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 minutes mins
Marinating Time30 minutes mins
Total Time40 minutes mins
Course: Appetizer
Cuisine: Asian
Keyword: cucumber salad, dim sum cucumbers, din tai fung cucumbers
Servings: 4 Servings
Calories: 128kcal
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.
- 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.
Calories: 128kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 344mg | Potassium: 566mg | Fiber: 2g | Sugar: 12g | Vitamin A: 504IU | Vitamin C: 28mg | Calcium: 69mg | Iron: 1mg