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Din Tai Fung cucumber salad with garlic and red pepper
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5 from 173 votes

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.
Prep Time30 minutes
Total Time30 minutes
Course: Appetizer, Side Dish
Cuisine: Asian, Chinese, Taiwanese
Servings: 4
Calories: 92.29kcal

Ingredients

  • 15 persian cucumbers cut ½" 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