
There isn’t a more appealing, refreshing salad than Din Tai Fung Cucumber salad, which is likely one of the most popular, especially as summer approaches. It is the ideal salad for warm, sunny days since it is crunchy, tasty, quick, and easy to make.
We will make a cucumber salad with a vinaigrette and a vinegar-oil dressing. This timeless classic is one of the greatest side dishes ever. This din tai fung cucumber recipe is brought to you by ourguider.com, where you can find a wealth of culinary inspiration, along with tips and tricks to elevate your cooking skills.
Table of Contents
ToggleNotes and tips on the ingredients
There are just a few ingredients needed to enjoy this crisp cucumber salad.
Cucumber
When you get organic cucumbers, always peel them.
Dill
This salad also works well with flat-leaf parsley.
Onion
You can also use a shallot in place of an onion. The flavor will become even more subtle as a result.
Vinegar made from herbs
Sunflower oil
Salt and sugar
What should you remember when making Din Tai Fung cucumber salad?
Due to the limited number of ingredients, the preparation is simple and kid-friendly, and there are few potential problems. The crunchy cucumber tastes so deliciously refreshing since it is mostly made of water. Slices of cucumber will release water if they are salted. For this reason, it is crucial to first salt the cucumber slices and then strain them through a sieve. After that, gently squeeze them before combining them with the dressing.
Dressing for Din Tai Fung cucumber salad
We like to use herb vinegar for vinegar and oil dressing/vinaigrette. It tastes exactly like it did when mother used it to dress the salad. It’s so easy, and constantly in awe of how so few ingredients can produce such a delicious result. The cucumber salad with oil and vinegar is incredibly tasty, crisp, and fresh. We even eat it as a main course with a piece of bread in the sweltering summer months. But it’s simply the best for a cool side dish.
Ingredients are required for the Din Tai Fung cucumber salad
If my study is accurate, this cucumber salad is Korean in origin. There aren’t many ingredients needed to test the din tai fung cucumber recipe. You’ll require:
- Snack cucumbers
- Not the big salad cucumbers, but the little ones. Although you should deseed and dice them, you can also use those.
- Rice vinegar, soy sauce, and sesame oil
Regarding the soy sauce light soy sauce is what I use. These days, all three items are available at the grocery store.
- One cucumber
- One tablespoon of cane sugar
- One tablespoon of soy sauce
- One tablespoon of sesame oil
- White balsamic vinegar, 1 tablespoon
- Around 1 centimetre of ginger
- One clove of garlic
- 1 tablespoon sesame seeds, if you like chili
Instructions
- Prepare the marinade by mixing sugar, soy sauce, sesame oil, and vinegar in a bowl until the sugar dissolves completely.
- Finely chop the ginger and garlic, then add them to the marinade for added flavor.
- Cut fresh cucumbers into small, uniform cubes.
- Combine the cucumber cubes with the marinade, ensuring they are evenly coated.
- Allow the cucumbers to marinate thoroughly, letting the flavors infuse well.
- Just before serving, sprinkle sesame seeds over the salad for added crunch and a nutty aroma.
- Serve the salad as a refreshing and flavorful dish, capturing the essence of Din Tai Fung’s famous cucumber salad.
Conclusion
The din tai fung cucumber salad recipe is the ideal illustration of how a few high-quality components may combine to make something genuinely unique. For hot summer days, this straightforward but tasty salad is perfect because it’s light, refreshing, and simple to make. The preparation is crucial to its deliciousness; the acidic vinaigrette dressing unifies everything, and salting and pressing the cucumbers to extract extra water guarantees a crunchy and fresh texture.
Experience the delight of creating a restaurant-caliber meal in your own kitchen by trying this recipe. This cucumber salad, inspired by Din Tai Fung, is ideal for any meal and is sure to become a family favorite.