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Logan Moffit’s Copycat Din Tai Fung Smashed Cucumber Salad

Close-up of smashed cucumbers tossed in a dark, spicy dressing, ready to serve as Logan Moffit's Din Tai Fung Cucumber Salad.
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This recipe replicates Logan Moffit’s version of the popular Din Tai Fung Smashed Cucumber Salad, featuring a sharp, savory, and slightly spicy dressing.

Ingredients

Scale
  • 3 large English cucumbers
  • 4 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinkiang black vinegar
  • 1 teaspoon granulated sugar
  • 1 teaspoon sesame oil
  • 1 to 2 teaspoons chili oil (adjust to your heat preference)
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated fresh ginger

Instructions

  1. Wash the cucumbers well. Place them on a cutting board and use the flat side of a heavy knife or a rolling pin to smash each cucumber until it cracks open along its length.
  2. Cut the smashed cucumbers into bite-sized pieces, about 1 to 1.5 inches long. Place the pieces in a medium bowl.
  3. In a small bowl, whisk together the minced garlic, soy sauce, black vinegar, sugar, sesame oil, chili oil, salt, and grated ginger to create the dressing.
  4. Pour the dressing over the smashed cucumber pieces.
  5. Toss the cucumbers thoroughly to coat them evenly with the dressing.
  6. For best flavor, let the salad marinate in the refrigerator for at least 30 minutes before serving.

Notes

  • Smashing the cucumbers creates rough edges that absorb the dressing better than sliced cucumbers.
  • If you prefer less heat, reduce the amount of chili oil or omit it entirely.
  • You can substitute regular white vinegar for Chinkiang black vinegar, but the flavor will be less deep.

Nutrition

Find it online: https://sundayflavor.com/logan-moffits-din-tai-fung-cucumber-salad/