Copycat Din Tai Fung Cucumber Salad Recipe

Ingredients

This recipe yields 6 servings. Ingredient amounts are given for the original recipe; cooking times remain the same even if portions are adjusted.

• 1 (1 1/4 pound) English cucumber, cut into 1/2-inch rounds
• 1 teaspoon kosher salt
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 cloves garlic, finely minced
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons toasted sesame oil
• 1 1/2 teaspoons chili oil

Directions

1. Place the cucumber slices in a large bowl. Sprinkle evenly with kosher salt and let them sit for 30 minutes to draw out excess moisture.
2. Rinse the cucumbers under cold water to remove the salt, then gently pat them dry with paper towels.
3. In a separate bowl, whisk together soy sauce, rice vinegar, garlic, sugar, sesame oil, and chili oil until the mixture is smooth and well combined.
4. Add the cucumber slices to the dressing, tossing gently to coat each slice evenly.
5. Allow the salad to sit for 10 minutes so the flavors meld together, then serve immediately for the freshest taste.

Nutrition Facts (per serving)

• Calories: 43
• Fat: 2g
• Carbohydrates: 5g
• Protein: 1g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 504mg
• Dietary Fiber: 1g
• Total Sugars: 3g
• Vitamin C: 3mg
• Calcium: 19mg
• Iron: 0mg
• Potassium: 167mg

*Percent Daily Values are based on a 2,000-calorie diet. Values may vary depending on individual calorie needs. Nutrient data is based on available information; consult a professional if following a restrictive diet.

The Story Behind Din Tai Fung Cucumber Salad

The Din Tai Fung cucumber salad is a celebrated side dish originating from Taiwan, where the renowned Din Tai Fung restaurant first gained international acclaim. While the chain is famous for its xiao long bao (soup dumplings), the cucumber salad became a signature accompaniment for its refreshing, light, and slightly spicy flavor profile. Traditionally, the dish was created to complement the richness of the dumplings and noodles, offering diners a crisp, tangy contrast.

Regional Characteristics

This cucumber salad reflects a broader Taiwanese culinary tradition that emphasizes balance and freshness. Cucumbers are thinly sliced and allowed to "sweat," a process that removes excess water and enhances the texture. The seasoning combines soy sauce, rice vinegar, sesame oil, garlic, and chili oil, blending savory, sour, and mildly spicy notes. Regional variations in Taiwan might include slight adjustments in the vinegar-to-sugar ratio or the type of chili oil used, highlighting local preferences for heat and acidity.

Distinguishing Features Compared to Similar Dishes

Unlike generic Asian cucumber salads, the Din Tai Fung version is characterized by its light yet balanced vinaigrette, which avoids overpowering the natural cucumber flavor. Some cucumber salads in Chinese cuisine are stir-fried or heavily pickled; in contrast, this salad is served cold and maintains a crisp texture. The combination of sesame oil and chili oil is also a defining feature, giving it a subtle nuttiness and gentle heat that sets it apart from other simple cucumber side dishes.

Typical Serving Context

At Din Tai Fung restaurants, this salad is typically served as a starter or side dish alongside dumplings, noodle soups, or fried rice. Its cooling and refreshing nature makes it ideal to balance richer, heavier dishes. In home kitchens, it is often prepared as a quick appetizer or as a side for casual family meals. The simplicity of preparation and bold flavor make it a favorite for both formal dining and everyday meals.

Interesting Facts

• The cucumbers are often salted and allowed to drain for about 30 minutes before seasoning, a technique that intensifies crunch and flavor.
• Din Tai Fungs cucumber salad has inspired countless copycat recipes worldwide, becoming a staple of Asian restaurant menus outside Taiwan.
• The salad embodies the Taiwanese culinary principle of light but flavorful, which has helped Din Tai Fung achieve global recognition.
• While simple in ingredients, the precise balance of soy, vinegar, sugar, garlic, and oils demonstrates the finesse of Taiwanese cuisine in creating depth from minimal components.

FAQ about Copycat Din Tai Fung Cucumber Salad Recipe

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