This copycat Din Tai Fung cucumber salad recipe is a refreshing and flavorful appetizer that features crisp chilled cucumbers that are lightly pickled in garlic, soy sauce, chili oil, and rice vinegar dressing for the ultimate crunch. These Taiwanese cucumbers have the perfect balance of sweet, salty, and slightly spicy flavors.
These quick and easy crisp Din Tai Fung cucumbers can be made with only a handful of ingredients and can be ready in under 30 minutes.
What is Din Tai Fung Cucumber Salad?
Din Tai Fung’s cucumber salad is the most popular appetizer ordered at this Michelin-star Taiwanese restaurant known for its soup dumplings, egg fried rice, and other Taiwanese dishes. It’s a refreshing dish made with crisp Persian cucumbers that’s marinated in a savory dressing made with soy sauce, rice vinegar, mirin, sesame oil, chili oil, and garlic. This Asian marinated cucumber salad is the perfect light, palate-cleansing appetizer before a meal.
Ingredients
You can find all of these ingredients for this Din Tai Fung cucumber salad recipe at your local Asian grocery store. I have linked everything that I used below.
Persian cucumbers: Persian cucumbers are ideal because their skin is thin and doesn’t need to be peeled, have very few seeds and they have a crunchier texture than other cucumbers.
Salt: adding salt draws out the excess moisture from the cucumbers which helps maintain the cucumber’s crisp texture.
Chili Oil:chili oil without the red pepper flakes adds an aromatic mildly spicy kick.
Substitutions and Additions
Substitutions
Gluten Free: for a gluten-free cucumber salad, substitute the soy sauce with tamari, or coconut aminios.
Vinegar: substitute rice vinegar for apple cider vinegar or white vinegar.
Additions
Chili crisp: for added spice and texture, use chili oil crisp.
How to Make Din Tai Fung Cucumber Salad
Here are the steps for this Din Tai Fung cucumber salad recipe.
Prepare the cucumbers. Slice the cucumbers into 1/2-inch thick pieces. In a large mixing bowl, add the cucumbers and salt and mix until combined. Let the cucumbers sit for 20 minutes to draw out excess water. Rinse excess salt and strain out any excess water. Set aside.
Mix the dressing. In a small mixing bowl, add the grated garlic, soy sauce rice vinegar, mirin, sugar, sesame oil, and chili oil. Mix until the sugar has dissolved.
Assemble. Pat the cucumbers dry with a paper towel. Then in a large mixing bowl, add the cucumbers and dressing. Mix until combined. For the best flavor, chill in the refrigerator for 10-20 minutes before serving.
Serve. Serve the Din Tai Fung cucumbers garnished with chopped Fresno chili.
Expert Tips
Slice the cucumbers into 1/2-inch thick pieces. Slicing the cucumbers into thick pieces so that they can absorb the sauce well and have that signature crunch.
Marinate the cucumbers with salt for 20 minutes. Marinating the cucumbers with salt pulls out excess water from the cucumber which allows the cucumbers to absorb the dressing and still maintain its crisp texture.
Rinse thoroughly with water. Rinse the salt off of the cucumbers thoroughly. Taste to see if the cucumber needs a second wash before adding the marinade.
Marinate with the dressing for at least 10 min before serving. Chill this Asian cucumber salad in the refrigerator for at least 10-20 minutes to allow the cucumbers time to absorb the delicious dressing.
Storage Instructions
This Din Tai Fung cucumber salad can be stored in an airtight container in the refrigerator for up to 3-4 days.
Frequently Asked Q’s and A’s
What kind of cucumbers do I use?
Persian cucumbers have the best texture, crunch, and flavor. They are also ideal for chopping into bite-sized pieces without having to peel the outer skin.
Is this cucumber salad spicy?
This Asian cucumber recipe includes a dash of chili oil for a mild kick but it is not very spicy.
Can I make this Din Tai Fung cucumber salad in advance?
Yes, you can make this Din Tai Fung cucumber salad recipe in advance and store it in the refrigerator for up to 3-4 days.
Prepare the cucumbers. Slice the cucumbers into 1/2-inch thick pieces. In a large mixing bowl, add the cucumbers and salt and mix until combined. Let the cucumbers sit for 20 minutes to draw out excess water. Rinse 1-2 times to remove any excess salt and strain. Set aside.
Mix the dressing. In a small mixing bowl, add the grated garlic, soy sauce rice vinegar, mirin, sugar, sesame oil, and chili oil. Mix until the sugar has dissolved.
Assemble. Pat the cucumbers dry with a paper towel. Then in a large mixing bowl, add the cucumbers and dressing. Mix until combined. For the best flavor, chill in the refrigerator for 10-20 minutes before serving.
Serve. Serve the cucumbers garnished with chopped Fresno chili.
Notes
Slice the cucumbers into 1/2 inch thick pieces. Slicing the cucumbers into thick pieces so that they can absorb the sauce well and have that signature crunch.
Marinate the cucumbers with salt for 20 minutes. Marinating the cucumbers with salt pulls out excess water from the cucumber which allows the cucumbers to absorb the dressing and still maintain its crisp texture.
Rinse thoroughly with water. Rinse the salt off of the cucumbers thoroughly. Taste to see if the cucumber needs a second wash before adding the marinade.
Marinate with the dressing for at least 10 min before serving. Chill this Asian cucumber salad in the refrigerator for at least 10-20 minutes to allow the cucumbers time to absorb the delicious dressing.
The proportions are just right, fantastic flavor. I sliced thin some pineapple guavas from the farmers market and it paired surprisingly well with the cucumbers! Thank you
Made this and it was 10/10!!! Seriously so good. I ate it with rice and ground beef!
Yay, I’m so happy you loved it!
The proportions are just right, fantastic flavor. I sliced thin some pineapple guavas from the farmers market and it paired surprisingly well with the cucumbers! Thank you
So glad you enjoyed it!
So delicious and easy to make. Love that I’m only a fridge away from a yummy snack 🙂
I’m so glad you enjoyed it. I can’t wait for you to share it with family and friends!