 5 Persian cucumbers, cut into 1/2-inch thick pieces
  • 1 1/2 tablespoons kosher salt
  • 3 tablespoons rice vinegar
  • 2 tablespoons mirin
  • 2 tablespoons honey
  • 2 teaspoons canola oil
  • 2 teaspoons sesame oil
  • 1/2-3/4 teaspoons chili garlic sauce
  • 1/2-3/4 teaspoons Kosher salt
In This Recipe
Directions
  1. Trim the cucumbers and cut into 1/2-inch thick pieces. Place in a small bowl. Sprinkle with Kosher salt and toss well to coat. Allow to sit at room temperature for about 20 minutes.
  2. For the marinade, in a small bowl add the rice vinegar, mirin, honey, canola oil, sesame oil chili garlic sauce and salt. Mix well and set aside.
  3. When the cucumbers are done marinating, rinse off the salt mixture and pat dry. Place the dried cucumbers into a gallon size ziplock. Pour the marinade over the cucumbers. Seal the bag and gently shake to mix. Lay the bag on its side and place in the refrigerator to marinate for at least 4 hours.
  4. o serve, taste and adjust the seasoning with salt and garlic chili sauce as needed. Arrange the cucumbers on a serving plate and drizzle with some additional marinade. Serve cold.

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