Description

This Din Tai Fung-style Chilled Cucumber Salad is a refreshing and savory appetizer that’s super easy to make at home. Crisp cucumbers are marinated in a garlicky, tangy, and slightly spicy dressing, making it the perfect side dish for dumplings, noodles, or grilled meats.

Ingredients

4 Persian cucumbers (or 1 large English cucumber), sliced into 1/2-inch rounds
1 tsp salt
2 cloves garlic, minced
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp sugar
1/2 tsp chili oil (optional, for heat)
1/2 tsp sesame seeds (for garnish)

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Instructions

Place cucumber slices in a bowl, sprinkle with salt, and toss to coat. Let sit for 30 minutes to draw out excess moisture.
Drain cucumbers and pat dry with paper towels.
In a small bowl, whisk together garlic, rice vinegar, soy sauce, sesame oil, sugar, and chili oil (if using).
Pour the dressing over the cucumbers and toss to coat evenly.
Chill in the fridge for at least 30 minutes before serving.

Garnish with sesame seeds and serve cold.

Notes

Persian cucumbers work best because they’re extra crisp and have fewer seeds.
Adjust chili oil to your spice preference—or leave it out for a mild version.
This salad tastes even better after a few hours in the fridge.