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–+ servings
bowl of sliced cucumbers with seasoning sprinkled on top and a metal spoon sticking out all in a white and tan bowl on a green background.
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5 from 2 votes

Din Tai Fung Cucumber Recipe

This Taiwanese side is a copy cat recipe for din tai fung’s cucumber salad. It’s bursting with flavor and is so easy to make.
Prep Time10 minutes
Total Time10 minutes
Course: Side
Cuisine: THAI
Servings: 3
Calories: 57kcal
Author: Mimi Harrison

Ingredients

  • 200 g 6 mini cucumbers (£0.95)

Cupboard Essentials

  • 2 tsp crispy chilli oil
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1 tbsp rice wine vinegar
  • 1 tsp sesame seeds
  • Salt
Metric - US Standard

Instructions

  • Thinly slice the mini cucumbers and place in a mixing bowl. Add the crispy chilli oil, soy sauce, sesame oil, sugar, rice wine vinegar and a big pinch of salt.
  • Stir to combine and top with sesame seeds. Either serve straight away, or if you have time, make this 30-60 minutes before serving so the cucumbers can pickle slightly.
  • Store in the fridge for up to 4 days.

Notes

  • Taste to adjust the seasoning before letting it pickle in the fridge.
  • Use mini/ persian cucumbers to prevent a soggy cucumber salad. 
  • Too sharp? Add an extra pinch of sugar. Too salty? Add some more sesame oil. Too bland? Add an extra dash of chilli oil 
  • Let the flavors get to know each other for 30-60 minutes before serving if possible.

Nutrition

Calories: 57kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 115mg | Potassium: 106mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 0.4mg