This Din Tai Fung-style cucumber salad is a quick and refreshing appetizer packed with bold flavors. Crunchy cucumbers are marinated in a savory, tangy, and slightly spicy dressing made with soy sauce, rice vinegar, garlic, and chili oil. It’s the perfect side dish for dumplings, noodles, or any Asian-inspired meal. Plus, this recipe is easy to make in under 15 minutes with simple ingredients!
Why You’ll Love This Recipe:✔ Easy & Quick – Ready in minutes with no special cooking skills needed.✔ Healthy & Refreshing – Light, hydrating, and full of flavor.✔ Perfect for Meal Prep – Stays fresh and crisp in the fridge for a few days.
Ingredients
- 1 lb Persian or English cucumbers
- ½ tbsp kosher salt
- 2 tbsp light soy sauce
- 2 tbsp rice vinegar
- ½ tbsp sugar
- 2 cloves garlic finely grated
- ½ tbsp chili oil adjust to taste
- ½ tbsp sesame oil
Instructions
- Prepare the cucumber – Cut the cucumber into matchsticks or bite-sized chunks, and place them in a bowl.
- Salt the cucumber – Sprinkle the cucumber pieces with 1 tsp of salt and toss to coat evenly. Let them sit for about 10 minutes to release excess moisture.
- Drain and squeeze – After the cucumbers have released moisture, gently press them to remove any liquid. This step helps keep the salad crunchy.
- Make the dressing – In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and minced garlic until the sugar dissolves. Add chili oil if you want a bit of heat.
- Combine – Pour the dressing over the cucumbers and toss well to coat.
- Garnish – Sprinkle toasted sesame seeds on top for an extra touch of flavor and crunch.
- Serve – Enjoy immediately, or refrigerate for 15–30 minutes to let the flavors meld together.
Video
Notes
Tips for the Best Cucumber Salad
•Use Persian or English cucumbers – They’re naturally crisp, seedless, and have thin skin, making them perfect for this recipe.
•Don’t skip salting – It removes excess moisture, so the cucumbers stay crunchy even after marinating.
•Make it ahead – This salad tastes even better after sitting for a few hours in the fridge!
Serving Suggestions
This cucumber salad pairs beautifully with:
•Soup dumplings (xiaolongbao) – Just like at Din Tai Fung!
•Spicy noodles – The cool cucumbers balance out bold flavors.
•Rice dishes – A great side for grilled meats or tofu.
Storage Tips
•Fridge: Store leftovers in an airtight container for up to 3 days.
•Make ahead: Prepare the cucumbers and dressing separately, then mix them before serving for the freshest texture.
This Din Tai Fung cucumber salad copycat recipe is so simple yet incredibly flavorful. It’s a must-try if you love Asian appetizers or need a quick, healthy side dish. Give it a try and let me know what you think!
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Learned something new today!