Din Tai Fung Cucumber Salad

Chef Ellie

Recreate the iconic Din Tai Fung Cucumber Salad at home with this easy recipe. Crisp, refreshing, and full of flavor—perfect for any meal!

Prep Time 15

Total Time 15

Course Side Dish, Appetizer

Cuisine Chinese

Servings 4 slices

Calories 120 kcal

Persian cucumbers 4-5 pieces: These small, tender cucumbers are perfect for their crisp texture and mild flavor. English cucumbers work well as a substitute if needed.

Soy sauce 2 tbsp: Adds that essential savory umami kick.
Rice vinegar 1 tbsp: Balances the flavors with a tangy brightness.
Sugar 1 tsp: Just a touch to enhance the dressing’s depth.
Sesame oil 1 tbsp: For a nutty, aromatic finish.
Minced garlic 2 cloves: The star ingredient that gives this dish its signature punch.

Chili flakes ½ tsp: For a hint of heat, if you like it spicy.
Toasted sesame seeds 1 tsp: A simple garnish that adds texture and visual appeal.

When selecting cucumbers look for firm ones with smooth, unblemished skin. If using larger cucumbers, slice them into quarters and remove the seeds to keep the salad crisp and fresh.

Start by washing your cucumbers thoroughly. If you’re using Persian cucumbers, there’s no need to peel them—just slice off the ends.
Slice the cucumbers into thin rounds or half-moons, depending on your preference. Aim for about ¼-inch thick slices for the perfect balance of crunch and bite.
Pro Tip: To keep your cucumbers crisp, lightly salt the slices and let them sit for 10-15 minutes. This draws out excess moisture, ensuring the salad doesn’t get watery. After that, give them a quick rinse and pat them dry with a paper towel.

In a bowl, combine your soy sauce, rice vinegar, sesame oil, sugar, and minced garlic.
Whisk together until the sugar dissolves completely and the dressing is smooth. If you’re adding chili flakes for a little spice, mix them in now.
Pro Tip: For a more intense garlic flavor, you can let the dressing sit for 5-10 minutes to allow the flavors to meld together.

In a large mixing bowl, add the cucumber slices and pour the dressing over the top.
Gently toss everything together, ensuring each slice is coated in that savory, tangy goodness.
For the final touch, sprinkle toasted sesame seeds over the salad for a bit of crunch and extra flavor.
And that’s it! You now have a vibrant, flavorful Din Tai Fung cucumber salad ready to serve. Enjoy it right away or let it chill in the fridge for 10-15 minutes for even more refreshing flavor.
Pro Tip: This salad is best enjoyed fresh, but if you need to make it ahead of time, keep the dressing separate and toss it with the cucumbers just before serving to maintain that perfect crunch!

Nutrition Information (Per Serving)