Fresh, crisp, and packed with garlicky, slightly sweet, and tangy flavors, this Din Tai Fung Cucumber Salad is a game changer! If you’ve ever been to Din Tai Fung, you know this chilled cucumber dish is the perfect way to start your meal—light, refreshing, and full of flavor. Now, you can recreate this iconic appetizer at home with just a few simple ingredients!
These cucumbers are marinated in a delicious mix of soy sauce, rice vinegar, sesame oil, and just the right amount of heat from chili oil. The result? A crunchy, flavorful bite that pairs perfectly with your favorite Asian dishes. Trust me, you’re going to want to make this on repeat!
Why You’ll Love This Din Tai Fung Cucumber Salad (Fresh, Crunchy & Addicting!)
- Authentic Flavor: Tastes just like the restaurant version, but you control the spice and sweetness.
- Super Easy & Quick: Just chop, mix, marinate, and enjoy—ready in under 30 minutes!
- Healthy & Refreshing: Perfectly crisp cucumbers soaked in a flavorful marinade make for a guilt-free, refreshing appetizer.
- Customizable: Adjust spice levels, swap ingredients, or add a twist to make it your own.
- Perfect for Any Occasion: Serve it as a side dish, appetizer, or snack—it’s always a hit!
Ingredients for Din Tai Fung Cucumber Salad
This easy cucumber salad comes together with just a handful of ingredients. Each one plays a key role in creating that signature Din Tai Fung flavor—savory, slightly sweet, with a hint of heat!
- Persian or English Cucumbers – These cucumbers are seedless, extra crunchy, and perfect for absorbing the marinade.
- Fresh Garlic – Adds a bold, aromatic kick that infuses the cucumbers with flavor.
- Rice Vinegar – Brings a mild tanginess to balance the savory soy sauce.
- Light Soy Sauce – Adds a deep umami flavor, making every bite irresistible.
- Sugar – A touch of sweetness balances the acidity and enhances the flavors.
- Chili Oil (or Red Pepper Flakes) – Just a drizzle gives this salad the perfect amount of heat!
- Sesame Oil – Adds a nutty aroma and silky texture to the marinade.
- Salt – Helps draw out excess moisture from the cucumbers, making them extra crunchy.
- Ice Water – Chilling the cucumbers before marinating keeps them crisp and refreshing.
💡 Pro Tip: Want an extra spicy kick? Add a teaspoon of Szechuan peppercorn oil for that signature numbing heat!
Ready to make this delicious dish? Find all the exact measurements in the recipe card below! 👇
How to Make Din Tai Fung Cucumber Salad
This salad is incredibly easy to make! Just a few simple steps, and you’ll have a fresh, flavorful appetizer ready to enjoy.
Phase 1: Preparing the Ingredients
- Wash and Cut the Cucumbers: Rinse the cucumbers well, then cut them into bite-sized pieces or thick slices.
- Salt the Cucumbers: Sprinkle salt over the cucumber slices and toss to coat. Let them sit for about 15 minutes—this helps draw out excess water, making them extra crunchy!
- Rinse and Dry: Rinse off the salt under cold water and pat the cucumbers dry with a paper towel.
Phase 2: Making the Marinade
- Mince the Garlic: Use a garlic press or finely chop fresh garlic for maximum flavor.
- Mix the Sauce: In a bowl, combine soy sauce, rice vinegar, sugar, sesame oil, and chili oil. Stir until the sugar dissolves.
- Add Garlic: Stir in the minced garlic for that signature punch of flavor.
Phase 3: Assembling & Chilling
- Toss the Cucumbers: Add the cucumbers to the marinade and gently mix until well coated.
- Chill & Marinate: Let the salad sit in the fridge for at least 20 minutes to soak up all the flavors.
- Serve & Enjoy: Transfer to a serving dish, sprinkle with sesame seeds or extra chili flakes, and enjoy your homemade Din Tai Fung cucumber salad!
💡 Pro Tip: For even more flavor, let the cucumbers marinate for a few hours before serving!
Pro Tips for the Best Results
Want to make your cucumber salad taste just like the one from Din Tai Fung (or even better)? Here are a few expert tips to elevate the flavors and texture!
- ⭐ Use the Right Cucumbers: Persian or English cucumbers work best because they’re seedless and extra crunchy.
- ⭐ Salt the Cucumbers First: Don’t skip this step! Salting draws out moisture, making them ultra-crisp and allowing the marinade to soak in better.
- ⭐ Let It Marinate: The longer, the better! While 20 minutes is good, letting it sit for 1–2 hours deepens the flavor.
- ⭐ Adjust the Spice Level: Want more heat? Add extra chili oil or a sprinkle of Szechuan peppercorn powder for that signature numbing kick.
- ⭐ Garnish Before Serving: A sprinkle of sesame seeds or chopped green onions makes it look restaurant-worthy!
Common Mistakes to Avoid
Avoid these common pitfalls to get the perfect cucumber salad every time!
- Skipping the Salting Step: If you don’t salt the cucumbers first, they can release too much water into the dressing and dilute the flavor.
- Not Drying the Cucumbers: After rinsing the salt off, pat them dry—excess moisture will water down the marinade.
- Over-marinating: While longer marination is good, soaking for more than 12 hours can make the cucumbers too soft instead of crisp.
💡 Quick Fix: If your cucumbers turn out too watery, just drain off the excess liquid and toss them with a little extra soy sauce and vinegar before serving!
Recipe Variations
Want to put your own twist on this classic Din Tai Fung cucumber salad? Here are some fun and delicious variations to try!
- 📌 Spicy Szechuan Style: Add a teaspoon of Szechuan peppercorn oil for that signature numbing spice and extra heat.
- 📌 Sweet & Tangy Twist: Swap sugar for honey or maple syrup for a natural sweetness that pairs beautifully with the vinegar.
- 📌 Sesame Explosion: Mix in a tablespoon of toasted sesame seeds and a drizzle of tahini for a nutty, creamy flavor boost.
- 📌 Korean-Inspired: Add a teaspoon of gochujang (Korean chili paste) and a splash of fish sauce for an umami-packed variation.
💡 Pro Tip: Feel free to mix and match these variations to create your perfect cucumber salad!
How to Serve Din Tai Fung Cucumber Salad
This refreshing cucumber salad is the perfect side dish for a variety of meals! Here’s how to enjoy it:
Best Pairings
- Dim Sum & Dumplings: Serve alongside soup dumplings, potstickers, or bao buns for a true Din Tai Fung experience.
- Noodle Dishes: Pairs beautifully with Dan Dan noodles, sesame noodles, or a simple ramen bowl.
- Rice-Based Meals: Enjoy it with a bowl of jasmine rice and your favorite stir-fry.
Toppings & Garnishes
- Chopped Green Onions: Adds a fresh, mild onion flavor.
- Toasted Sesame Seeds: Gives a nutty crunch and extra flavor.
- Extra Chili Flakes: For those who love a spicy kick!
Drink Pairing
- Green Tea: A classic pairing that balances out the tangy, spicy flavors.
- Sake: A smooth, slightly sweet sake enhances the umami flavors in the dressing.
💡 Pro Tip: Serve this salad cold for the best texture and flavor—it’s extra refreshing straight from the fridge!
Make Ahead & Storage
Planning to make this Din Tai Fung cucumber salad ahead of time? Here’s how to store it for the freshest, crunchiest results!
Can I Meal Prep This?
Yes! This salad is perfect for meal prep. Just prepare the cucumbers and dressing separately, then toss them together right before serving for maximum crunch.
Storing Leftovers
- ❄️ Fridge: Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors deepen over time, but the cucumbers may lose some crunch.
- ⚠️ Pro Tip: If you plan to store it longer, keep the dressing separate and mix it in before serving.
Freezing
Not recommended! Cucumbers have high water content and will become mushy when thawed.
Reheating
No need to reheat! This salad is best enjoyed cold, straight from the fridge.
FAQs
Got questions? Here are the most common ones about making Din Tai Fung’s cucumber salad at home!
Can I use regular cucumbers instead of Persian or English cucumbers?
Yes, but you’ll need to remove the seeds to prevent excess water from diluting the marinade. English or Persian cucumbers are best because they’re naturally crunchy and seedless.
How can I make this salad spicier?
For extra heat, add more chili oil, a dash of Szechuan peppercorn oil, or a sprinkle of red pepper flakes. You can also mix in a teaspoon of gochujang (Korean chili paste) for a deeper spice.
How long should I let the cucumbers marinate?
At least 20 minutes for quick flavor infusion, but if you want a stronger taste, let them marinate for 1–2 hours. Just don’t go over 12 hours, or the cucumbers may become too soft.
Can I serve this with other Asian dishes?
Absolutely! It pairs beautifully with dumplings, ramen, stir-fried dishes, or even grilled meats. It’s the perfect cooling side dish to balance out spicy or rich foods.
And there you have it—your very own homemade Din Tai Fung Cucumber Salad that tastes just like the restaurant favorite! It’s fresh, crunchy, garlicky, and perfectly balanced with a hint of spice. Whether you’re making it as a quick appetizer, a light side dish, or a snack, this recipe is guaranteed to hit the spot.
The best part? It’s incredibly easy to make with just a few simple ingredients. Plus, you can customize the spice level, sweetness, and tanginess to suit your taste. Trust me, once you try this, you’ll want to keep a batch in the fridge at all times!
Din Tai Fung Cucumber Salad
Equipment
- Mixing Bowl
Ingredients
Cucumber Salad Base
- 2 Persian cucumbers or 1 English cucumber, cut into bite-sized pieces
- 1 tsp salt for drawing out moisture
Dressing
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp minced garlic
- 1 tsp chili oil adjust to taste
Instructions
- Slice the cucumbers into bite-sized pieces and place them in a bowl.
- Sprinkle the cucumbers with salt and let them sit for 30 minutes to draw out moisture.
- Rinse off excess salt and pat dry with a paper towel.
- In a separate bowl, mix rice vinegar, soy sauce, sugar, sesame oil, garlic, and chili oil to create the dressing.
- Toss the cucumbers in the dressing and let them marinate for at least 10 minutes before serving.