Make Din Tai Fung Copycat Cucumber Salad at home with this simple, flavorful recipe. It’s bright, crunchy and works great as a vegetarian appetizer or a light side dish.
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Table of Contents
- About Din Tai Fung Cucumber Salad
- Ingredients
- How To Make Din Tai Fung Copycat Cucumber Salad
- Din Tai Fung Cucumber Salad FAQs
- Other Asian Recipes We Recommend
- Din Tai Fung Cucumber Salad Recipe
About Din Tai Fung Cucumber Salad
Din Tai Fung is a well-known Taiwanese restaurant chain famous for xiaolongbao (soup dumplings). Beyond dumplings and noodles, they serve a selection of sides — the spicy cucumber salad is a standout.
I first tasted this salad on a trip to Taiwan and later enjoyed it at Din Tai Fung locations in Singapore and Hong Kong. I recreated it at home and refined the flavors until the balance of tang, sweetness and heat felt right.
This copycat recipe uses thick cucumber slices marinated in rice vinegar, sugar, soy sauce and sesame oil, finished with a drizzle of chili oil. The result is a crisp, tangy salad with a gentle kick — refreshing alongside heavier dishes like dumplings or rice, and suitable for vegetarians and vegans.
Ingredients
Cucumbers — English or Persian cucumbers are ideal because they have thin skin, fewer seeds and less water. Regular cucumbers or smashed baby cucumbers also work.
Marinade — Granulated sugar, rice vinegar, soy sauce (use tamari for gluten-free), sesame oil, minced garlic and red pepper flakes.
Vinegar alternatives: red wine vinegar, apple cider vinegar or distilled white vinegar. Sweetener alternatives: honey or brown sugar. Adjust red pepper flakes to taste. You will also need chili oil and sliced green onions for garnish. Din Tai Fung sometimes tops the salad with chopped Fresno chilies if available.
How To Make Din Tai Fung Copycat Cucumber Salad
Step 1: Rinse 1 pound (500 g) cucumbers and pat dry.
Step 2: Trim the ends and cut cucumbers into ½-inch (about 1 cm) rounds.
Step 3: Place the slices in a bowl, sprinkle 1 teaspoon salt, toss to coat and let sit 10–15 minutes to draw out excess water.
Step 4: Rinse the cucumber slices under cold water to remove excess salt and pat dry with paper or kitchen towels.
Step 5: Whisk the dressing in a small bowl until the sugar dissolves:
- 2 teaspoons granulated white sugar
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (or tamari)
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- ½ teaspoon red pepper flakes
Step 6: Combine the drained cucumbers and the dressing in a large bowl and toss to coat evenly.
Step 7: Refrigerate for at least 4 hours and up to 2 days to let the flavors develop.
Step 8: To serve, stack the cucumber slices on a plate, drizzle 1 teaspoon chili oil over them, and sprinkle with 1 tablespoon chopped green onions. Serve immediately.
Din Tai Fung Cucumber Salad FAQs
Din Tai Fung keeps the peel on for added crunch and texture, but you can peel the cucumbers if you prefer a softer bite.
Store the salad in an airtight container in the refrigerator for up to 3 days; it tastes best within 2 days. Do not freeze — cucumbers become mushy when thawed. Use a glass container if possible to avoid any lingering odors.
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Dips
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Din Tai Fung Cucumber Salad Recipe
5 mins
5 mins
4 hrs 30 mins
4 hrs 40 mins
4 people
Ingredients
- 1 pound English or Persian cucumbers (500 g)
- 1 teaspoon salt
- 2 teaspoons granulated white sugar
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (use tamari for gluten-free)
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- ½ teaspoon red pepper flakes
- 1 teaspoon chili oil
- 1 tablespoon sliced green onions
Instructions
- Rinse cucumbers and pat them dry.
- Cut into ½-inch thick rounds.
- Place slices in a bowl, sprinkle with salt, toss and let sit 10–15 minutes to drain excess water.
- Rinse under cold water and pat dry.
- Whisk sugar, rice vinegar, soy sauce, sesame oil, garlic and red pepper flakes until sugar dissolves.
- Combine cucumbers and dressing, toss to coat.
- Refrigerate for at least 4 hours or up to 2 days.
- Stack slices on a plate, drizzle with chili oil and sprinkle with chopped green onions. Serve immediately.
Notes
You can substitute rice vinegar with red wine vinegar or distilled white vinegar. Swap sugar for honey or brown sugar if you prefer. Adjust the red pepper flakes to match your desired spice level. Keeping the peel adds texture, but peel the cucumbers if you prefer a milder mouthfeel.