Description
Experience the vibrant flavors of Din Tai Fung with this quick and easy Cucumber Salad (Copycat Recipe). This refreshing side dish features crispy Persian cucumbers tossed in a bold garlic-chili dressing that’s both spicy and tangy. Perfect for a busy weeknight or a last-minute gathering, this no-cook salad is packed with nutrients and can be served alongside any Asian-inspired meal or enjoyed as a standalone appetizer. With just 13 minutes of preparation, you can easily recreate this restaurant-quality dish in your own kitchen. Try it today and enjoy a burst of flavor that will leave you craving more!
Ingredients
Scale
- 4 Persian cucumbers
- 1½ –2 tsp kosher salt (for draining)
- 2 tbsp soy sauce (low-sodium preferred)
- 1 tbsp rice vinegar (unseasoned)
- 1 tbsp chili oil (adjust for spice level)
- 1½ tsp sugar (white or cane)
- 2 tsp toasted sesame oil
- 2 cloves garlic (finely minced)
- Red pepper flakes
- Toasted sesame seeds
- Thinly sliced Fresno chilies
Instructions
- Wash and slice the cucumbers into thin pieces. Sprinkle with kosher salt and let sit for 30 minutes to draw out excess moisture.
- In a separate bowl, whisk together soy sauce, rice vinegar, chili oil, sugar, sesame oil, and minced garlic.
- Drain the cucumbers and toss them in the dressing until evenly coated.
- Cover and refrigerate for at least 1–2 hours to marinate before serving.
- Garnish with red pepper flakes, toasted sesame seeds, and sliced Fresno chilies before enjoying.
- Prep Time: 13 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 3g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg