This copycat Din Tai Fung Cucumber Salad recipe brings the vibrant flavors of Taiwan into your kitchen with minimal effort. Each crisp cucumber slice is soaked in a tangy-sweet marinade, then finished with a bold drizzle of chili oil and sesame essence, capturing the signature spice and texture that made this dish a cult favorite at the famed restaurant chain.
Perfect as a chilled appetizer or a zesty side dish, this salad delivers refreshing crunch with just the right amount of heat. It’s a beautiful complement to any Asian-inspired meal or a light, flavorful dish to enjoy on a warm day. Bonus: it’s vegetarian, simple to prepare, and deeply satisfying with every bite.
Full recipe:
Ingredients:
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8 Persian cucumbers (sliced into ½-inch thick rounds)
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1½ tablespoons kosher salt
For the Dressing:
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3 tablespoons rice vinegar
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2 tablespoons sugar
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1½ tablespoons mirin
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1½ tablespoons sesame oil
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3 garlic cloves (grated or minced)
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½ teaspoon kosher salt
To Serve:
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½ tablespoon chili oil (or more to taste)
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½ tablespoon sesame oil
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1 fresno chile pepper, minced (optional)
Directions:
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Place cucumber slices in a bowl and sprinkle with kosher salt. Toss to coat evenly and refrigerate for 30 minutes.
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After salting, rinse cucumbers thoroughly and pat dry with a clean towel.
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In a separate bowl, whisk together rice vinegar, sugar, mirin, sesame oil, garlic, and remaining salt to create the dressing.
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Toss dried cucumbers in the dressing. Cover and marinate in the refrigerator for at least 4 hours, up to 48 hours.
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When ready to serve, arrange cucumbers neatly on a serving plate.
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Drizzle with chili oil and additional sesame oil. Garnish with minced fresno chili if using. Serve chilled.
Prep Time: 15 minutes | Marinating Time: 4 hours | Total Time: 4 hours 15 minutes
Kcal: 132 kcal | Servings: 4 servings
The Cultural Inspiration Behind the Dish
Din Tai Fung is a Taiwanese restaurant chain that has earned global acclaim for its xiaolongbao (soup dumplings) and other delicately crafted dishes. One of the understated gems on their menu is the cucumber salad, often overlooked in favor of their dim sum staples. However, seasoned fans know that this simple dish is a masterclass in balance—each element thoughtfully selected to complement and enhance the others.
In Taiwanese cuisine, cold vegetable dishes are a staple in everyday meals. They offer both nutritional value and a contrast in texture and temperature to warm entrees. The cucumber salad embodies these principles perfectly. It brings together vinegar for brightness, sugar for sweetness, garlic for pungency, sesame oil for depth, and chili oil for heat—all quintessential Taiwanese flavors.
The salad’s structure—carefully sliced cucumber medallions stacked or neatly arranged—is another hallmark of Din Tai Fung’s visual elegance. Presentation is a key part of the experience, reinforcing the idea that simplicity, when executed well, can be stunning.
Flavor Profile and Texture
What makes this salad so addictive is its complex flavor profile masked under a seemingly simple presentation. First, there’s the satisfying crunch of Persian cucumbers, which retain their firmness even after hours of marinating. These cucumbers are perfect for this recipe because they have thinner skins, fewer seeds, and a naturally sweet flavor.
Then comes the marinade. A mixture of rice vinegar, mirin, sugar, and sesame oil forms the flavor base. The vinegar adds acidity and cuts through richness, while the sugar softens the tang. Mirin—a Japanese rice wine—introduces a subtle umami sweetness that elevates the entire dish. Garlic infuses the cucumbers with a bold, aromatic depth that lingers, making each bite punchy yet clean.
The finishing touch—chili oil and optionally, minced Fresno chili pepper—delivers a spicy warmth that ties the dish together. It’s not overwhelmingly hot, but enough to keep your taste buds alert and craving the next bite. The sesame oil in the drizzle also adds a nutty, toasted note that enhances the dish’s aroma.
Why Marination Matters
A crucial aspect of this dish’s success lies in the marination process. The cucumbers are salted and left to sit for 30 minutes, allowing them to release excess water and develop a slightly pickled texture. After rinsing and drying, they are then soaked in a flavorful dressing for at least four hours—and ideally, up to two days.
This step is not to be skipped. During this time, the cucumbers absorb the dressing, transforming from fresh and raw to deeply flavored and mellow. It’s this waiting period that turns a basic cucumber salad into something that tastes like it came out of a professional kitchen.
The marination also softens the cucumber’s edges slightly, allowing for better absorption while retaining a firm core. As a result, you get a texture that is both juicy and crisp, with a consistent infusion of flavor throughout.
Versatility and Serving Ideas
One of the best things about this salad is how versatile it is. It’s naturally vegetarian, gluten-free, and low in calories—perfect for a wide range of dietary preferences. You can serve it as a starter, a side, or even a palate cleanser between richer courses.
Pair it with steamed dumplings, spicy noodles, or braised tofu for a complete Asian-inspired meal. It’s also great on a picnic table or buffet line where it can stand out among heavier, richer options. Because it’s served cold, it’s incredibly refreshing during warmer months or in tropical climates.
You can even elevate the presentation by stacking the cucumber slices into neat towers or circles, garnishing with sesame seeds, or adding microgreens for a gourmet touch. Drizzle the chili oil right before serving to ensure maximum visual and textural impact.
Tips for the Best Results
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Choose the right cucumbers: Persian cucumbers are ideal due to their thin skin, mild sweetness, and low moisture. Avoid standard American cucumbers unless they are deseeded and peeled.
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Salt generously but rinse thoroughly: The salting stage draws out moisture and intensifies flavor, but failing to rinse can result in an overly salty dish.
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Let it marinate fully: While four hours is the minimum, leaving the cucumbers overnight (or even up to two days) allows for deeper flavor penetration.
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Control your heat: The chili oil is customizable. For mild heat, use just a touch or omit the Fresno chili. For spice lovers, go heavy-handed or add chili flakes.
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Balance with other dishes: This salad shines alongside rich or savory mains, acting as a flavor reset between bites.
Nutritional and Dietary Considerations
At roughly 132 calories per serving, this dish is light but satisfying. It’s high in flavor while remaining low in fat, sugar, and carbs. The inclusion of garlic and vinegar offers anti-inflammatory and digestive benefits, while cucumbers themselves are hydrating and packed with vitamins like K and C.
For those watching their sodium intake, you can reduce the amount of salt used during the initial salting phase or dilute the dressing slightly with water or low-sodium vinegar. It’s also naturally vegan, making it ideal for plant-based eaters.
Conclusion
The Din Tai Fung Cucumber Salad is a lesson in restraint and elegance. With just a handful of ingredients and a bit of patience, you can recreate a dish that encapsulates the ethos of Taiwanese dining: balance, freshness, and precision. Whether you’re looking to impress dinner guests or simply want a reliable, delicious salad in your weekly rotation, this recipe fits the bill.
Beyond its flavors, the dish also teaches important culinary techniques—like marinating, layering flavors, and presenting food with care. It shows how even the most common ingredient, when treated thoughtfully, can become a showstopper. In a world of complex cooking, this cucumber salad reminds us that less is often more.
If you’re building a collection of Asian-inspired recipes or want to explore more from Din Tai Fung’s culinary legacy, let this cucumber salad be your gateway dish. It’s quick to prepare, endlessly customizable, and deeply rewarding. A restaurant-quality experience right at home.