Real Recipes From Real Home Cooks ®

din tai fung cucumber salad

Recipe by
Laurie Sanders
Seattle, WA

This recipe is best served ice cold out of the fridge.

yield 4 -6
prep time 1 Hr 10 Min
method No-Cook or Other

Ingredients For din tai fung cucumber salad

  • 8-10 sm
    persian cucumbers
  • 1 Tbsp
  • 3 Tbsp
    rice vinegar
  • 2 Tbsp
  • 2 Tbsp
  • 1 Tbsp
    white sugar
  • 2 tsp
    canola oil
  • 2 tsp
    sesame oil
  • 1/2 tsp
  • 1 Tbsp
    chili oil
  • 1/2 tsp
    vietnamese or chinese chili garlic sauce

How To Make din tai fung cucumber salad

  • 1
    You do want to use Persian cucumbers for this recipe if at all possible. An English cucumber cut in one inch cubes instead of sliced might work as a replacement.
  • 2
    Wash and cut off the ends of all the cucumbers and slice them into 1 inch thick rounds with the peel on. Place them in a bowl and cover them with 1 tablespoon of salt. Mix well and cover for 45 minutes to 1 hour.
  • 3
    Rinse the cucumbers well. You will want to fill up the bowl with water and drain it off 2 or 3 times. Taste a slice and if it is still too salty, rinse them one more time.
  • 4
    Mix the dressing ingredients all together until they are well blended. You can reduce the hot chili oil and the chili sauce a little if you are afraid it will be too spicy for your taste.
  • 5
    You can dress the cucumbers up to 2 hours ahead or your can pour the dressing over right before you serve them.
  • 6
    The Vietnamese chili garlic sauce can be found with the Asian food in many grocery stores. Often Thai and Pho restaurants carry it as well. Din Tai Fung is a dim sum restaurant found in Washington, Oregon, California and Nevada and this salad is a popular item from their menu.