​Din Tai Fung Cucumber Salad Recipe A marvellous union of simplicity and coolness like most, the Din Tai Fung Moored Cucumber Salad dish is one of the most side dishes of great Taiwanese restaurants because of the very popular among Singaporeans Din Tai Fung Moored Cucumber Salad dish are there make the economic in bakeries and the at a few weeks. The refreshing crispness of cool cucumbers mixed with a flavourful blend of garlic, sesame oil, soy sauce, and rice vinegar makes this salad with balanced flavours. The result is mildly sweet, umami, and tangy, which pairs well with the restaurant’s signature dumplings and noodles by cleansing the palate between bites of the heavier fare.
First, to make the Din Tai Fung cucumber salad restaurant-style vegan recipe at home, you will need to obtain a crisp and fresh cucumber. For this recipe, we recommend using an English or Persian cucumber, which is less watery and contains fewer seeds. The cucumbers are salted lightly and left to sit, for which salt draws out excess moisture. This step improves the texture of the cucumber and prevents the salad from going soggy. Next, they wash and dry the cucumbers, tossing them in a marinade of soy sauce, rice vinegar, sugar, garlic, and sesame oil. The mixture is chilled, allowing the flavours to combine.
Start with this salad as a side dish, as an appetizer, or even a light snack (like the Din Tai Fung cucumber salad recipe). The light, crisp flavour and clean umami notes make it a great partner to your summer meals and complement a variety of mains wonderfully. Recreating a dish of one of the Din Tai Fung specialities at home gives you a taste of your favourite and replicates a piece of Taiwanese cuisine in your kitchen.
Origin of the Din Tai Fung Cucumber Salad Recipe
Initially a little oil shop in Taiwan, Din Tai Fung grew into one of the world’s most famous dumplings and all-related side dishes restaurant chains. The cucumber salad is an adored side for its light, crisp, tangy profile. Taiwanese cuisine is known for fresh vegetables and clean flavours, and this dish is a national staple. The perfect starter for your tipper platter, Din Tai Fung’s cucumber salad is a delicate balance of Asian essentials—sesame oil, soy sauce, garlic, and rice vinegar—that taste light enough to pair seamlessly with heavier fare.
Why Making It at Home Is a Great Idea
You can prepare it for home and enjoy this popular dish without travelling. Using the Din Tai Fung cucumber salad recipe, you can customise ingredients to suit your liking. Now take a look at why making this dish at home is such a great choice:
- Ingredient Control: There is control over the quality of the ingredients used at home, and the seasoning can be adjusted so a healthier version can be made, such as reducing sodium.
- Freshness: A homemade cucumber salad is fresh—prepared and served right away; the crispy texture and colours come through.
- Low-cost: I can eat at home and recreate restaurant dishes without the extra cost.
- Customise: You can vary the levels of spicy, sweet, or salty for your taste, adding in chilli flakes or ginger for an extra kick.
Health Benefits of the Din Tai Fung Cucumber Salad Recipe
And a healthy cucumber salad, too — but I promise! It’s worth it! The salad’s main ingredient, cucumbers, contains very few calories (virtually zero) and is full of water, so it benefits hydration and weight loss. Garlic in the salad is a known immune booster, and sesame oil adds healthy fat. The Din Tai Fung cucumber salad recipe has these notable benefits when it comes to health:
- High in Water: Cucumbers comprise over 90% water, making them great for hydration and especially useful in warm weather.
- Low in Calories: A serving of cucumber salad is shallow in calories; therefore, it is ideal for the attention to the calories consumed.
- Antioxidants: Garlic and vinegar are good sources of antioxidants that benefit the body and prevent inflammation
- Cardiac Wellness: The sesame oil in the dressing contributes to the healthy fats needed for cardiovascular health.
- Aids Digestion: The vinegar in the dressing helps jump-start digestive enzymes and helps digestion run smoothly.
Table of Health Benefits
| Ingredient | Health Benefit | Nutritional Value |
|---|---|---|
| Cucumber | Hydration, skin health, weight management | High water content, low calories, Vitamin K |
| Garlic | Immune support, anti-inflammatory properties | Antioxidants, Vitamin C, Vitamin B6 |
| Sesame Oil | Heart health, supports brain function | Healthy fats, Vitamin E |
| Rice Vinegar | Aids digestion, low in calories | Contains acetic acid, minimal calories |
| Soy Sauce | Adds umami, trace minerals | Iron, manganese (opt for low-sodium variety) |
Din Tai Fung Cucumber Salad Recipe
Equipment
- Mixing bowls – for preparing the cucumbers and dressing
- Measuring spoons – for accurately measuring ingredients
- Knife and cutting board – for slicing cucumbers and mincing garlic
- Whisk – for mixing the dressing
Ingredients
- 2-3 Persian cucumbers or 1 English cucumber, sliced into 1/4-inch thick rounds
- 1/2 tsp salt for sweating the cucumbers
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1/2 tbsp sesame oil
- 1/2 tbsp sugar
- 1 garlic clove minced
- 1/4 tsp chili oil adjust to taste
- 1/2 tsp sesame seeds optional, for garnish
Instructions
- Prepare the cucumbers: Place cucumber slices in a bowl, sprinkle with salt, and let sit for 10–15 minutes to draw out excess water. Rinse cucumbers with cold water and pat dry.
- Make the dressing: in a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and chili oil.
- Combine and marinate: Add the cucumbers to the dressing and toss well to coat. Cover and refrigerate for at least 30 minutes to allow flavours to meld.
- Serve and garnish: Before serving, sprinkle with sesame seeds if desired. Enjoy this salad cold as a refreshing appetizer or side dish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 1 day.
Serving Suggestions: This salad pairs well with dishes like dumplings, stir-fries, or rice bowls, adding a refreshing contrast to heavier flavours.
Tips for better Din Tai Fung Cucumber Salad Recipe
- Use Crisp, Fresh Cucumbers: Choose firm, fresh cucumbers—preferably Persian or Japanese—for their crisp texture and thin skins. Din Tai Fung is fresh and crisp to keep your cucumber salad recipe.
- Salt the Cucumbers: Toss salted cucumbers and leave them for 10-15 minutes before mixing. It removes extra water while enhancing flavour, ensuring they are always smooth. Wash and gently dry them to keep that crunch in your Din Tai Fung cucumber salad.
- Use High-Quality Sesame Oil: This is where quality sesame oil comes into play because sesame oil adds a rich, nutty flavour to the salad. A good toasted sesame oil will take your din tai fung cucumber salad to the next level, so I recommend splurging on the good stuff here.
- Harmony with Rice Vinegar: A splash of rice vinegar contributes a gentle acidity without dominating the taste of the cucumber. This creates the light acidity signature of the Din Tai Fung cucumber salad recipe.
- Punch It With Fresh Garlic: Freshly minced garlic adds a robust, spicy aroma to the salad. Adjust to your taste to ensure it enhances rather than overpowers your Din Tai Fung cucumber salad recipe.
More Tips for better Din Tai Fung Cucumber Salad Recipe
- Add just a Little Sugar: A bit of sugar evens out the vinegar and garlic, giving the dressing a hint of sweetness that complements the other flavours in your Din Tai Fung cucumber salad recipe.
- Red Chili Flakes or Oil: For a bit of heat, sprinkle in some red chilli flakes or a drizzle of oil. The cucumber is cooled, and the spice element contrasts, adding more dynamics to the Din Tai Fung cucumber salad recipe.
- Sesame Oil: Adds umami and a rich soy sauce-flavoured depth. Add them right before serving to give that extra crunch and to stay true to the Din Tai Fung cucumber salad recipe.
- Chill the Salad Before Serving: Let the salad marinate in the fridge for 15-30 minutes to allow the flavours to meld. This also makes the Din Tai Fung cucumber salad recipe even more refreshing.
- Serve Immediately for Optimal Freshness: For the best texture and taste, serve your Din Tai Fung cucumber salad recipe fresh. It’s best enjoyed shortly after preparation to preserve the cucumber’s crispness and vibrant flavour.
References
Health Benefits of Cucumber – WebMD
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