Tangy, garlicky, and perfectly refreshing, Din Tai Fung’s cucumber salad is a simple yet flavorful appetizer that pairs beautifully with almost any meal.

This crunchy and subtly spicy dish is a crowd-pleaser, perfect for warm weather or as a light starter. The best part? You can easily recreate this restaurant favorite at home with just a handful of ingredients and a little bit of time to let the cucumbers soak up all the delicious flavors.

Let’s dive in and make this easy and irresistible cucumber salad!

Why You’ll Love This Recipe

Quick and Easy: Minimal prep and ingredients make this a breeze to whip up.
Bold Flavors: Garlic, rice vinegar, and sesame oil create a perfectly balanced dressing.
Light and Refreshing: The cool cucumbers make it a great appetizer or side for rich, hearty dishes.
Make-Ahead Friendly: The salad tastes even better after a few hours of marinating.
Versatile: Works as a side dish, appetizer, or even a snack.

How to Make Din Tai Fung Cucumber Salad

Making this cucumber salad involves a few simple steps: salting the cucumbers to remove excess water, creating a flavorful dressing, and letting the cucumbers marinate to soak up all the deliciousness.

Step 1: Prepare the Cucumbers

Start by slicing Persian or English cucumbers into bite-sized chunks. If using English cucumbers, you can leave the skin on for extra crunch or peel them if you prefer. If using regular cucumbers, peel them and remove the seeds for the best texture.

Place the cucumber pieces in a bowl, sprinkle them with salt, and toss to coat. Let them sit for 30 minutes to draw out excess water. This step ensures the cucumbers stay crisp and don’t dilute the dressing. After 30 minutes, rinse the cucumbers under cold water to remove the salt and pat them dry with paper towels.

Step 2: Make the Dressing

In a small bowl, whisk together minced garlic, rice vinegar, soy sauce, sesame oil, sugar, and a pinch of chili flakes or chili oil (optional, for heat). Adjust the flavors to your liking—add more vinegar for tanginess, more sugar for sweetness, or more chili for spice.

Step 3: Marinate the Cucumbers

Pour the dressing over the cucumbers and toss to coat evenly. Cover the bowl and refrigerate the salad for at least 1-2 hours (or overnight, if possible). The longer it marinates, the more flavorful it becomes.

Step 4: Serve

Before serving, give the salad a quick toss and sprinkle with toasted sesame seeds or chopped fresh herbs (like cilantro or scallions) for garnish. Serve chilled and enjoy!

Make Ahead Method

One of the best things about this Din Tai Fung-inspired cucumber salad is that it’s ideal for making in advance, making it perfect for meal prep, parties, or busy weeknights. Here’s how to plan ahead for the best results:

Prep Ahead

Slice the Cucumbers in Advance: You can slice the cucumbers and salt them ahead of time (up to a day in advance). After salting, rinse and pat them dry, then store them in an airtight container in the refrigerator. This keeps them fresh and ready for dressing whenever you’re ready to assemble the salad.
Make the Dressing in Advance: The dressing can be made up to 3 days in advance. Mix the garlic, rice vinegar, soy sauce, sesame oil, sugar, and chili flakes or oil, then store it in a small jar or airtight container in the fridge. Shake or whisk the dressing before pouring it over the cucumbers to ensure the ingredients are well combined.

Assemble and Marinate

Marinate Overnight: While the salad only needs 1-2 hours to absorb the flavors, you can marinate it overnight for even more intense flavor. Just be aware that the cucumbers may soften slightly the longer they sit, though they’ll still be delicious.

Storage Tips

Store Separately for Maximum Crunch: If you’re making the salad well in advance for a party or event, consider storing the dressing and cucumbers separately, then tossing them together about an hour before serving. This keeps the cucumbers extra crisp.
Leftovers: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. While the cucumbers may lose some of their crunch over time, the flavor will remain bold and delicious.

Pro Tips

To ensure your cucumber salad turns out just as delicious as the version you’d find at Din Tai Fung, follow these expanded pro tips:

Use the Right Cucumbers

Persian or English Cucumbers: These cucumbers are ideal because they have thin skin, fewer seeds, and a naturally crisp texture. If using regular cucumbers, peel the skin and remove the seeds for the best results.
Fresh and Firm Cucumbers: Choose cucumbers that are firm to the touch without any soft spots or blemishes. Fresh cucumbers will give you the crunchiest texture.

Don’t Skip Salting the Cucumbers

Salting is a crucial step because it draws out excess water from the cucumbers, preventing the salad from becoming watery and diluting the dressing. After salting, rinse the cucumbers thoroughly to remove excess salt and pat them dry to ensure the salad isn’t too salty.
If you’re short on time, you can reduce the salting time to 15 minutes, but the longer the cucumbers sit, the better the texture will be.

Balance the Dressing

Taste as You Go: The dressing is the heart of the dish, so adjust the flavors to your preference. Add more vinegar for tanginess, more sugar for sweetness, or extra chili oil for heat.
Let the Garlic Shine: Minced fresh garlic gives the dressing its signature flavor. Ensure the garlic is finely minced so it melds into the dressing and doesn’t overpower each bite.

Marinate for Maximum Flavor

Allow the cucumbers to marinate for at least 1-2 hours in the refrigerator. If possible, marinate overnight for even deeper flavor. The cucumbers will absorb the dressing and become more flavorful with time.

Add Texture and Garnishes

Toasted Sesame Seeds: Toasting sesame seeds before sprinkling them on the salad enhances their nuttiness and adds a delightful crunch.
Optional Garnishes: Fresh cilantro, scallions, or even crushed peanuts can elevate the dish and add more layers of flavor.
Crunch Boosters: For a fun twist, toss in thinly sliced radishes or julienned carrots for added texture and color.

Chill Before Serving

Serve the salad well-chilled for the best flavor and refreshment. This salad is particularly enjoyable on hot days or as a light, cooling appetizer before a heavier main course.

Customize to Your Taste

Make It Spicy: Add more chili oil or chili flakes to the dressing if you prefer a spicier kick. For an authentic Sichuan-style heat, add a small pinch of ground Sichuan peppercorns.
Sweeter Version: If you like a slightly sweeter salad, increase the sugar by 1/2 teaspoon or drizzle in a touch of honey.

Presentation Matters

For a restaurant-style presentation, serve the salad in a shallow bowl or plate and sprinkle it with sesame seeds and a drizzle of chili oil right before serving.

Key Takeaways for the Best Make-Ahead Din Tai Fung Cucumber Salad

Slice and salt the cucumbers in advance for maximum crunch.
Make the dressing ahead of time and store it separately for convenience.
Marinate the cucumbers for at least 1-2 hours (or overnight) to let the flavors meld.
Keep garnishes fresh and add them just before serving for the best visual and textural appeal.

By following these tips, you’ll have a perfectly crisp, garlicky, and flavorful cucumber salad that’s sure to impress! 😊

FAQs!

Q: Can I use regular cucumbers?
Yes, but peel them and remove the seeds for the best texture. Persian or English cucumbers are preferred because they’re crunchier and less watery.

Q: How do I make it spicier?
Add more chili flakes, a drizzle of chili oil, or a pinch of Sichuan peppercorns for extra heat and depth of flavor.

Q: Can I make this salad without sesame oil?
Yes, you can omit the sesame oil or replace it with a neutral oil like vegetable oil, though the sesame oil adds a signature nutty flavor.

Q: What should I serve this salad with?
This salad pairs beautifully with dumplings, fried rice, noodles, or grilled meats. It’s a versatile side dish that complements both Asian and non-Asian meals.

Q: Can I double the recipe?
Absolutely! This recipe scales easily—just double or triple the ingredients as needed.

Variations and Substitutions

Add Crunch: Toss in sliced radishes, carrots, or bell peppers for extra color and crunch.
Herby Twist: Garnish with fresh cilantro, scallions, or mint leaves for a fresh flavor boost.
Sweet and Spicy: Add a drizzle of honey or maple syrup along with the chili oil for a sweet-heat combo.
Soy-Free: Use coconut aminos instead of soy sauce for a soy-free version.
Pickled Vibe: Add a splash of mirin or increase the vinegar for a tangier, pickled flavor.

Let’s Wrap It Up!

This Din Tai Fung-inspired cucumber salad is a simple yet flavorful dish that’s perfect as an appetizer, side dish, or even a light snack. With its refreshing crunch and bold dressing, it’s a must-try recipe that’s sure to become a favorite.

Did you try this recipe? Let me know how you liked it! Share your thoughts, tips, or any fun variations in the comments below. Happy cooking! 😊

Din Tai Fung Cucumber Salad Recipe

This Din Tai Fung-inspired cucumber salad is a garlicky, tangy, and refreshing appetizer or side dish that’s easy to make and bursting with flavor.

Print Recipe Pin Recipe

Prep Time 10

Marinating Time (The Longer The Better) 2

Total Time 2 10

Course Appetizer, Side Dish

Cuisine Asian, Chinese

Servings 4 (as a side-dish)

Ingredients

For the Salad

4 Persian cucumbers or 1 English cucumber, cut into bite-sized chunks
1 teaspoon salt

For the Dressing

2 cloves garlic finely minced
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
1/4 teaspoon chili flakes or chili oil optional

Optional Garnish

1 teaspoon toasted sesame seeds
Chopped fresh cilantro or scallions

Instructions

Slice the cucumbers into bite-sized chunks. Toss them with salt in a bowl and let them sit for 30 minutes to draw out excess water.
Rinse the cucumbers under cold water to remove the salt and pat them dry with paper towels.
In a small bowl, whisk together minced garlic, rice vinegar, soy sauce, sesame oil, sugar, and chili flakes (if using). Taste and adjust seasoning if needed.
Pour the dressing over the cucumbers and toss to coat evenly. Cover and refrigerate for 1-2 hours, or overnight for more intense flavor.
Before serving, toss the cucumbers again and garnish with toasted sesame seeds and fresh herbs, if desired. Serve chilled and enjoy!