Love Din Tai Fung Cucumber Salad? Here’s How to Make It at Home!
Din Tai Fung’s cucumber salad is a legendary appetizer known for its crisp texture, garlicky punch, and perfect balance of sweet, salty, and spicy flavors. This refreshing dish is the ideal start to any meal, offering a light yet flavorful bite that cleanses the palate.
Whether you’re a fan of Din Tai Fung’s famous dumplings or simply love Asian-inspired salads, this easy Din Tai Fung cucumber recipe is a must-try. It’s quick to prepare, requires only a handful of ingredients, and delivers restaurant-quality flavors right in your own kitchen!
Table of Contents
Recipe Timeline
| Preparation Time | Cooking Time | Servings |
|---|---|---|
| 10 minutes | 0 minutes | 2-4 people |
Ingredients and Kitchen Tools Needed
Kitchen Tools Needed
| Tool | Alternative |
|---|---|
| Sharp knife | Vegetable slicer |
| Cutting board | Any flat, clean surface |
| Mixing bowl | Any large container |
| Measuring spoons | Eyeballing (less precise) |
| Strainer | Colander |
Ingredients (With Substitutions)
| Ingredient | Quantity | Possible Substitutions |
|---|---|---|
| Persian cucumbers | 4 small | English cucumber (seeded) |
| Salt | ½ tsp | Kosher salt or sea salt |
| Sugar | 1 tbsp | Honey or maple syrup |
| Rice vinegar | 1 tbsp | Apple cider vinegar or white vinegar |
| Soy sauce | 2 tbsp | Tamari (for gluten-free option) |
| Garlic (minced) | 3 cloves | Garlic powder (½ tsp) |
| Chili oil | 1 tbsp | Crushed red pepper flakes + sesame oil |
| Sesame seeds | 1 tsp | Optional for garnish |
| Green onions (chopped) | 1 stalk | Optional for garnish |
How to Make Din Tai Fung Cucumber Recipe
Prepare the Cucumbers
- Wash the cucumbers thoroughly and pat them dry.
- Slice off the ends, then cut them into 1-inch thick rounds or diagonal slices for better presentation.
Salt the Cucumbers
- Place the sliced cucumbers in a mixing bowl.
- Sprinkle ½ teaspoon of salt over them, toss well, and let them sit for 10 minutes to draw out excess moisture.
- Drain and pat them dry using a paper towel.
Make the Dressing
- In a small bowl, whisk together sugar, rice vinegar, soy sauce, minced garlic, and chili oil.
- Stir well until the sugar dissolves.
Mix and Marinate
- Pour the dressing over the cucumbers and toss until evenly coated.
- Cover and refrigerate for at least 30 minutes for the flavors to meld (optional but highly recommended).
Garnish and Serve
- Before serving, sprinkle with sesame seeds and chopped green onions.
- Serve chilled and enjoy!
Pro Chef Tips:
Use Persian cucumbers for extra crunch—avoid waxy-skinned cucumbers.
Marinate longer (up to 2 hours) for a deeper, richer flavor.
For a spicier kick, add extra chili oil or crushed red pepper flakes.
Common Mistakes to Avoid:
Skipping the salting step—this makes the cucumbers watery and dilutes the flavor.
Not using fresh garlic—powdered garlic won’t give the same punchy aroma.
Over-marinating—leaving it too long (over 6 hours) can make cucumbers too soft.
Additional Insights & Variations
A Brief History of Din Tai fung Cucumber Salad Recipe
Din Tai Fung, the globally renowned Taiwanese restaurant, is best known for its soup dumplings (xiao long bao), but its cucumber salad has also gained a cult following. To learn more about the history of this legendary restaurant, visit Din Tai Fung’s official website . This simple yet bold-flavored appetizer is a staple in Taiwanese cuisine, reflecting the region’s love for fresh, vibrant ingredients.
Health Benefits of This Asian Cucumber Salad Recipe
Low in Calories: Perfect for weight-conscious eaters.
Rich in Antioxidants: Garlic and sesame seeds provide immune-boosting benefits.
Boosts Metabolism: The chili oil adds a thermogenic effect that helps burn calories.
Storage Tips
This din tai fung cucumber salad is best enjoyed fresh to maintain its crispness and vibrant flavor. However, if you have leftovers, store them in an airtight container and keep it in the refrigerator for up to 24 hours. The salad may slightly lose its crunch over time, but it will still be flavorful.
Avoid freezing this salad. Cucumbers have high water content, and freezing them will cause them to lose their crunch and become mushy, making the texture less enjoyable. For the best experience, it’s recommended to prepare and consume the salad within a day of making it.
Dietary Modifications
Gluten-Free: Swap soy sauce for tamari or coconut aminos.
Keto-Friendly: Reduce sugar or replace it with a keto sweetener.
Low-Sodium: Use low-sodium soy sauce or reduce added salt. If you’re interested in exploring more Asian-inspired appetizers, check out our Egg Roll Wrapper Goat Cheese Jalapeño Recipe, which offers a delightful fusion of flavors.
FAQ About Din Tai fung Cucumber Recipe
Can I make this Spicy cucumber salad recipe ahead of time?
Yes! It tastes best after marinating for 30 minutes to 2 hours, but avoid keeping it for more than a day.
What type of cucumbers work best?
Persian cucumbers are ideal due to their thin skin and crunchy texture. If using English cucumbers, remove the seeds for better consistency.
Can I make it without chili oil?
Absolutely! Just leave out the chili oil for a milder version, or replace it with sesame oil for a rich, nutty flavor.
Is this dish vegan-friendly?
Yes! This recipe is 100% plant-based and perfect for a vegan diet.
Final Thoughts & Call to Action
If you love Din Tai Fung’s cucumber salad, you’ll love how easy it is to recreate at home! This refreshing, crunchy, and flavorful dish is the perfect quick side for any meal, adding a burst of freshness to your table. Whether you’re hosting a dinner party or just craving a light snack, this salad is sure to impress.
Have you tried making this recipe? Share your experience in the comments below! We’d love to hear your thoughts and any creative twists you made.
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Din Tai Fung Cucumber Salad Copycat Recipe
Equipment
- Sharp knife (or vegetable slicer)
- Cutting board (or any clean surface)
- Mixing bowl (or large container)
- Measuring spoons (or eyeball measurements)
- Strainer (or colander)
Ingredients
- 4 small Persian cucumbers sliced (or English cucumber, seeded)
- ½ tsp salt or kosher salt/sea salt
- 1 tbsp sugar or honey/maple syrup
- 1 tbsp rice vinegar or apple cider/white vinegar
- 2 tbsp soy sauce or tamari for gluten-free
- 3 cloves garlic minced (or ½ tsp garlic powder)
- 1 tbsp chili oil or crushed red pepper flakes + sesame oil
- 1 tsp sesame seeds optional, for garnish
- 1 stalk green onions chopped (optional, for garnish)
Instructions
Prepare the Cucumbers:
- Wash and dry the cucumbers. Slice off the ends and cut into 1-inch rounds or diagonal slices.
Salt the Cucumbers:
- Add sliced cucumbers to a bowl. Sprinkle with ½ tsp salt, toss, and let sit for 10 minutes. Drain and pat dry.
Make the Dressing:
- In a separate bowl, whisk together sugar, rice vinegar, soy sauce, garlic, and chili oil.
Mix and Marinate:
- Pour the dressing over cucumbers. Toss to coat. Cover and refrigerate for at least 30 minutes.
Garnish and Serve:
- Before serving, top with sesame seeds and chopped green onions. Serve chilled.
Notes
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