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finished recipe piled high on a black plate

Din Tai Fung Cucumber Salad



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


  1. To begin, clean and chop your cucumbers into 1-inch thick slices. Toss cucumbers into salt and let them rest in a colander for 30 minutes, draining off excess liquid.
  2. While the sliced cucumbers are brining, combine the minced garlic, rice vinegar, chili oil and sesame oil in a small bowl. Whisk well. Set aside.
  3. After 30 minutes, rinse the cucumbers well under running water for 45-60 seconds. Taste the cucumbers to ensure they are seasoned, but not too salty. Dry cucumbers well in a kitchen towel to remove any excess water. 
  4. Toss the cucumbers into the dressing. 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.


I have found 4 hours to be the optimal amount of time for marinating the cucumbers in the savory dressing. But in a rush, I've served them in as little as an hour. If your in a time crunch, just add a little more sambal and then drizzle the platter with a few additional drops of sesame oil before serving. 

  • Prep Time: 40
  • Category: Easy Recipes
  • Method: No Cook
  • Cuisine: Asian

Keywords: Din Tai Fung Salad, Cucumber Salad, Asian Cucumber Salad, Copycat Cucumber Salad