Copycat Din Tai Fung Cucumber Salad
This copycat Din Tai Fung cucumber salad is fresh and simple with a sesame chili soy vinaigrette. Sprinkle with crushed chile flakes just before serving if you like more heat.
- 50 min
- Serves 6
- 8 ingredients
Steps
- Place cucumbers in a large bowl. Sprinkle with salt and let stand for 30 minutes.
- Rinse cucumbers with water to remove salt, and pat dry with paper towels.
- Whisk soy sauce, vinegar, garlic, sugar, sesame oil, and chili oil in a separate bowl until smooth.
- Add cucumber slices to the oil mixture; stir to combine. Let stand for 10 minutes. Serve immediately.
Frequently asked questions
Why do you salt the cucumbers first?
To draw the water out so they stay crunchy. Half an hour in salt pulls moisture from the rounds, which is what stops the dressing turning watery in the bowl and lets the cucumber stay snappy rather than going limp.
Do I have to rinse the salt off?
Yes, and do not skip it. A full teaspoon of kosher salt has been sitting on the cucumbers for 30 minutes, and the soy sauce adds more, so leaving it on makes the salad far too salty. Pat them dry afterwards so the dressing clings.
Can I make this cucumber salad ahead of time?
Salt, rinse and dry the cucumbers ahead and mix the dressing separately, then combine shortly before serving. The method rests it only 10 minutes on purpose, since the cucumber softens the longer it sits in the soy and vinegar.
What can I use instead of chili oil?
A pinch of chilli flakes stirred into a little neutral oil gives you the same thing, or leave it out for a mild version. It is only half a tablespoon, so the salad works without it, just without the heat.
Can I use regular cucumbers instead of English?
Yes, but seed them first. Ordinary cucumbers have a wetter, seedier centre and thicker skin, so scrape the seeds out and peel them in stripes before slicing into rounds, or the salad ends up watery despite the salting.
What do you serve with this cucumber salad?
It is a starter or side rather than a meal, and it cuts through rich food well, so it suits anything fried, roasted or heavily sauced. Dumplings, noodles or grilled meat all pair with it.