Din Tai Fung Chilled Cucumber Salad is a crisp, refreshing appetizer that’s known for its perfect balance of tangy, savory, and slightly spicy flavors. Inspired by the beloved dish served at the iconic Taiwanese dumpling house, this cucumber salad is simple yet full of flavor—an ideal starter or side dish for any Asian-inspired meal.

Why You’ll Love This Recipe

This chilled cucumber salad is light, refreshing, and incredibly flavorful. The cucumbers stay crunchy while soaking in a delicious marinade that includes garlic, soy sauce, rice vinegar, and a hint of spice. It’s a quick and easy recipe that requires minimal ingredients but delivers maximum impact. Great for hot days or as a cooling contrast to rich, spicy dishes.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Persian or English cucumbers
Salt
Garlic
Soy sauce
Rice vinegar
Sugar
Sesame oil
Chili oil
Toasted sesame seeds (optional for garnish)

directions

Wash and slice the cucumbers into thick rounds or spears. If desired, use a melon baller to scoop out the seeds for presentation like Din Tai Fung’s version.
Place the cucumber slices in a bowl and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture.
Drain the cucumbers and gently pat them dry with paper towels.
In a separate bowl, whisk together minced garlic, soy sauce, rice vinegar, sugar, sesame oil, and chili oil.
Add the cucumbers to the dressing and toss until well coated.
Cover and refrigerate for at least 1 hour to let the flavors develop.
Before serving, garnish with toasted sesame seeds if desired.

Servings and timing

This recipe serves 4 as an appetizer or side dish.
Prep time: 10 minutes
Chill time: 1 hour
Total time: 1 hour 10 minutes

Variations

Add thinly sliced red chili or crushed red pepper flakes for extra heat.
Mix in a touch of grated ginger for an added zing.
Use honey or agave syrup instead of sugar for a natural sweetener.
Add a splash of mirin for a slightly sweeter and more complex flavor.

storage/reheating

Store any leftover cucumber salad in an airtight container in the fridge for up to 3 days.
This dish is served chilled and not meant to be reheated. Stir gently before serving to redistribute the dressing.

FAQs

What type of cucumber is best for this recipe?

Persian or English cucumbers are best because they are crisp and have fewer seeds.

Can I make this salad ahead of time?

Yes, it’s actually better after chilling for at least an hour. You can make it a day in advance.

Is this dish spicy?

It has a mild kick from the chili oil, but you can adjust the spice level to your preference.

Can I leave out the chili oil?

Yes, for a non-spicy version, simply omit the chili oil.

What does salting the cucumbers do?

It draws out excess water, making the cucumbers more crisp and allowing them to soak up the marinade better.

Can I use regular cucumbers?

Yes, but they may need to be peeled and de-seeded for the best texture.

Is this salad served cold or at room temperature?

It’s best served cold after marinating in the fridge.

Can I use soy sauce alternatives?

Yes, low-sodium soy sauce, tamari, or coconut aminos can be used depending on dietary needs.

What dishes pair well with this cucumber salad?

It’s great with dumplings, noodles, stir-fried dishes, or grilled meats.

How do I make the presentation like Din Tai Fung?

Cut thick cucumber rounds, scoop out the centers with a melon baller, and stack them neatly when serving.

Conclusion

Din Tai Fung Chilled Cucumber Salad is a simple yet flavorful dish that brings restaurant-quality taste to your table. With its crunchy texture and bold marinade, it’s the perfect side dish for a wide range of meals. Whether you’re replicating your favorite takeout experience or just need a quick and tasty salad, this recipe hits all the right notes.