Dim Sum Cucumber Salad {Din Tai Fung Copycat}

5 from 2 votes

Dim Sum Cucumber Salad {Din Tai Fung Copycat}

This dim sum cucumber salad is a copycat recipe from the popular Din Tai Fung restaurant. Fresh, crisp cucumbers get a flavourful twist with a salty, sour dressing with just the right amount of spice. A few simple tweaks make this a quick and easy appetizer or side dish to your Asian favourites.

Prep Time10

Marinating Time30

Total Time40

Course: Appetizer

Cuisine: Asian

Keyword: cucumber salad, dim sum cucumbers, din tai fung cucumbers

Servings: Servings

Calories: 128kcal

Author: Sunena Anand

Equipment

Ingredients

6 Persian cucumbers cut in bite-sized chunks
1 ½ teaspoon Sea salt
1 Fresno chilli minced
1 tablespoon Rice wine vinegar
1 teaspoon Sesame oil
2 Garlic cloves minced
½ tablespoon Granulated sugar
1 teaspoon Soy sauce

Instructions

Salt the cucumbers: Place the cucumbers in a colander. Liberally sprinkle salt on the cucumbers, and let the cucumbers sit for 5-10 minutes to draw out the excess moisture.
6 Persian cucumbers, 1 ½ teaspoon Sea salt
Prepare dressing: Mix together the ingredients for the sauce and set aside.
1 Fresno chilli, 1 tablespoon Rice wine vinegar, 1 teaspoon Sesame oil, 2 Garlic cloves, ½ tablespoon Granulated sugar, 1 teaspoon Soy sauce
Rinse cucumbers: Rinse the cucumbers under cold water in the colander, and shake off the excess water.
Marinate cucumbers: Toss the cucumbers with the mixed dressing, let the cucumbers sit for at least 30 minutes.

Notes

You will notice that the restaurant version of these cucumbers has a smooth sauce, with no visible chunks. If you want to have that smooth version of the dressing, I recommend steeping the garlic and chilli in the liquid ingredients for 30 minutes to an hour, prior to dressing the cucumbers.
Control the heat of the dressing by removing seeds from the chillies if you prefer a milder dressing, or keeping them in for a hit of spice.

Nutrition