Picture this: you’re sitting at a bustling Din Tai Fung restaurant, the aroma of steaming dumplings filling the air, and then it arrives—a plate of cool, crisp cucumber salad that’s so simple yet so irresistible.
This iconic dish has won hearts worldwide with its refreshing bite and perfectly balanced flavors, and now you can recreate it at home with this easy recipe!
I first tried this salad on a whim during a Dim Sum brunch, and it was love at first crunch. It’s light, it’s zesty, and it cuts through the richness of heavier dishes like a charm—honestly, it’s no wonder it’s a menu superstar. Let’s dive into making this addictive Din Tai Fung cucumber salad right in your kitchen.
Why People Love This Cucumber Salad
This salad isn’t just a side dish—it’s a vibe. Its appeal lies in its simplicity: fresh cucumbers paired with a tangy, slightly sweet dressing that’s got a hint of umami. People can’t get enough of its crisp texture and how it wakes up your taste buds.
It’s also a breeze to whip up. With just a handful of ingredients and no cooking required, it’s perfect for busy weeknights or when you need a quick, healthy bite. Plus, it’s versatile—serve it as an appetizer, a snack, or a palate cleanser alongside your favorite Asian dishes.
Fans of Din Tai Fung know this salad as a must-order. It’s light yet flavorful, making it a guilt-free indulgence that pairs beautifully with their famous soup dumplings. Once you try it, you’ll see why it’s a cult favorite.
Ingredients You’ll Need
You don’t need a fancy pantry to make this salad—just some basics you might already have. The key is fresh, quality ingredients to let the flavors shine. Here’s what to grab:
- 2 large Persian cucumbers (or 1 English cucumber)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- 1 garlic clove, minced
- 1 teaspoon chili oil (optional, for a kick)
- 1 tablespoon toasted sesame seeds
Persian cucumbers are ideal because they’re crisp and have thin skins, but an English cucumber works too. If you like a bit of heat, don’t skip the chili oil—it adds a fun twist!
Kitchen Tools for the Job
No need for high-tech gadgets here. This recipe is all about keeping it simple. You’ll need:
- A sharp knife or mandoline (for slicing cucumbers)
- A cutting board
- A medium mixing bowl
- A small bowl or jar (for the dressing)
- A spoon or whisk
That’s it! You’re ready to get started with minimal cleanup afterward.
How to Make Din Tai Fung Cucumber Salad
This recipe comes together in about 15 minutes. Follow these steps, and you’ll have a restaurant-worthy salad in no time.
Step 1: Prep the Cucumbers
Wash your cucumbers under cold water and pat them dry. Slice them into thin rounds, about 1/4-inch thick, using a knife or mandoline. Aim for even slices so they soak up the dressing evenly.
Place the slices in a bowl and sprinkle with 1 teaspoon of salt. Let them sit for 10 minutes to draw out excess water—this keeps them crunchy.
Step 2: Make the Dressing
In a small bowl, combine rice vinegar, sugar, sesame oil, soy sauce, and minced garlic. Stir until the sugar dissolves completely. If you’re using chili oil, add it now for a spicy kick.
Taste the dressing and adjust if needed—a little more sugar for sweetness or soy sauce for saltiness. It should be tangy, slightly sweet, and savory all at once.
Step 3: Rinse and Drain the Cucumbers
After 10 minutes, you’ll see water pooling in the cucumber bowl. Rinse the slices under cold water to remove the salt, then drain well. Pat them dry with a clean towel to avoid a watery salad.
This step is key for that signature crisp texture. Don’t skip it!
Step 4: Toss It All Together
Transfer the drained cucumbers to a clean mixing bowl. Pour the dressing over them and toss gently to coat every slice. Make sure the garlic bits are evenly distributed.
Sprinkle the toasted sesame seeds on top. Give it one final toss, and you’re almost there.
Step 5: Chill and Serve
For the best flavor, pop the salad in the fridge for 10-15 minutes to let the cucumbers marinate. Serve it cold for that refreshing Din Tai Fung experience. Enjoy it straight from the bowl or plate it up fancy—your call!
Tips for the Perfect Cucumber Salad
Want to nail this recipe every time? Here are some handy pointers:
- Use fresh cucumbers: Look for firm, bright green ones with no soft spots.
- Adjust the seasoning: Taste as you go and tweak the dressing to your liking.
- Toast your sesame seeds: A quick pan-toast (1-2 minutes) boosts their nutty flavor.
- Don’t oversalt: Rinse well after salting to avoid a salty overload.
- Make it ahead: Prep it a few hours early and chill it for deeper flavor.
These little tricks will elevate your salad from good to great.
Nutritional Information
Here’s a breakdown of what you’re getting per serving (based on 4 servings). It’s light and healthy, so dig in without worry!
| Nutrient | Amount per Serving |
|---|---|
| Calories | 70 kcal |
| Fat | 5g |
| Saturated Fat | 1g |
| Carbohydrates | 6g |
| Sugar | 4g |
| Protein | 1g |
| Fiber | 1g |
| Sodium | 300mg |
This is a rough estimate and can vary slightly based on your ingredients. Still, it’s a low-calorie win!
Serving Suggestions
This cucumber salad is super versatile. Here’s how to enjoy it:
- With Dim Sum: Pair it with dumplings or bao buns for a classic combo.
- As a Snack: Grab a fork and munch on it solo when you need something light.
- With Rice Dishes: Serve alongside fried rice or teriyaki chicken for balance.
- Spicy Twist: Add extra chili oil and pair with a cold beer—perfection!
It’s a crowd-pleaser no matter how you plate it.
Why It’s a Healthy Choice
Cucumbers are the star here, and they’re packed with perks. They’re mostly water, so they keep you hydrated and feeling full without piling on calories. Plus, they’ve got a bit of vitamin K and antioxidants to keep you glowing.
The dressing adds flavor without heavy fats or processed junk. Sesame oil brings healthy fats, and rice vinegar keeps things light and zesty. It’s a guilt-free dish that still feels like a treat.
Customizing Your Salad
Feel like mixing it up? This recipe is easy to tweak. Add a sprinkle of chopped scallions or cilantro for a fresh twist. If you love heat, toss in some red pepper flakes or a drizzle of sriracha.
Not into garlic? Skip it and lean on the sesame oil for flavor. You can even swap sugar for honey if you prefer a natural sweetener. Make it your own—it’s hard to go wrong!
Storing Leftovers
Got extras? No problem. Store the salad in an airtight container in the fridge for up to 2 days. The cucumbers might soften a bit as they sit, but the flavor gets even better.
Don’t freeze it—cucumbers turn mushy when thawed. Just enjoy it fresh or within a day or two for the best crunch.
Summary
This Din Tai Fung cucumber salad is your ticket to a fresh, flavorful dish that’s as easy as it is delicious. With crisp cucumbers, a tangy dressing, and a sprinkle of sesame seeds, it’s a spot-on replica of the restaurant classic. Perfect as a side, snack, or starter, it’s a recipe you’ll turn to again and again.
In just 15 minutes, you’ve got a healthy, crowd-pleasing salad that’s light on effort and big on taste. Give it a try, and see why it’s a global favorite!
FAQ
Can I use regular cucumbers instead of Persian ones?
Yes, regular cucumbers work fine—just peel them if the skin is thick. Persian or English ones are crunchier, though.
How long does it take to make this salad?
About 15 minutes total, including prep and chilling time. It’s super quick!
Is this salad spicy?
Only if you add chili oil. Without it, it’s mild and refreshing.
Can I make it ahead of time?
Yep, prep it a few hours early and store it in the fridge. It’s even tastier after marinating.
What dishes go well with this salad?
It’s awesome with dumplings, fried rice, or any rich Asian dish that needs a light counterpoint.
Din Tai Fung Cucumber Salad Recipe
Equipment
- Sharp knife or mandoline
- Cutting board
- Medium mixing bowl
- Small bowl or jar (for dressing)
- Spoon or whisk
Ingredients
- 2 large Persian cucumbers or 1 English cucumber
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- 1 garlic clove minced
- 1 teaspoon chili oil optional, for a kick
- 1 tablespoon toasted sesame seeds
Instructions
Step 1: Prep the Cucumbers
- Wash your cucumbers under cold water and pat them dry. Slice them into thin rounds, about 1/4-inch thick, using a knife or mandoline. Aim for even slices so they soak up the dressing evenly.
- Place the slices in a bowl and sprinkle with 1 teaspoon of salt. Let them sit for 10 minutes to draw out excess water—this keeps them crunchy.
Step 2: Make the Dressing
- In a small bowl, combine rice vinegar, sugar, sesame oil, soy sauce, and minced garlic. Stir until the sugar dissolves completely. If you’re using chili oil, add it now for a spicy kick.
- Taste the dressing and adjust if needed—a little more sugar for sweetness or soy sauce for saltiness. It should be tangy, slightly sweet, and savory all at once.
Step 3: Rinse and Drain the Cucumbers
- After 10 minutes, you’ll see water pooling in the cucumber bowl. Rinse the slices under cold water to remove the salt, then drain well. Pat them dry with a clean towel to avoid a watery salad.
- This step is key for that signature crisp texture. Don’t skip it!
Step 4: Toss It All Together
- Transfer the drained cucumbers to a clean mixing bowl. Pour the dressing over them and toss gently to coat every slice. Make sure the garlic bits are evenly distributed.
- Sprinkle the toasted sesame seeds on top. Give it one final toss, and you’re almost there.
Step 5: Chill and Serve
- For the best flavor, pop the salad in the fridge for 10-15 minutes to let the cucumbers marinate. Serve it cold for that refreshing Din Tai Fung experience. Enjoy it straight from the bowl or plate it up fancy—your call!
