Crunchy Garlic Chili Cucumber Salad
A Taste Of Din Tai Fung At Home
Crunchy Garlic Chili Cucumber Salad is a refreshing side dish made with crisp Persian cucumbers tossed in a flavorful dressing of fresh garlic, rice vinegar, soy sauce, sesame oil, and chili crisp. The cucumbers are lightly salted before being dressed to create an irresistible combination of cool crunch, savory flavor, and just the right amount of heat.
I think my followers know by now that I am a huge fan of the food at Disney. Part of that probably comes from the years I spent working for a celebrity chef who is a graduate of the Disney College Program and even has a restaurant at Disney.
I’ve always been fascinated by Disney’s culinary programs, especially how they develop menu concepts, and the incredible talent behind so many of the dining experiences. That being said, one of my favorite restaurants associated with Disney isn’t even at Walt Disney World.
It’s at Disneyland’s Downtown Disney District and it’s called Din Tai Fung.
What Is Din Tai Fung?
Din Tai Fung began as a small cooking oil shop in Taiwan in the 1950s before becoming one of the most famous dumpling restaurants in the world. While they’re best known for their soup dumplings, one of my favorite things on the menu has always been their cucumber salad.
The cucumbers have the perfect balance of garlic, vinegar, sesame, and just a little heat. They’re crisp, refreshing, and especially delicious on a warm day.
The Allure Of The Cucumber
After ordering them more times than I can count, I decided to recreate it at home. This copycat version tastes just like the ones I enjoy at Din Tai Fung and has become one of my favorite things to keep in the refrigerator.
They’re perfect for snacking straight from the container, serving alongside grilled meats, or adding to a rice bowl for a cool and refreshing side dish.
Easy To Find Ingredients
One of the things I love about this recipe is that it uses a handful of ingredients that might sound fancy, but are actually very easy to find these days. Persian cucumbers are my first choice because they stay extra crisp and have very few seeds.
Most grocery stores carry them now, even Aldi. They are usually sold in small bags in the produce section, but English cucumbers will work if that’s what you can find.
The Dressing
The dressing gets its signature flavor from sesame oil, rice vinegar, and fresh garlic. Sesame oil is found in the international aisle of most grocery stores.
This adds that nutty flavor that makes so many Asian-inspired dishes so delicious. Rice vinegar is much milder than regular vinegar, which helps keep the dressing bright and refreshing without overpowering the cucumbers.
Chili Crisp
The only ingredient that some people may not already have at home is chili crisp. Chili crisp is a spicy oil filled with crunchy bits of peppers, garlic, and seasonings.
You can usually find it near the soy sauce and Asian ingredients at most grocery stores. They have it at stores like Aldi during specialty weeks or you can find it at Asian markets.
If you don’t enjoy spicy foods, you can reduce the amount or leave it out altogether, but I think it adds the perfect finishing touch. This is your reminder that this is the same ingredient that I use in my Chili Bacon Crunch Cream Cheese Spread.
I believe that one is the chili onion crunch, which you can use in this recipe as well.
Make Once, Snack For Days
What I love most about these cucumbers is that they get even better after sitting in the refrigerator for a few hours. I often make a batch ahead of time and snack on them straight from the container throughout the week, but they’re also wonderful served alongside grilled steak, chicken, pork, or rice bowls.
Don’t Skip The Sit
One step you definitely do not want to skip is salting the cucumbers before adding the dressing. While it may seem unnecessary, allowing the cucumbers to sit with a little kosher salt for 30 minutes to an hour helps draw out excess moisture.
This keeps the cucumbers incredibly crisp. This will also prevent the dressing from becoming watered down as the salad sits.
After the cucumbers have released some of their liquid, simply drain them and pat them dry before adding the dressing. The result is a cucumber salad with a much better texture and more concentrated flavor.
It is one of those small steps that makes a big difference and is one of the reasons these cucumbers have that restaurant-quality crunch.
Crunchy Garlic Chili Cucumber Salad Recipe
This Crunchy Garlic Chili Cucumber Salad is cool, crisp, and packed with bold flavors from fresh garlic, sesame oil, rice vinegar, and a touch of chili. It's the perfect refreshing side dish for grilled meats, rice bowls, dumplings, or any meal that needs a little extra crunch.
Ingredients
- FOR THE CUCUMBERS:
- 5 Persian cucumbers
- 1 teaspoon kosher salt
- FOR THE DRESSING:
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon granulated sugar
- 1 tablespoon sesame oil
- 4 cloves garlic, finely grated
- 1 teaspoon chili crisp or chili oil
- 1 teaspoon sesame seeds (optional)
- 2 green onions, thinly sliced (optional)
Instructions
- Wash the cucumbers and cut them into 1-inch pieces. For extra texture, gently smash them with the side of a knife before cutting.
- Place the cucumbers in a bowl and toss with the kosher salt. Let them sit for 20 to 30 minutes.
- Drain off any liquid released from the cucumbers and pat them dry with paper towels.
- In a small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, garlic, and chili crisp until the sugar is dissolved.
- Pour the dressing over the cucumbers and toss well to coat.
- Refrigerate for at least 30 minutes before serving to allow the flavors to develop.
- Before serving, sprinkle with sesame seeds and sliced green onions if desired.
Tips
- Persian cucumbers provide the best crunch, but English cucumbers can also be used.
- Adjust the chili crisp to your preferred spice level.
- This salad tastes even better after chilling for a few hours.
- Serve alongside grilled steak, chicken, pork, rice bowls, or dumplings.