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din tai fung cucumber salad recipe

Din Tai Fung Cucumber Salad Recipe

Recreate the iconic Din Tai Fung cucumber salad at home in just 5 easy steps. Crisp Persian cucumbers tossed in a bold garlic-sesame dressing with tangy, savory, and subtly sweet notes — a refreshing appetizer or side dish perfect for any occasion.
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Prep Time 10 minutes
Chill / Marinate Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Side Dish / Salad
Cuisine: Asian
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 4–5 Persian cucumbers small, firm, and crunchy
  • 3–4 garlic cloves minced or grated
  • 2 tbsps rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1 tsp salt for salting cucumbers + seasoning
  • ½ tsp red pepper flakes optional, for heat
  • Sesame seeds or chopped cilantro to taste

Equipment

  • Large mixing bowl
  • Small bowl (for dressing)
  • Whisk or fork
  • Knife
  • Cutting board
  • Paper towels
  • Airtight container or plastic wrap

Method
 

  1. Prepare the Cucumbers
    Wash the Persian cucumbers thoroughly under cold water. Slice into bite-sized pieces (diagonal cuts work great for presentation). Sprinkle with salt and let sit for 15–20 minutes to draw out excess moisture. Rinse under cold water and pat dry with a paper towel.
  2. Make the Dressing
    In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and sugar. Add the minced garlic and red pepper flakes, stirring until well combined. Taste and adjust — more vinegar for tang, more sugar for sweetness.
  3. Combine Cucumbers and Dressing
    Place the prepared cucumbers in a large mixing bowl. Pour the dressing over the cucumbers and toss gently until every piece is evenly coated.
  4. Chill for Maximum Flavor
    Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes. For a deeper, richer flavor, marinate overnight.
  5. Garnish and Serve
    Before serving, give the salad a final toss to redistribute the dressing. Garnish with sesame seeds or chopped cilantro. Serve cold and enjoy.

Notes

  • Best cucumbers: Persian or English cucumbers are ideal for their firm texture and low water content. If using regular cucumbers, remove the seeds first.
  • Marination time matters: The minimum is 30 minutes, but overnight marination gives the richest, most vibrant flavor — highly recommended.
  • Adjust the dressing: Add more soy sauce for extra umami, more vinegar for tang, a splash of lemon juice for brightness, or extra red pepper flakes (or chili oil) for heat.
  • Storage: Best enjoyed within 24 hours. Leftovers keep in an airtight container in the fridge for up to 2 days.
  • Vegan-friendly: All ingredients are plant-based. Use tamari instead of soy sauce for a certified gluten-free version.
  • Serving ideas: Pairs perfectly with steamed dumplings, fried rice, stir-fries, or noodle bowls.
 
 

🧾 Nutrition (Per Serving)

Nutrient Amount
Calories 45 kcal
Carbohydrates 6 g
Protein 1 g
Fat 2 g
Saturated Fat 0.3 g
Cholesterol 0 mg
Sodium 480 mg
Fiber 1 g
Sugar 3 g
 
Salt the cucumbers and let them rest for at least 15–20 minutes before dressing — this removes excess water and keeps every bite crisp and flavorful rather than soggy. Don't skip this step!