Din Tai Fung Cucumber Salad

Name: Din Tai Fung Cucumber Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 cups Cucumbers (deseeded & diagonally sliced); 4 tbsp Apple Cider Vinegar; 2 tbsp Honey; 2 tbsp Shaoxing Rice Wine; 2 tbsp Light Soy Sauce; 1 tbsp Sesame Oil; 1 tsp Garlic (minced); 1 tsp Red Chilli (deseeded & finely sliced); 1 tbsp Chilli Oil; 1 tbsp White Sesame Seeds (toasted); 2 tbsp Spring Onions (diagonally sliced); Salt to taste

by Anna Middleton (@chefanna)

Prep Time

15min

Cook Time

5min

Total Time

20min

Chinese Appetiser Side Salad Vegetarian Vegan Dairy-Free Gluten-Free

A refreshing cucumber salad with a tangy and slightly spicy dressing, inspired by Din Tai Fung.

Ingredients

4 Servings

(1 serving = 1 cup)

4cups
Cucumbers (deseeded & diagonally sliced)
4tbsp
Apple Cider Vinegar
2tbsp
Honey
2tbsp
Shaoxing Rice Wine
2tbsp
Light Soy Sauce
1tbsp
Sesame Oil
1tsp
Garlic (minced)
1tsp
Red Chilli (deseeded & finely sliced)
1tbsp
Chilli Oil
1tbsp
White Sesame Seeds (toasted)
2tbsp
Spring Onions (diagonally sliced)
Salt to taste

How to make Din Tai Fung Cucumber Salad

Place the cucumber slices into a bowl. Sprinkle with salt and pepper.
In a small bowl, prepare the dressing: add the apple cider vinegar, honey, sesame oil, garlic, red chilli, light soy sauce, and Shaoxing rice wine. Mix well using a whisk.
Pour the dressing over the cucumber and mix well. Let the cucumber sit in the dressing for 10 minutes.
Transfer the cucumber salad to a serving dish using a slotted spoon. Drizzle some chilli oil over.
Garnish with spring onions and toasted sesame seeds.

Tips & Tricks

For extra flavor, let the cucumbers marinate in the dressing for longer than 10 minutes.
Adjust the amount of red chilli and chilli oil based on your spice preference.