Din Tai Fung Cucumber Salad

To make Din Tai Fung cucumber salad, start by deseeding and diagonally slicing 4 cups of cucumbers. Sprinkle them with salt and let them sit. In a separate bowl, whisk together 4 tbsp of apple cider vinegar, 2 tbsp of honey, 2 tbsp of Shaoxing rice wine, 2 tbsp of light soy sauce, 1 tbsp of sesame oil, 1 tsp of minced garlic, and 1 tsp of finely sliced red chilli. Pour this dressing over the cucumbers and let them marinate for 10 minutes. Finally, transfer the salad to a serving dish, drizzle with chilli oil, and garnish with toasted sesame seeds and spring onions.

Yes, Din Tai Fung cucumber salad can easily be made vegan by substituting honey with maple syrup or agave nectar. The rest of the ingredients, including the cucumbers, vinegar, and soy sauce, are plant-based, making this salad a great option for those following a vegan diet.

If you don't have Shaoxing rice wine, you can substitute it with dry sherry or a mixture of white wine and a splash of rice vinegar. These alternatives will provide a similar flavor profile to the dressing in your Din Tai Fung cucumber salad.

To store leftover Din Tai Fung cucumber salad, place it in an airtight container and refrigerate. It is best consumed within 2-3 days for optimal freshness. The cucumbers may become softer over time, but the flavors will continue to meld beautifully.

Din Tai Fung cucumber salad pairs wonderfully with a variety of Asian dishes. Consider serving it alongside dumplings, stir-fried noodles, or grilled meats. Its refreshing and tangy flavor complements rich and savory dishes perfectly.