How To Make Din Tai Fung-Style Cucumber Salad At Home

If you’ve ever visited Din Tai Fung, you know that their Din Tai Fung cucumber salad is a must-try appetizer. This simple yet flavorful dish is the perfect balance of crisp, refreshing cucumbers, infused with a delicious blend of garlic, soy sauce, rice vinegar, and chili oil. It’s the ideal cooling side dish to complement rich and savory dishes like dumplings and noodles.

The good news? You don’t have to visit the restaurant to enjoy this iconic dish. With just a handful of ingredients and a few easy steps, you can recreate the Din Tai Fung cucumber salad recipe at home—fresh, crunchy, and bursting with bold flavors.

• In this recipe, I’ll show you:
• The key ingredients that make this salad irresistible
• A simple step-by-step method to achieve the perfect crunch
• Pro tips for marinating and customizing the flavor

What Makes Din Tai Fung’s Cucumber Salad So Special?

Din Tai Fung’s cucumber salad stands out for its perfect balance of flavors and textures, making it a favorite appetizer among food lovers. Unlike ordinary cucumber salads, this dish is carefully crafted to deliver a harmonious mix of sweet, savory, and spicy elements in every bite.

The secret lies in the fresh, crunchy cucumbers, which are lightly salted to enhance their crispness and absorb the rich flavors of the garlic-soy dressing. This dressing combines soy sauce, rice vinegar, sugar, and chili oil, creating a bold, tangy, and slightly spicy taste that keeps you coming back for more.

Not only is this salad quick and easy to prepare, but it also makes a refreshing and light appetizer that pairs beautifully with dumplings, noodles, or any hearty main course. Whether you’re looking for a simple side dish or a flavorful snack, this Din Tai Fung-style cucumber salad is a must-try!

Ingredients You’ll Need for This Recipe

To recreate the authentic Din Tai Fung cucumber salad at home, you’ll need a few simple ingredients that come together to create its signature bold and refreshing flavor. Here’s what you’ll need and why each ingredient is essential:

• Cucumbers – The star of the dish! Persian, English, or Kirby cucumbers work best because they have thin skins, fewer seeds, and a naturally crisp texture. These varieties stay crunchy even after marinating.
• Garlic, soy sauce, and vinegar – This combination creates the classic Taiwanese-style dressing, adding a savory, umami-rich, and slightly tangy taste that enhances the freshness of the cucumbers.
• Chili oil and sesame oil – These oils bring in the authentic Din Tai Fung kick—chili oil adds a touch of heat, while sesame oil provides a deep, nutty aroma that rounds out the flavors beautifully.
• Sugar and salt – These two ingredients play a key role in balancing flavors. Salt also helps draw out excess moisture from the cucumbers, making them even crunchier and more flavorful after marinating.

With these simple yet powerful ingredients, you’ll be able to make a restaurant-quality cucumber salad in just minutes!

Step-by-Step Guide to Making Din Tai Fung’s Cucumber Salad

Making this Din Tai Fung-style cucumber salad at home is quick and easy! Follow these simple steps to achieve the perfect crisp texture and bold flavor.

1. Prepping the Cucumbers

• Wash and slice the cucumbers into thick rounds or bite-sized pieces.
• Sprinkle salt over the cucumber slices and let them sit for about 10–15 minutes. This process helps draw out excess moisture, ensuring they stay extra crunchy.
• After resting, rinse off the salt and pat the cucumbers dry with a paper towel.

To achieve perfectly sliced cucumbers for this Din Tai Fung cucumber salad, a sharp and reliable knife is essential. The Ninja NeverDull Essential Knife Set offers precision stainless steel blades with a built-in sharpener, ensuring effortless and uniform slicing. A clean cut not only enhances presentation but also helps the cucumbers absorb the seasoning evenly, making each bite flavorful and refreshing.

2. Making the Garlic-Soy Dressing

• In a small bowl, mix together
  • Minced garlic (for a punch of flavor)
  • Soy sauce (adds a rich, umami taste)
  • Rice vinegar (provides tanginess)
  • Sugar (balances the flavors)
  • Chili oil (adds a slight kick)
  • Sesame oil (brings a nutty aroma)
• Stir well until the ingredients are fully combined.

3. Marinating the Cucumbers

• Place the prepped cucumbers in a bowl and pour the garlic-soy dressing over them.
• Toss well to ensure every piece is coated in the flavorful marinade.
• Let the cucumbers chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

4. Serving Tips

• Garnish with sesame seeds, chopped scallions, or extra chili flakes for added texture and flavor.
• Serve as a refreshing side dish with dumplings, noodles, fried rice, or stir-fried dishes.
• Enjoy it chilled for the best taste!

With these simple steps, you’ll have a delicious, restaurant-quality cucumber salad ready to impress.

Pro Tips for the Best Homemade Cucumber Salad

Want to take your Din Tai Fung-style cucumber salad to the next level? Here are some pro tips to help you achieve the best flavor, texture, and presentation every time!

1. How Long to Marinate for the Best Texture and Taste

• For a quick and fresh flavor, marinate for at least 30 minutes in the refrigerator.
• If you prefer a deeper, more intense taste, let the cucumbers sit for 2–3 hours to fully absorb the dressing.
• Avoid marinating for more than 24 hours, as the cucumbers may lose their crunch.

2. Adjusting Spice Levels – Making It Mild or Extra Spicy

• Mild version: Reduce or skip the chili oil and add a pinch of white pepper for subtle warmth.
• Extra spicy: Add more chili oil, red pepper flakes, or finely chopped fresh chilies for a bolder kick.
• Balanced heat: Start with a small amount of chili oil and gradually increase to your preferred spice level.

3. Best Ways to Store Leftovers for Meal Prepping

• Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• The flavors will continue to develop, but the cucumbers may release more liquid—drain excess moisture before serving.
• For meal prep, keep the dressing separate and mix just before eating to maintain maximum crunch.

4. Pairing Suggestions – Serving with Dumplings, Noodles, or Rice Dishes

• This cucumber salad is the perfect appetizer to pair with Din Tai Fung-style dumplings, wontons, or bao buns.
• Serve it alongside garlic noodles, fried rice, or stir-fried vegetables for a balanced meal.
• It also works well as a refreshing side dish for grilled meats, tofu, or even sushi!

With these pro tips, you’ll be able to customize and enjoy this delicious homemade cucumber salad just like at Din Tai Fung!

Frequently Asked Questions (FAQs)

Here are answers to some common questions about making Din Tai Fung-style cucumber salad at home.

1. Can I Make This Salad Ahead of Time?

Yes! You can prepare the salad ahead of time and store it in the refrigerator for up to 2 days. However, for the best texture, it’s recommended to marinate for 30 minutes to 3 hours before serving. If making ahead, store the dressing separately and toss with the cucumbers just before serving to maintain maximum crunch.

2. What’s the Best Substitute for Chili Oil?

If you don’t have chili oil, here are some great alternatives:

• Crushed red pepper flakes – Adds spice without extra oil.
• Sriracha or hot sauce – Provides heat with a slight tang.
• Sesame oil + cayenne pepper – Mimics chili oil’s rich and spicy flavor.
• Omit it entirely if you prefer a milder version.

3. How Do I Keep the Cucumbers Extra Crunchy?

To maintain the crispest texture:

• Salt the cucumbers and let them sit for 10–15 minutes to draw out excess moisture before rinsing and drying.
• Use Persian, English, or Kirby cucumbers, as they have thinner skins and fewer seeds.
• If serving later, store the dressing separately and mix just before eating.

4. Can I Use Regular Cucumbers Instead of Persian or English Ones?

Yes, but with some adjustments! Regular cucumbers have thicker skins and more seeds, which can make the salad watery and less crunchy. To use them:

• Peel the skin if it’s too thick.
• Remove excess seeds by scooping them out with a spoon.
• Salt and drain them longer to remove extra moisture.

With these FAQs, you’ll be able to customize and perfect your homemade Din Tai Fung cucumber salad with ease!

Now that you know how to make Din Tai Fung’s famous cucumber salad at home, you’re just a few steps away from enjoying this refreshing, crunchy, and flavorful appetizer anytime you want! By following the key steps—prepping the cucumbers, making the garlic-soy dressing, marinating for the best flavor, and serving with the perfect garnish—you can recreate this iconic dish with ease.

I’d love to hear how your homemade cucumber salad turns out! Give this recipe a try and leave a comment below with your experience, any customizations you made, or questions you have. Your feedback helps build a community of food lovers who enjoy making restaurant-style dishes at home!