Din Tai Fung Cucumber Salad

Name: Din Tai Fung Cucumber Salad
Prep time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Asian
Ingredients: 4 cups Persian cucumbers, cut into 1/2 inch chunks; 2 teaspoons coarse sea salt; 2 garlic cloves, grated; 3 tablespoons rice vinegar; 1 tablespoon mirin; 1 tablespoon chili sauce (sambal); 1 tablespoon honey; 1/2 tablespoon sesame oil

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This crunchy Asian cucumber salad is the restaurant copycat side dish you need on your table. The balanced flavors of sesame oil, chili paste and vinegar come together with a little honey to make this chilled cucumber salad simply divine. Let's talk about How To Make Din Tai Fung Cucumber Salad.

DIn Tai Fung cucumber salad on a black plate

My single experience at Din Tai Fung, the famous Taiwanese restaurant, was unforgettable. I wasn't familiar with this restaurant, but soon learned we had stumbled onto a gem of a Taiwanese restaurant (Their Hong Kong location even earned a Michelin star!).

After returning to the US, I found out that their cucumber salad has a cult following. Since so many of my favorite flavors are included in this vegetarian powerhouse of a side dish, I wanted to make it at home. And here it is!

What you'll need to make this salad:

ingredients for recipe laid out on a table and labeled

Before we get to the step by step directions, a few notes about the ingredients:

Cucumbers: I love using small Persian cucumbers in this recipe, but English cucumbers work well, too.

Sambal: the recipe calls for samba oelek, a popular chili pepper sauce you can find in most grocery stores or Asian markets. Substitute chili crisp, sriracha, or your favorite hot sauce.

Full ingredient list and measurements included in the printable recipe card below.

Step by step instructions for this copycat recipe:

1. Prep cucumber

To begin, clean and chop your fresh cucumbers into 1-inch thick pieces. Toss cucumber pieces into salt and let them rest in a colander for 30 minutes, draining off excess liquid.

2. Make sauce

While the cucumbers are brining, combine the dressing ingredients, including minced garlic, rice vinegar, chili oil and sesame oil in a small bowl. Whisk well. Set aside.

sweet and spicy dressing mixed in a bowl

After 30 minutes, rinse the salted cucumbers well under running water for 45-60 seconds to remove excess salt. Taste the cucumbers to ensure they are seasoned, but not too salty. Dry cucumbers well in a paper towel or kitchen towel to remove any extra water.

3. Combine sauce and cucumber

Toss the cucumbers into the mixed dressing. I like to transfer the cucumbers pieces and dressing to a zip top bag so the veggies stay as flat as possible and coated in dressing. If you have a shallow dish large enough for the cucumbers to lay in a single layer, that's also ideal.

sliced cucumbers tossed in dressing in a large zip top bag

4. Marinate + Serve

Cover and refrigerate for 4 hours. When ready to serve, remove from the refrigerator. Taste and adjust seasoning. Arrange on serving plate and pour marinade over cucumbers.

Looking for more Asian-inspired recipes?

FAQ's, Variations and Serving Suggestions:

What types of cucumbers can I use in this Din Tai Fung cucumber salad recipe?

Persian cucumbers are my preference, but English cucumbers are a good substitute. Both varieties have a thin skin that is both mild and pleasant tasting. Regular cucumbers have a high water content and lots of seeds, and the skin really needs to be peeled to enjoy it properly.

What should I serve with this crispy cucumber salad?

It's the perfect side dish for almost any Asian meal, including Korean Vegetable Pancakes with Shrimp and Miso Marinated Sea Bass.

Can I make this cold, crunchy cucumber salad spicier?

The salad dressing has a balanced spice from the sambal. If you're looking for a more fiery experience, dice or slice a fresno chile and add it to the dressing, or sprinkle over the top of your crunchy cucumbers after marinating them.

Do I have to marinate the cucumbers for 4 hours?

I have found 4 hours to be optimal, but in a rush, I've served them in as little as an hour. If I know I don't have the full time for the veggies to soak up the sauce, I may add a little more sambal and then drizzle the platter with a few additional drops of sesame oil before serving.

How to store leftover cucumber salad?

To store, transfer cucumbers to airtight container and keep in the refrigerator up to 48 hours. The crisp cucumbers will lose some of their bite the next day, but the flavors of the Din Tai Fung cucumbers in dressing will still be delicious.