Din Tai Fung Cucumber Salad

If you’ve ever dined at Din Tai Fung, you probably know that their cucumber salad is more than just a starter—it’s a flavor-packed experience. Crisp, cool, tangy, and lightly spicy, this refreshing appetizer cuts through richer dishes with the perfect balance of sweetness and heat. This easy Din Tai Fung cucumber salad recipe brings that signature restaurant taste straight to your kitchen. Whether you’re looking for a light side dish, a palate cleanser, or a zesty snack, this copycat version delivers every time. Plus, it’s quick to prepare, incredibly healthy, and made with simple ingredients you likely already have on hand. Let’s make this crave-worthy classic in just a few easy steps!

Why You’ll Love This Recipe

This Din Tai Fung-inspired cucumber salad isn’t just refreshing—it’s crave-worthy for a reason. Here’s why it’s bound to become a go-to in your kitchen:

• Bold flavor with minimal effort: You only need a handful of ingredients, but the taste is bright, tangy, and lightly spicy—just like the restaurant version.
  
• Naturally healthy: Cucumbers are hydrating, low in calories, and packed with vitamins, making this a guilt-free snack or side.
  
• Great for meal prep: This salad tastes even better after marinating and can be made ahead for stress-free entertaining or quick meals.
  
• Pairs with everything: Serve it with dumplings, noodles, grilled meats, or enjoy it on its own. It’s incredibly versatile.
  

If you’re a fan of Asian-style appetizers or looking for something light and flavor-packed, this cucumber salad checks all the boxes.

Ingredients

To recreate the crave-worthy Din Tai Fung cucumber salad, you’ll only need a few fresh and pantry-friendly ingredients. Here’s everything you need:

For the Salad:

• 4 Persian cucumbers (or 2 English cucumbers), washed and ends trimmed
  
• 1½ teaspoons kosher salt – to draw out moisture and season the cucumbers
  
• 1 teaspoon granulated sugar – balances the tang and enhances the flavor
  
• 1 tablespoon rice vinegar – provides that signature tangy kick
  
• 1 tablespoon sesame oil – adds a deep nutty aroma
  
• 1½ teaspoons chili oil (adjust to taste) – for that touch of heat
  
• 2 teaspoons light soy sauce – a splash of umami richness
  
• 1 clove garlic, finely minced – optional, for extra depth
  
• 1 fresh Fresno chili or red chili, thinly sliced (optional) – for garnish and extra heat
  
• 1 teaspoon sesame seeds – for garnish and added texture
  

This ingredient list keeps the recipe true to the original while making it easy to replicate at home with everyday items.

Instructions

This Din Tai Fung cucumber salad comes together quickly with just a few simple steps. Follow these directions for a refreshing, restaurant-style side dish at home:

Step 1: Prep the Cucumbers

• Wash and dry the cucumbers thoroughly.
  
• Slice them into thick rounds (about ½ inch thick), or cut them into chunks if you prefer a rustic look.
  
• Place the sliced cucumbers in a bowl and lightly scatter with kosher salt, tossing gently to ensure even coverage.
  
• Let the cucumbers sit for 25–30 minutes to release excess water.
  

Step 2: Drain and Dry

• Once salted, rinse the cucumber pieces thoroughly with cold water to wash away any extra salt.
  
• Lay them on paper towels and gently pat them dry. This step is key for absorbing the dressing without watering it down.
  

Step 3: Make the Dressing

• In a small bowl, whisk together:
  
  • rice vinegar
    
  • sesame oil
    
  • soy sauce
    
  • sugar
    
  • chili oil
    
  • minced garlic (if using)
    
• Taste and adjust chili oil or vinegar as needed based on your spice preference.
  

Step 4: Combine and Chill

• Place the dried cucumber pieces in a mixing bowl.
  
• Drizzle the prepared dressing over the cucumbers and toss carefully until each slice is evenly coated.
  
• Cover the bowl and chill in the refrigerator for a minimum of 30 minutes to allow the flavors to develop. This allows the flavors to fully develop.
  

Step 5: Garnish and Serve

• Just before serving, garnish with sesame seeds and sliced red chili (if using).
  
• Serve chilled as an appetizer, light lunch, or a fresh side to dumplings or noodles.
  

Pro Tip: The longer it marinates, the better it gets. This salad is even tastier the next day!

Pro Tips and Variations

Inspired by Din Tai Fung, this cucumber salad is effortlessly refreshing and surprisingly full of bold taste. Use these expert tips and creative twists to make the most of it:

Pro Tips for Perfect Cucumber Salad

• Use Persian or English cucumbers: These varieties are seedless, have thinner skin, and stay crunchy. Avoid waxy cucumbers, as they can turn soft when marinated.
  
• Salt and drain properly: Don’t skip the salting step! It helps remove excess moisture and intensifies the cucumber’s crispness and flavor absorption.
  
• Dry thoroughly: After rinsing the salt off, pat the cucumbers completely dry. Extra moisture will dilute your dressing.
  
• Let it chill: Marinate the salad for at least 30 minutes in the fridge. For best flavor, prep it a few hours ahead.
  
• Balance your dressing: Start with the base recipe, then taste and adjust. Want more tang? Add a splash of rice vinegar. Craving heat? Up the chili oil or add sliced fresh chili.
  

Variations to Try

• Smashed Cucumber Style: Use the side of a chef’s knife to lightly smash the cucumbers before slicing. This creates more surface area for the dressing to cling to—like the authentic Taiwanese version.
  
• Creamy Cucumber Salad: Add a spoonful of mayo or Greek yogurt to the dressing for a creamy twist. Perfect if you want a richer side dish.
  
• Sweet & Spicy: Mix in a touch of honey or agave with chili oil for a sweet-heat contrast.
  
• Garlic Lovers: Add finely minced garlic or a small spoon of garlic paste to the dressing for a punch of flavor.
  
• Add Protein: Serve this salad alongside grilled tofu, seared shrimp, or poached chicken for a complete light meal.
  
• Garnish Creatively: Top with crushed peanuts, chopped cilantro, or crispy shallots to add texture and flair.
  

With these tips and creative spins, you can personalize this copycat Din Tai Fung cucumber salad to suit your taste—and it’ll still be incredibly refreshing and delicious every time.

Serving Suggestions

This Din Tai Fung cucumber salad shines as a chilled appetizer or a light, palate-cleansing side. Here’s how to make the most of serving it:

Perfect Pairings

• With Dumplings or Potstickers: Serve alongside shrimp, or veggie dumplings to balance the richness with cool, tangy crunch.
  
• With Noodles: Pair with cold sesame noodles or spicy Dan Dan noodles for a refreshing contrast to warm, savory flavors.
  
• With Grilled Meats: This cucumber salad complements grilled chicken, beef satay, or even crispy skin salmon with its mild spice and vinegary brightness.
  
• As a Side for Rice Dishes: Serve next to fried rice, stir-fried tofu, or teriyaki bowls to add texture and freshness.
  

Serving Tips

• Chill before serving: Always refrigerate the salad for at least 30 minutes after dressing. Cold cucumbers taste crisper and absorb more flavor.
  
• Add garnishes last: Sprinkle sesame seeds or chili flakes just before serving to keep them vibrant and crunchy.
  
• Use small serving bowls or ramekins: For presentation, portion it into individual bowls or ramekins to mimic restaurant-style plating.
  
• Great for meal prep: It stays fresh for up to two days when refrigerated, making it perfect for make-ahead meals and lunch prep.
  

Whether you’re serving this as a starter, a side dish, or a refreshing bite between rich meals, this Din Tai Fung-style cucumber salad is always a hit—especially during warm weather or alongside spicy dishes.

Conclusion

This Easy Crave-Worthy Din Tai Fung Cucumber Salad is proof that simple ingredients can create big flavor. With Useful Crispy Cucumbers, a light tangy dressing, and a touch of heat from chili oil, every bite is cool, refreshing, and deeply satisfying.

Whether you’re recreating your favorite appetizer from the iconic Din Tai Fung or looking for a versatile side to balance rich, savory dishes, this recipe delivers. It’s quick to make, easy to prep ahead, and endlessly customizable—perfect for summer meals, weeknight dinners, or adding something special to your Asian-inspired menu.

Once you try this at home, you may never need to order out again. And the best part? It’s just as delicious the next day—if there are any leftovers.

Din Tai Fung Cucumber Salad

Emily

Recreate the iconic Din Tai Fung Cucumber Salad at home with this easy, flavorful recipe—crisp, spicy, and perfect as a light appetizer or side dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine Asian-Inspired, Taiwanese

Servings 4 peoples

Calories 110 kcal

Ingredients

  

For the Salad:

• 4 Persian cucumbers or 2 English cucumbers, washed and ends trimmed
• 1½ teaspoons kosher salt – to draw out moisture and season the cucumbers
• 1 teaspoon granulated sugar – balances the tang and enhances the flavor
• 1 tablespoon rice vinegar – provides that signature tangy kick
• 1 tablespoon sesame oil – adds a deep nutty aroma
• 1½ teaspoons chili oil adjust to taste – for that touch of heat
• 2 teaspoons light soy sauce – a splash of umami richness
• 1 clove garlic finely minced – optional, for extra depth
• 1 fresh Fresno chili or red chili thinly sliced (optional) – for garnish and extra heat
• 1 teaspoon sesame seeds – for garnish and added texture

Instructions

 

Step 1: Prep the Cucumbers

• Wash and dry the cucumbers thoroughly.
• Slice them into thick rounds (about ½ inch thick), or cut them into chunks if you prefer a rustic look.
• Place the sliced cucumbers in a bowl and lightly scatter with kosher salt, tossing gently to ensure even coverage.
• Let the cucumbers sit for 25–30 minutes to release excess water.

Step 2: Drain and Dry

• Once salted, rinse the cucumber pieces thoroughly with cold water to wash away any extra salt.
• Lay them on paper towels and gently pat them dry. This step is key for absorbing the dressing without watering it down.

Step 3: Make the Dressing

• In a small bowl, whisk together:
• rice vinegar
• sesame oil
• soy sauce
• sugar
• chili oil
• minced garlic (if using)
• Taste and adjust chili oil or vinegar as needed based on your spice preference.

Step 4: Combine and Chill

• Place the dried cucumber pieces in a mixing bowl.
• Drizzle the prepared dressing over the cucumbers and toss carefully until each slice is evenly coated.
• Cover the bowl and chill in the refrigerator for a minimum of 30 minutes to allow the flavors to develop. This allows the flavors to fully develop.

Step 5: Garnish and Serve

• Just before serving, garnish with sesame seeds and sliced red chili (if using).
• Serve chilled as an appetizer, light lunch, or a fresh side to dumplings or noodles.

Notes

Nutrition Information:

• • Calories: 110
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 300mg
  • Carbohydrates: 7g
  • Dietary Fiber: 1g
  • Sugars: 3g

• Protein: 1g

 

Keyword Asian cucumber salad, cucumber salad recipe, Din Tai Fung cucumber salad

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