Crunchy Asian Cucumber Salad

This Asian cucumber salad is healthy, crunchy, and refreshing! Tossed in a simple dressing of rice vinegar, sugar, garlic, and chili oil. A Din Tai Fung cucumber salad copycat recipe.

This crunchy Asian cucumber salad is a refreshing side dish or appetizer to any Asian meal. It’s made with lightly brined Persian cucumbers and dressed in a simple garlicky Asian vinaigrette.

This is a Din Tai Fung cucumber salad copycat recipe. For those of you who haven’t heard of Din Tai Fung, it’s a popular restaurant here in Seattle that makes amazing dumplings, rice cakes, and Asian sides. This is one of their most popular sides, which I crave frequently. I see it on every table whenever I go. The problem is, it also takes about 45 minutes to get a table! So I had to figure out how to make this cucumber salad at home.

Try these Din Tai Fung Inspired Dry Fried Garlic Green Beans or Din Tai Fung Stir Fried Shanghai Rice Cakes:

Din Tai Fung – Dry Fried Garlic Green Beans

Din Tai Fung Stir Fried Shanghai Rice Cakes

After experimenting a few times with different dressings and cucumbers, I think I hit the nail on the head. This is a pretty darn good copycat of the Din Tai Fung cucumber salad, if I say so myself. 🙂

Tips for Asian Cucumber Salad:

Start with a little over 4 cups of coined Persian cucumbers, about 15 of them. Add 1 Tablespoon of sea salt and toss them together. The cucumbers will start to release their liquid as they start absorbing the salt. You’ll end up with super crunchy cucumbers after the brine. I let mine sit for 45 minutes but you could go as little as 30 minutes.

While that’s brining, prepare the simple dressing of rice vinegar, sugar, garlic, and chili oil.

This Asian cucumber salad is delicious served immediately but I find it tastes the best when served chilled. I like to let the cucumbers brine in the fridge so that they’re cold and ready to be tossed in the dressing.

I hope you make this Din Tai Fung Asian cucumber salad! Please share, rate, and comment below. I’d love to hear from you!

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Crunchy Asian Cucumber Salad

This Asian cucumber salad is healthy, crunchy, and refreshing! Tossed in a simple dressing of rice vinegar, sugar, garlic, and chili oil. A Din Tai Fung cucumber salad copycat recipe.

5 from 10 votes

Print Pin Rate

Course: Appetizer, Side Dish

Cuisine: Asian, Chinese, Taiwanese

Prep Time: 30 minutes

Total Time: 30 minutes

Servings: 4

Calories: 92.29kcal

Ingredients

• 15 persian cucumbers cut 1/2" thick, a little over 4 cups
• 1 Tablespoon sea salt

Cucumber Salad Dressing

• 3 Tablespoons rice vinegar unseasoned
• 2 Tablespoons sugar
• 3 ½ Tablespoons water
• 1 Tablespoon chili oil
• 4 garlic cloves thinly sliced

Instructions

• Mix together the cucumbers and salt in a large bowl and let it sit for 30 - 45 minutes. Rinse with water 2 - 3 times. Taste the cucumber and rinse one more time if it's too salty.
• Meanwhile mix together all the ingredients for the cucumber salad dressing.
• Toss the rinsed cucumbers with the dressing and serve immediately. See notes if you don't plan to serve this until later.

Notes

Note: If not serving immediately, do not mix with the dressing. The cucumbers will release additional liquid. When ready to serve, drain the cucumber of any excess liquid and toss with the dressing. Keeps in the fridge for up to 2 days.

Nutrition

Calories: 92.29kcal | Carbohydrates: 14.62g | Protein: 1.55g | Fat: 3.75g | Saturated Fat: 0.56g | Sodium: 1749.85mg | Potassium: 320.73mg | Fiber: 1.11g | Sugar: 9.53g | Vitamin A: 220.5IU | Vitamin C: 6.81mg | Calcium: 39.03mg | Iron: 0.64mg

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