Love Din Tai Fung’s famous cucumber salad? This Din Tai Fung Cucumber Recipe is crunchy, garlicky, tangy, and spicy—made in minutes!
I’ll admit it—I went to Din Tai Fung for the dumplings. The hype is real, and if you’ve had their soup dumplings, you know exactly what I’m talking about. But while everyone at my table was focused on those little flavor bombs, I was over here obsessing over the cucumbers.
Yep, cucumbers.
It sounds ridiculous, right? Like, out of all the things to love at Din Tai Fung, why would a simple cucumber salad steal the show? But if you’ve had it, you get it. It’s crisp, cool, slightly sweet, tangy, garlicky, and just spicy enough to make you want another bite. And another.
So, of course, I had to figure out how to make it at home. And let me tell you—this recipe is as close as it gets. It’s also one of those side dishes that somehow makes everything better. Pair it with dumplings, noodles, grilled meats, or just eat it straight from the bowl (I won’t judge).
If you love easy recipes with huge flavor payoff, this Din Tai Fung cucumber recipe is for you.
Why You’ll Love This Din Tai Fung Cucumber Recipe?
- It’s ridiculously simple. Just chop, mix, and let the flavors meld—no cooking required.
- Packed with bold flavors. It’s garlicky, tangy, slightly sweet, and has just enough heat.
- Pairs with everything. Seriously, try it with dumplings, stir-fry, or even BBQ.
- Make-ahead friendly. It actually tastes better after chilling for a bit.
- Light and refreshing. The perfect side to balance out richer dishes.
Ingredient Notes:
This isn’t your average cucumber salad. The right balance of ingredients is what makes it so good.
Cucumbers
You’ll want something crisp and seedless. Persian or English cucumbers work best because they stay crunchy and don’t get too watery. If you’re using regular cucumbers, I’d peel them and remove the seeds for the best texture.
Rice Vinegar (or Black Vinegar)
Rice vinegar gives a bright, clean tanginess, while black vinegar has a deeper, more complex flavor. Either works, so use whatever you have!
Soy Sauce
Adds umami richness and balances the acidity. If you’re watching your sodium, go for a low-sodium version.
Sesame Oil
This gives it that nutty, slightly toasty flavor that makes the dish taste restaurant-worthy. A little goes a long way!
Brown Sugar
Just a touch—it balances out the vinegar’s sharpness and enhances all the other flavors.
Fresh Garlic
Minced or grated, it packs a punch and infuses the dressing with bold, garlicky goodness.
Red Chili Flakes
This is what gives the salad that subtle heat. Want it spicier? Add more. Not a spice fan? Use just a pinch or leave it out.
Sesame Seeds
For garnish, crunch, and a little extra nuttiness. Plus, they make the salad look fancy.
How To Make Din Tai Fung Cucumber?
Step 1: Prep the Cucumbers
Start by washing your cucumbers well. Slice them into quarters lengthwise, then chop them into bite-sized pieces. Toss them into a bowl and sprinkle a generous pinch of salt over them.
Why? Because salting the cucumbers draws out excess water, making them crunchier and better at soaking up the dressing. Let them sit for 15 minutes while you make the dressing.
Step 2: Make the Dressing
Want To Save This Recipe?
In a separate bowl, whisk together:
- 2 tablespoons rice vinegar (or black vinegar)
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 1 clove fresh garlic, minced or grated
- 1 teaspoon red chili flakes
This dressing is where the magic happens—it’s savory, tangy, slightly sweet, and just spicy enough to keep you coming back for more.
Step 3: Rinse & Drain the Cucumbers
After 15 minutes, you’ll notice the cucumbers have released some moisture. Rinse them under cold water to remove excess salt, then drain well. (If you don’t want a watery salad, pat them dry with a paper towel too.)
Step 4: Toss Everything Together
Add the drained cucumbers to the bowl with the dressing. Toss everything together until all the pieces are coated in that ridiculously flavorful sauce.
Step 5: Garnish & Serve
Transfer the cucumbers to a serving dish and sprinkle sesame seeds on top.
You can eat it right away, but letting it chill in the fridge for 30 minutes makes it even better. The flavors meld, the cucumbers soak up the dressing, and it somehow gets even more addictive.
Storage Options:
- Fridge: Store leftovers in an airtight container for up to 2 days. The cucumbers will soften slightly, but they’ll still taste amazing.
- Not freezer-friendly: Cucumbers have too much water, so freezing them would turn them into mush. Stick to fresh!
Variations and Substitutions:
Want to switch things up? Here are some easy tweaks:
- Milder version: Skip the chili flakes and use white pepper instead.
- Sweeter twist: Add a drizzle of honey or an extra pinch of brown sugar.
- Extra crunch: Toss in crushed peanuts or thinly sliced radishes.
- More umami: A splash of oyster sauce deepens the savory notes.
- Gluten-free version: Use tamari or coconut aminos instead of soy sauce.
What to Serve with Din Tai Fung Cucumber?
This dish is super versatile and works with all kinds of meals. Here are a few ideas:
- Dumplings – The perfect pairing (especially with soup dumplings or potstickers).
- Noodles – Works beautifully with sesame noodles or Dan Dan noodles.
- Grilled meats – A fresh contrast to BBQ pork, teriyaki chicken, or short ribs.
- Rice dishes – A great side for fried rice or jasmine rice bowls.
- Bento box meals – A perfect addition to any Asian-inspired lunch.
Frequently Asked Questions:
Do I really need to salt the cucumbers first?
Yes! It makes them crunchier and better at absorbing the dressing. Totally worth the extra step.
Can I make this ahead of time?
Yep! In fact, it tastes even better after chilling for 30 minutes. Just know the cucumbers will soften a little over time.
What’s the best cucumber to use?
Persian or English cucumbers are ideal. They’re crisp, mild, and don’t have too many seeds. If using regular cucumbers, peel them first for the best texture.
And there you have it—your own homemade Din Tai Fung cucumber salad! It’s crunchy, slightly spicy, and totally addictive. Try it out, and let me know what you think! Just don’t be surprised if you start making it every week.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Din Tai Fung Cucumber Recipe
Ingredients
For the Cucumbers
- 3 large cucumbers Persian or English recommended
- Salt for drawing out moisture
For the Dressing
- 2 tablespoons rice vinegar or black vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 1 clove fresh garlic minced or grated
- 1 teaspoon red chili flakes adjust to preference
For Garnish
- 1 tablespoon sesame seeds
Instructions
Prepare the Cucumbers
- Wash the cucumbers thoroughly under running water.
- Cut each cucumber into quarters lengthwise, then slice them into bite-sized pieces.
- Place the chopped cucumbers in a bowl and sprinkle them with a generous pinch of salt. Allow them to sit for 15 minutes to extract excess moisture, which enhances their crunch and allows them to better absorb the dressing.
Prepare the Dressing
- In a separate bowl, combine the rice vinegar, soy sauce, sesame oil, brown sugar, minced garlic, and red chili flakes.
- Whisk the ingredients together until the sugar dissolves and the dressing is well blended.
Rinse and Drain the Cucumbers
- After 15 minutes, rinse the cucumbers thoroughly under cold water to remove excess salt.
- Drain the cucumbers well, patting them dry with a paper towel to prevent excess moisture from diluting the dressing.
Toss the Cucumbers in the Dressing
- Add the drained cucumbers to the bowl containing the dressing.
- Toss the cucumbers gently to ensure all pieces are evenly coated with the dressing.
Garnish and Serve
- Transfer the dressed cucumbers to a serving dish.
- Sprinkle sesame seeds on top for added texture and flavor.
- Serve immediately for a crisp and refreshing taste, or refrigerate for 30 minutes to allow the flavors to fully develop.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
