Din Tai Fung Cucumber Salad (Copycat Recipe)

The crunch of freshly sliced cucumbers tossed with a hearty dose of savory seasonings transports me straight to the vibrant dining scene at Din Tai Fung. This Din Tai Fung Cucumber Salad (Copycat Recipe) is not only a refreshing side dish, but it takes just 20 minutes of your time and works wonders with its perfect balance of flavors. The marriage of salt, spice, and crunch creates an irresistible dish that’s both light and satisfying.

This recipe is ideal for those craving a crunchy and flavorful salad to complement Asian-inspired meals. It’s perfect for summer barbecues or as a light snack. Plus, you can make it ahead and store it for a few days to enjoy whenever you like.

Why You’ll Love This Recipe

• The crisp freshness of the cucumbers adds a delightful crunch.
• The balanced dressing takes just minutes to prepare.
• Customizable heat levels make it suitable for everyone.
• It pairs beautifully with a variety of dishes.

What You’ll Need

Gather these ingredients for a burst of flavor!

For the Salad

• 4 Persian cucumbers, sliced (or 2 English cucumbers)

For the Dressing

• 1½ – 2 tsp kosher salt (for draining)
• 2 tbsp soy sauce, low-sodium preferred
• 1 tbsp rice vinegar, unseasoned
• 1 tbsp chili oil, adjust for spice level
• 1½ tsp sugar, white or cane
• 2 tsp toasted sesame oil
• 2 cloves garlic, finely minced

For Serving

• Red pepper flakes
• Toasted sesame seeds
• Thinly sliced Fresno chilies

Note: Adjust chili oil based on desired spiciness.

Substitutions & Swaps

• Use sea salt instead of kosher salt.
• Swap rice vinegar for apple cider vinegar.
• Substitute sesame oil with olive oil for a lighter flavor.
• Use regular soy sauce if low-sodium isn’t available.

How to Make It

Easily whip up this tasty salad in just a few steps.

Slice the Cucumbers

Cut the Persian cucumbers into thin slices. This will enhance their crunch and allow them to absorb the dressing better.

Salt and Drain

Sprinkle the sliced cucumbers with kosher salt. Let them sit for 10-15 minutes to draw out moisture and intensify their flavor.

Make the Dressing

In a bowl, whisk together soy sauce, rice vinegar, chili oil, sugar, toasted sesame oil, and minced garlic until well combined. This dressing is the secret to the salad’s zing.

Marinate the Cucumbers

Rinse the salted cucumbers under cold water, then drain well. Toss them in the dressing, ensuring they’re evenly coated. Let them marinate for another 10 minutes to absorb the flavors.

Serve

Transfer the marinated cucumbers to a serving bowl. Top with red pepper flakes, toasted sesame seeds, and sliced Fresno chilies for extra flavor and presentation.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, cucumbers do not freeze well.
Reheat: Serve chilled; no reheating needed.

Tips for Best Results

• Use fresh, firm cucumbers for the best texture.
• Adjust the chili oil based on your heat tolerance.
• Allow sufficient marination time to boost flavor.
• Garnish just before serving to keep toppings fresh.

Serving Suggestions

• Pair with grilled meats for a tasty contrast.
• Serve alongside Asian noodle dishes for a complete meal.
• Enjoy as a crunchy, refreshing snack any time of day.