Din Tai Fung Cucumber Salad Copycat Recipe
A refreshing and flavorful appetizer inspired by Din Tai Fung’s famous cucumber salad. This easy copycat recipe features crisp cucumbers marinated in a sweet, salty, garlicky, and mildly spicy dressing. It’s the perfect light side dish for any Asian-inspired meal and comes together in just 10 minutes!
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
Pro Tips: Use Persian cucumbers for best crunch. Marinate up to 2 hours for deeper flavor.
Avoid: Skipping salting step, using garlic powder instead of fresh, or marinating over 6 hours.
Vegan & Gluten-Free Friendly: Use tamari and skip chili oil for mild flavor.
Storage: Best within 24 hours. Do not freeze.