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–+ servings
A bowl of Din Tai Fung cucumber salad topped with chili flakes and with a spoon beside it.
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5 from 16 votes

Din Tai Fung Cucumber Salad

You are going to love this copycat Din Tai Fung cucumber salad recipe. It's so easy to make and has the most delicious flavour.
Prep Time5 minutes
Brining time30 minutes
Total Time35 minutes
Course: Salad, Side Dish, Vegetables
Cuisine: asian
Diet: Diabetic, Gluten Free, Low Calorie, Vegan, Vegetarian
Servings: 4
Calories: 180kcal
Author: Dr. Erin Carter

Ingredients

  • 6 cups chopped cucumber
  • 1 tablespoon salt

Dressing Ingredients

  • 1/4 cup rice vinegar
  • 2 tablespoon chili oil
  • 2 tablespoon neutral oil of choice (avocado oil or olive oil)
  • 2 tablespoon honey or maple syrup
  • 2 garlic cloves, crushed
  • 1/4 teaspoon chili flakes

Instructions

  • In a large bowl mix together the cucumbers and salt. Place the bowl in the fridge and let it sit for 30 - 45 minutes.
  • While the cucumbers are brining in the fridge, make the dressing by placing all the dressing ingredients into a bowl or jar and mixing well until you have a smooth dressing.
  • After the cucumbers have finished brining, rinse them with water two times. Taste the cucumber and rinse one more time if they are too salty.
  • Toss the rinsed cucumbers with the dressing and serve and enjoy!

Notes

  1. If you are serving a crowd feel free to double or triple this recipe.
  2. Letting the cucumbers rest with the salt brines them and turns them extra crunchy. The longer you let them sit the cruncher they will get.
  3. This salad is best served right away but if you do want to store it for later I recommend eating it within 48 hours to ensure the cucumbers stay as crisp as possible.

Nutrition

Calories: 180kcal | Carbohydrates: 12g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1752mg | Potassium: 303mg | Fiber: 1g | Sugar: 9g | Vitamin A: 181IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 1mg