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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.
5 from 1 vote
Print Recipe
Cuisine Chinese

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!
 
Tried this recipe? Leave a comment below or tag me on social media!