Din Tai Fung Cucumber Salad Recipe

This Din Tai Fung cucumber salad recipe features fresh, crunchy cucumbers with an addictive, garlicky, tangy dressing. I always order this cucumber salad and the garlic green beans whenever I go to Din Tai Fung, and I enjoy them more than my main dish. This easy copycat recipe captures the same refreshing crunch and garlicky-tangy flavor you get at the famous Taiwanese dumpling house—without the wait for a table.

Why I Love This Din Tai Fung Cucumber Salad Recipe

This Din Tai Fung cucumber salad is fresh, crisp, and tossed in an addictive garlicky, tangy-sweet dressing with just a hint of heat. If you’ve ever been to Din Tai Fung, you know why their chilled cucumber salad is one of the most popular starters on the menu—it’s refreshing, packed with flavor, and the perfect palate cleanser between bites of dumplings or noodles.

I’ve been ordering this cucumber salad as an appetizer for years, and honestly, I look forward to it as much as (or more than) the main dishes. After plenty of testing, I’ve nailed the perfect copycat Din Tai Fung cucumber salad recipe you can make at home with ease. The secret is slicing the cucumbers thick enough to keep their crunch, then letting them salt just long enough so the dressing flavors can soak in without losing that fresh bite.

It’s an easy side dish that pairs with almost anything, but I especially love serving it with other Asian-inspired meals like my Panda Express honey walnut shrimp  or the TikTok-famous salmon rice bowl.

Ingredients

• 8 Asian Cucumbers
• 1 tbsp. Salt
• 2 tbsp. Rice Vinegar
• 1 tbsp. Sugar
• 1 tbsp. Chili Oil (or to taste)
• 1 Garlic Clove, thinly sliced

If you like spicy foods, you have to make this spicy ramen recipe to pair with these cucumbers. It's a restaurant-quality pairing that I find myself making often, especially when I'm in the mood for some heat.

How to Make Din Tai Fung Cucumber Salad

Step 1: Prepare the Cucumbers

Slice the cucumbers into rounds about 2-3 cm thick, so very small. Sprinkle them with salt, making sure to get all the cucumber pieces. Let the salted cucumbers rest for 30 minutes in the fridge until they soften and release excess water.

Then, rinse them gently with water to wash off the salt and extra moisture. Make sure not to skip this step; salting helps the dressing cling to the cucumbers and also improves the texture, so the salad isn't too watery.

Step 2: Mix the Dressing

In a medium bowl, combine the rice vinegar, sugar, chili oil, and sliced garlic. Taste and adjust the amounts to your preference.

Step 3: Serve the Cucumber Salad

Stack your sliced cucumbers on a plate and pour the prepared cucumber salad dressing on top. Serve cold with some sushi rice or noodles and your favorite main dish, and enjoy!

Din Tai Fung Cucumber Salad Recipe FAQS 

What type of cucumber should I use?

Use Persian, Japanese, or English cucumbers—they’re seedless (or nearly so), thin-skinned, and crisp. These varieties provide the ideal bite and freshness that matches the restaurant version, without getting watery or overly seedy.

Can I make the cucumber salad ahead of time?

Yes. You can assemble the salad up to 24 hours before serving. For the best texture, prepare the cucumbers and dressing in advance, then toss and serve just before eating to preserve that signature crunch.

How long does this cucumber salad last in the fridge?

This salad is best enjoyed within 24 hours for maximum crunch, but you can store it for up to 3 days in an airtight container in the refrigerator. The cucumbers will continue to release water over time, slightly diluting the dressing, so give them a quick toss before serving again.

Is it necessary to salt the cucumbers before marinating?

Absolutely—lightly salting (about 2 teaspoon kosher salt per pound of sliced cucumbers) draws out excess water via osmosis. This keeps them crisp and helps the dressing absorb more deeply. 

Should I peel the cucumbers?

It's not required if you're using Persian or English cucumbers—their thin skin adds extra crunch and visual appeal. Peel only if using thicker-skinned varieties or if you prefer a softer bite and cleaner presentation.

Do I have to use chili oil?

Chili oil is essential to recreate the authentic flavor and a bit of heat from Din Tai Fung's version. For a milder dish, you can hold back on the chili oil—but this will subtly alter the flavor profile.

Can I use vinegar or soy sauce in the dressing?

I don't recommend it. While many cucumber salads use vinegar or soy sauce, the authentic Din Tai Fung dressing balances sweetness, sesame oil, garlic, and chili without these acidic or salty components. This keeps the flavor bright and faithful to the original.

What’s the best way to serve it like Din Tai Fung?

Layer the cucumber slices in a pyramid stack on a serving plate, then top with a sliver of garlic and a thin slice of Fresno chili. Drizzle with a little extra sesame and chili oil for aroma and finish.

Final Thoughts

Well, that's how to make Din Tai Fung's cucumber salad! Once you've tried this cucumber salad for yourself, I'm confident it'll quickly become a part of your weekly dinner rotation. This easy side is a hit with vegetarians, vegans, and meat-eaters alike.

I hope you enjoy this Din Tai Fung cucumber salad recipe as much as I do. If you make it, be sure to let me know what you think in the comments.

Also, don't forget to check out our YouTube channel or Instagram page for super tasty recipes you can make in minutes!

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