How to Make Din Tai Fung Cucumber Salad in 6 Easy Steps

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Din Tai Fung Cucumber Salad is one of those crisp, refreshing dishes that makes simple ingredients shine. I grew up in Greece, where we treat vegetables like treasures—especially when they’re raw, crunchy, and bright. Living in the USA now, I still carry that love for freshness into my everyday cooking. This salad blends Asian and Mediterranean ideas beautifully, creating something quick, healthy, and full of flavor.

What I love most about Din Tai Fung Cucumber Salad is how it balances texture and taste in every bite. The cool cucumbers are perfectly crisp, and the dressing is just the right mix of tangy, garlicky, spicy, and sweet. It’s ideal for summer lunches, light dinners, or serving alongside dumplings or noodles. And it’s one of those salads that gets even better as it sits—always a win in my kitchen.

Why You Will Love This Din Tai Fung Cucumber Salad

What Makes This Salad So Irresistible

The cucumbers stay crisp and refreshing, even after marinating.
The dressing hits every note—savory, tangy, spicy, and a little sweet.
It uses just a few ingredients but delivers big flavor.
It’s naturally gluten-free and low in calories.

Why It’s a Favorite in My Kitchen

I can prep it ahead—it gets better as it chills.
It pairs perfectly with dumplings, grilled meat, or rice bowls.
It’s great for warm days when I want something light and clean.
It satisfies my craving for something crunchy, zesty, and bright.

Ingredients for Din Tai Fung Cucumber Salad

All you need are fresh, simple ingredients to recreate this restaurant favorite at home.

1 lb Persian or English cucumbers, sliced into ½-inch thick rounds
I prefer Persian cucumbers for their crunch and mild sweetness.
1/2 tablespoon kosher salt
This helps draw out water to keep the cucumbers crisp.
2 tablespoons soy sauce
Use low-sodium if you prefer a lighter saltiness.
2 tablespoons rice vinegar
Choose unseasoned for a clean, tangy taste.
1/2 tablespoon sugar
Balances the acidity and brings a subtle sweetness.
2 garlic cloves, finely minced or grated
Fresh garlic gives the most vibrant flavor.
1/2 tablespoon chili oil, plus more for serving
Adds just the right amount of heat.
1/2 tablespoon toasted sesame oil
Brings a nutty richness that ties everything together.

How to Choose the Best Ingredients for Din Tai Fung Cucumber Salad

Start with the freshest ingredients to let this simple salad shine.

Choose Persian or English cucumbers—they’re seedless, crisp, and never bitter.
Use kosher salt like Diamond Crystal for more even seasoning.
Pick a light soy sauce if you want milder saltiness.
Go for unseasoned rice vinegar—it gives the cleanest, sharpest flavor.
Always use fresh garlic—avoid pre-minced or powdered versions.
Select toasted sesame oil with a rich aroma for deep, nutty notes.
Try a fragrant chili oil—homemade or high-quality store-bought makes a big difference.
For extra crunch, you can add sesame seeds or thinly sliced scallions as garnish.

How to Make Din Tai Fung Cucumber Salad

Follow these simple steps to bring this crisp, savory salad to life.

Step-by-step images showing how to prepare Din Tai Fung cucumber salad: salting cucumbers, draining slices, mixing soy garlic dressing, and marinating — Step-by-step preparation of Din Tai Fung cucumber salad – from salting cucumbers to whisking the savory dressing.

Salt the cucumbers: Toss cucumber slices with salt in a bowl. Let them rest for 30 minutes.
Rinse and dry: Rinse cucumbers under cold water to remove excess salt. Pat them completely dry.
Make the dressing: In a small bowl, whisk together soy sauce, vinegar, sugar, garlic, chili oil, and sesame oil.
Toss and marinate: Add cucumbers to the dressing. Toss gently to coat.
Chill: Let the salad sit in the fridge for 10 to 30 minutes to absorb flavors.
Serve: Plate the salad, then drizzle extra chili oil or sprinkle with sesame seeds if desired.

Serving Suggestions for Din Tai Fung Cucumber Salad

How I Love to Enjoy It at Home

Serve as a starter or side with dumplings or noodles.
Add to a rice bowl for crunch and brightness.
Pair with grilled chicken, fish, or tofu for balance.
Enjoy it chilled as a light snack on warm days.

Bring to potlucks—it travels well and stays crisp.
Use in a build-your-own bowl bar with grains and proteins.
Offer as a refreshing side during BBQs or summer dinners.
Pack it for lunch alongside edamame or soba noodles.

Mistakes to Avoid When Making Din Tai Fung Cucumber Salad

Common Prep Mistakes to Watch Out For

Don’t skip salting the cucumbers—they’ll turn watery.
Avoid using thick-skinned cucumbers—they’re too tough.
Don’t use pre-minced garlic—it dulls the flavor.
Rinse cucumbers briefly—too long, and they lose flavor.

Flavor and Texture Mistakes to Avoid

Don’t overdress—the salad will get soggy.
Avoid weak chili oil—it won’t bring enough heat.
Don’t forget to dry the cucumbers—wet slices dilute flavor.
Toss gently to keep the cucumbers crisp and intact.

How to Store Din Tai Fung Cucumber Salad

Refrigerating Din Tai Fung Cucumber Salad

Store in an airtight container for up to 3 days.
Stir before serving to recoat with dressing.
Let sit at room temp for 10 minutes before eating.
For best texture, enjoy within 24 hours.

Freezing Din Tai Fung Cucumber Salad

I don’t recommend freezing—cucumbers lose their crunch.
You can freeze the dressing separately in a small jar.
Thaw dressing in the fridge and whisk before using.
Always prep cucumbers fresh when ready to serve again.

Health Benefits of Din Tai Fung Cucumber Salad

Cucumbers are hydrating and rich in antioxidants.
Garlic supports immune health and offers natural anti-inflammatory benefits.
Sesame oil provides heart-healthy unsaturated fats.
Rice vinegar helps aid digestion and balance blood sugar.
Chili oil may help boost metabolism and circulation.
This salad is low in calories and high in flavor—perfect for clean eating.

More Fresh Favorites

Love this refreshing salad? These cool, creamy, and crisp recipes make the perfect next bite.

Deviled Egg Potato Salad – Creamy, comforting, and full of bold deviled egg flavor.
Smashed Potato Salad – Crispy edges, tender centers, and a herby punch.
Creamy Pasta Salad – Light, silky pasta salad that’s ideal for potlucks or lunch boxes.
Erewhon Kale Salad – Trendy, tangy, and packed with superfoods — a true feel-good dish

Din Tai Fung Cucumber Salad

A crisp, garlicky, and refreshing cucumber salad inspired by Din Tai Fung. Made with just 6 ingredients and ready in minutes, it’s the perfect light side for any meal.

Equipment

Knife
Cutting board
Mixing bowls (2)
Fine mesh strainer
Measuring spoons
Whisk or fork
Paper towels

Ingredients

1 lb Persian or English cucumbers sliced into ½-inch thick rounds
½ tablespoon kosher salt
2 tablespoons soy sauce low sodium if preferred
2 tablespoons unseasoned rice vinegar
½ tablespoon sugar
2 garlic cloves minced or grated
½ tablespoon chili oil plus more for serving
½ tablespoon toasted sesame oil

Instructions

Toss cucumber slices with salt in a bowl. Let sit 30 minutes.
Rinse cucumbers under cold water and pat completely dry.
In another bowl, whisk soy sauce, rice vinegar, sugar, garlic, chili oil, and sesame oil.
Add cucumbers to the dressing and toss gently to coat.
Chill the salad in the fridge for 10–30 minutes before serving.
Optional: Drizzle extra chili oil before serving for more heat.

Notes

Persian cucumbers work best for crunch and mild sweetness.

Drying the cucumbers well helps prevent a watery salad.

Salad can be stored in the fridge for up to 3 days.

Garnish with sesame seeds or scallions if desired.

A Salad That Surprises You

What I love most about this salad is how something so simple can feel so bold and memorable. The crunch, the tang, the gentle heat—it all just clicks. And the longer it chills, the better it tastes. It’s the kind of dish that feels light yet deeply satisfying, the way good food should. Whether you’re plant-based or just trying to eat clean, this salad fits beautifully into your routine. It’s quick, nourishing, and full of character. I have a feeling once you make it, you’ll be coming back to it again and again—just like I do.

FAQs

1. What’s the difference between cucumber salad and pickles?

While both use vinegar, cucumber salad is freshly dressed and eaten within hours. Pickles are fermented or brined long-term.

2. How many calories are in Din Tai Fung cucumber salad?

On average, it contains about 60–80 calories per serving, depending on the oil and sugar amounts used.

3. What is Din Tai Fung vinegar?

It typically refers to a mix of rice vinegar and soy sauce used in their dipping sauces—bright, savory, and tangy.

4. Is eating cucumber salad healthy?

Yes! It’s low in calories, hydrating, and packed with fiber, antioxidants, and healthy fats from the dressing.

5. What’s in the viral cucumber salad?

Most viral versions include cucumbers, chili oil, garlic, vinegar, and sesame—very similar to this Din Tai Fung style.

6. Are cucumbers or pickles healthier?

Cucumbers are lower in sodium and calories. Pickles add probiotics but can be high in salt—moderation is key.

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