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Din Tai Fung Cucumber Salad marinated in a chili oil marinade served on a white plate topped with toasted sesame seeds.
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Din Tai Fung Cucumber Salad

Enjoy the authentic flavors of Din Tai Fung with this Taiwanese cucumber salad recipe. A refreshing and easy-to-make dish!
Course Side Dish
Cuisine Asian, Taiwanese
Keyword din tai fung cucumber recipe, din tai fung cucumber salad, Taiwanese cucumber salad
Prep Time 5 minutes
Pickling Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 1
Calories 374kcal

Ingredients

  • 2 Whole Cucumbers Persian or Japanese
  • 1 tsp Salt
  • 3 tbsp Toasted Sesame Oil
  • 1 tbsp Sweetener your preferred sweetener
  • 1 tbsp Rice Vinegar
  • 1 tsp Chili Oil (La Yu) use less if you prefer mild spiciness

Instructions

  • Gather all the ingredients.
    Ingredients for Din Tai Fung cucumber salad.
  • With a vegetable peeler, peel the skin off the cucumbers every other stroke. Pour 1/2 tsp of salt into the palm of your hands and rub the salt onto the cucumber. Repeat with the other cucumber. Once done, place in fridge and let it pickle for at least 30 minutes.
    Salted cucumbers.
  • In the meantime, combine sweetener, rice vinegar, toasted sesame oil, chili oil (la yu) in mixing bowl and mix well until sweetener dissolves. Set aside.
    Din Tai Fung cucumber salad dressing in a mixing bowl.
  • Once 30 minutes has passed, slice cucumbers into 1/2 thick slices and place into a zip-lock bag. Give the chili sauce a good mix, pour it inside the zip-lock and let it pickle for 90 minutes in the fridge.
  • Once 90 minutes has passed, transfer cucumbers onto serving plate and enjoy chilled!
    Din Tai Fung cucumber salad served in a plate.

Video

Nutrition

Calories: 374kcal | Carbohydrates: 2g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 17g | Sodium: 50mg | Potassium: 3mg | Fiber: 1g | Vitamin A: 1IU | Calcium: 1mg