A photo of a plate of Din Tai Fung Cucumber Salad featuring thinly sliced cucumbers, red onions, and carrots tossed in a dressing made from rice vinegar, sugar, and sesame oil. The dish is garnished with sesame seeds and crispy fried onions, placed on a wooden base with a spoon next to the plate.

Din Tai Fung Cucumber Salad

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Looking for a fresh and vibrant dish to brighten up your meal? This Din Tai Fung Cucumber Salad is exactly what you need! With its crispy cucumbers, garlic dressing, and a touch of spicy chili oil, it’s a perfect balance of refreshing and bold flavors. Whether you’re craving a light snack or a side dish to complement your favorite Asian dishes, this salad is a quick and easy win. Plus, it’s packed with healthy ingredients, making it a guilt-free addition to any meal.

Why You’ll Love This Din Tai Fung Cucumber Salad

A medium shot of a plate of Din Tai Fung's cucumber salad featuring thinly sliced cucumbers, red onions, and carrots tossed in a light dressing. The plate rests on a wooden surface with a few green leaves on the side. The background is blurred, showcasing a dining area with multiple tables.
A vibrant medium shot of Din Tai Fung’s cucumber salad with thinly sliced cucumbers, red onions, and carrots, tossed in a light dressing. Garnished with fresh greens, the dish is displayed on a wooden surface with a blurred dining area in the background.

Creating this Din Tai Fung cucumber salad isn’t just about enjoying a delicious dish—it’s about elevating your culinary game with a recipe that brings a burst of flavor and freshness to your table. Here are some compelling reasons to try this recipe:

  • Authentic Taste:
     Enjoy a salad that captures the true essence of Taiwanese cuisine with a blend of soy sauce, sesame oil, and a touch of chili for an irresistible kick.
  • Quick & Easy:
     With minimal prep time and simple ingredients, this salad is perfect for busy weeknights or when you need a light, refreshing starter in a flash.
  • Versatile Appeal:
     Whether served as a side dish at dinner or a standalone light meal, its crisp texture and vibrant flavors make it a crowd-pleaser for any occasion.
  • Health Benefits:
     Cucumbers are hydrating and low in calories, making this salad a smart choice for those seeking a nutritious addition to their diet.
  • Customizable Flair:
     Add your own twist by experimenting with extra herbs or spices—perfect for both culinary beginners and seasoned home chefs looking to explore new flavors.

By choosing this recipe, you’re not only preparing a delightful dish but also investing in a cooking experience that’s both fun and fulfilling.

ingredients You’ll Need

A photo of a dish of Din Tai Fung Cucumber Salad featuring thin slices of cucumber, red bell pepper, and carrots mixed with sesame seeds. The salad is drizzled with a dressing made from sesame oil, soy sauce, rice vinegar, and sugar, served in a clear bowl. The background is clean and simple.
A fresh dish of Din Tai Fung Cucumber Salad featuring thin slices of cucumber, red bell pepper, and carrots, mixed with sesame seeds and drizzled with a flavorful dressing of sesame oil, soy sauce, rice vinegar, and sugar. Served in a clear bowl with a clean, simple background.

Gather these simple yet flavorful ingredients to recreate this refreshing Taiwanese cucumber salad at home. Each component plays a key role in achieving that perfect balance of crunch, tang, and spice.

For the Salad:

  • 2 Persian or Japanese cucumbers – These cucumbers have thin skin and a crisp texture, ideal for soaking up the dressing.
  • 1 teaspoon salt – Helps draw out excess moisture, making the cucumbers extra crunchy.

For the Dressing:

  • 2 cloves garlic, minced – Adds a bold, aromatic kick.
  • 1 tablespoon soy sauce – Provides deep umami flavor.
  • 1 tablespoon rice vinegar – Brings a bright, tangy contrast.
  • 1 teaspoon sesame oil – Enhances the dish with a subtle nuttiness.
  • 1 teaspoon sugar (optional) – Balances the acidity, but you can skip it for a more savory taste.
  • ½ teaspoon chili oil or red pepper flakes – Adds just the right amount of heat. Adjust to taste.

For Garnish:

  • 1 teaspoon toasted sesame seeds – For extra crunch and nutty flavor.
  • 1 green onion, finely chopped – Adds freshness and color.

With just a handful of ingredients, you’re on your way to making a restaurant-quality cucumber salad in minutes.

How to Make Din Tai Fung Cucumber Salad

A photo of a dish of Din Tai Fung's Cucumber Salad featuring thin slices of cucumber, red onion, and carrot, mixed with sesame seeds and green onions. The salad is tossed in a dressing made of sesame oil, rice vinegar, and sugar, served in a white bowl with a sprinkle of sesame seeds on top. The background is simple and clean.
A fresh and vibrant dish of Din Tai Fung’s Cucumber Salad with thin slices of cucumber, red onion, and carrot, mixed with sesame seeds and green onions. Tossed in a flavorful sesame oil, rice vinegar, and sugar dressing, served in a white bowl with a sprinkle of sesame seeds. The background is simple and clean.

Creating this Taiwanese cucumber salad is straightforward, and with a few simple steps, you’ll have a dish that’s bursting with flavor. Here’s how to make it:

Prepare the Cucumbers:

  • Start by washing and drying the cucumbers well.
  • Slice them thinly to ensure they soak up the dressing evenly. A mandoline slicer works great for uniform slices.
  • Lightly season the cucumber slices with salt and give them a gentle toss. Let them rest for about 10 minutes—this process draws out excess water and helps keep the cucumbers crunchy.

Mix the Dressing:

  • In a small bowl, whisk together the minced garlic, soy sauce, rice vinegar, sesame oil, and chili oil (or red pepper flakes).
  • Stir everything together until well-blended, making sure the sugar, if you’re using it, dissolves completely.

Combine the Cucumbers and Dressing:

  • Gently squeeze the cucumbers to remove any excess water. Then, transfer the mixture to a large bowl.
  • Pour the prepared dressing over the cucumbers, making sure they’re evenly coated. Stir gently to avoid crushing the cucumbers while ensuring all the flavors meld.

Let It Marinate:

  • Cover the bowl and let the cucumbers marinate in the fridge for at least 15 minutes. This gives the flavors time to develop and allows the cucumbers to absorb the dressing.

Garnish and Serve:

  • Once ready to serve, sprinkle toasted sesame seeds and chopped green onions over the salad.
  • Give the salad one last gentle toss to distribute the garnish.

Pro Tip: For an added burst of heat, drizzle some extra chili oil right before serving to give it a fiery kick.That’s it! With just a few steps, you’ve made an authentic, refreshing cucumber salad that’s perfect for any meal. Enjoy every crunchy, flavorful bite!

Pro Tips and Variations

A photo of a bowl of Din Tai Fung Cucumber Salad featuring thin slices of cucumber, mixed with sliced red onion and drenched in a sweet and sour sauce. The bowl rests on a wooden base, accompanied by chopsticks and a spoon. The background is beige.
A delicious bowl of Din Tai Fung Cucumber Salad with thin slices of cucumber, red onion, and a sweet and sour sauce. Served on a wooden base with chopsticks and a spoon, creating a beautifully presented dish. The beige background adds a warm touch to the image.

Enhance your Din Tai Fung cucumber salad experience with these pro tips and creative variations. Whether you’re looking to boost the flavors or add a personal twist, these insights will help you elevate your dish to restaurant-quality perfection.

Practical Pro Tips:

  • Choose the Right Cucumbers:
     Opt for Persian or Japanese cucumbers. Their firm texture and thin skin work best for soaking up the dressing without becoming mushy.
  • Seasoning Secrets:
     Sprinkle a little extra salt on the cucumbers if they seem too watery after marinating. This not only boosts the texture but also enhances the flavor.
  • Time is Key:
     Let the salad marinate in the fridge for at least 15 minutes. For an even bolder taste, prepare it a few hours ahead of time to allow the flavors to fully develop.

Exciting Variations:

  1. Spicy Kick:
    • Add finely sliced red chili or a dash of Szechuan pepper for a more intense heat.
    • Drizzle extra chili oil just before serving for that extra burst of spice.
  2. Herbal Twist:
    • Incorporate fresh herbs like cilantro or mint for a fragrant, refreshing twist.
    • Toss in a few basil leaves to lend a unique, aromatic flavor profile.
  3. Crunch Factor:
    • Mix in some julienned carrots or bell peppers to add an extra layer of crunch and color.
    • Top with crushed peanuts or cashews for a nutty texture contrast.
  4. Dressing Variations:
    • Swap out rice vinegar for apple cider vinegar to experiment with a slightly sweeter tang.
    • Mix a small amount of honey into the dressing if you prefer a touch of natural sweetness.

By following these tips and variations, you can customize your authentic Taiwanese cucumber salad to perfectly match your taste. Enjoy experimenting with these ideas and make the dish truly your own!

How to Serve Din Tai Fung Cucumber Salad

Once you’ve made your Din Tai Fung cucumber salad, the next step is to think about how to serve it for maximum enjoyment. This versatile dish can complement a variety of meals or stand alone as a refreshing snack. Here are some great ways to serve it:

Perfect Pairings:

  • Asian-Inspired Meals:
     Serve this cucumber salad alongside other Taiwanese dishes or your favorite Asian-inspired meals. It pairs perfectly with dishes like dumplings, fried rice, or stir-fried noodles. The light, refreshing nature of the salad balances out heavier, savory dishes.
  • Grilled Meats:
     If you’re grilling meat, especially something like grilled chicken, pork skewers, or beef bulgogi, this cucumber salad acts as the perfect cooling side dish to complement the smoky flavors. The slight tanginess and spice of the salad bring a vibrant contrast to the rich meat flavors.
  • For a Light Lunch:
     Make the salad the star of the meal by serving it on its own with some additional toppings like a boiled egg or tofu for protein. This creates a light, healthy, and satisfying lunch option that’s both refreshing and filling.
  • Picnic or Party:
     Pack this salad for picnics or serve it as a side at your next gathering. It’s great for summer parties because it’s refreshing, easy to prepare in advance, and can be enjoyed by all guests.

Garnishes and Add-ons:

  • Sesame Seeds:
     A sprinkle of toasted sesame seeds adds a bit of crunch and extra flavor to the salad. You can even use black sesame seeds for a striking contrast in color.
  • Herbs & Aromatics:
     Fresh herbs like cilantro or green onions can brighten up the salad further, while a few extra dashes of chili oil can make it even more flavorful.

Pro Tip:

If you want to elevate the dish further, serve it chilled in small individual bowls for a more elegant presentation at your next dinner party.

Whether you enjoy it as a side dish or as a light main course, this refreshing cucumber salad is sure to be a hit. It’s versatile, vibrant, and the perfect way to add some zest to your meal.

Final Thoughts

And there you have it – your delicious Din Tai Fung cucumber salad is ready! Easy to make and bursting with flavor, this refreshing dish pairs perfectly with a variety of meals. Whether as a side to grilled meats, with Asian-inspired dishes, or on its own, it’s sure to impress.

Feel free to play around with the pro tips and variations to personalize it. Next time you want a light, zesty addition to your meal, this salad will be your go-to. Enjoy the crunch, spice, and vibrant flavor!

A photo of a plate of Din Tai Fung Cucumber Salad featuring thinly sliced cucumbers, red onions, and carrots tossed in a dressing made from rice vinegar, sugar, and sesame oil. The dish is garnished with sesame seeds and crispy fried onions, placed on a wooden base with a spoon next to the plate.

Din Tai Fung Cucumber Salad

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This Din Tai Fung Cucumber Salad is a quick, refreshing side dish with a perfect balance of crunch and tangy flavors. It's easy to prepare, vegan, and gluten-free, making it a versatile addition to any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Asian, Taiwanese
Servings 4
Calories 90 kcal

Ingredients
  

For the Salad:

  • 2 Persian or Japanese cucumbers
  • 1 teaspoon salt

For the Dressing:

  • 2 cloves garlic minced
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar optional
  • ½ teaspoon chili oil or red pepper flakes

For Garnish:

  • 1 teaspoon toasted sesame seeds
  • 1 green onion finely chopped

Instructions
 

Prepare the Cucumbers:

  • Wash and dry the cucumbers.
  • Slice them thinly for even dressing absorption.
  • Sprinkle with 1 teaspoon salt and toss gently. Let rest for 10 minutes to draw out excess moisture.

Make the Dressing:

  • In a small bowl, combine minced garlic, soy sauce, rice vinegar, sesame oil, sugar (optional), and chili oil or red pepper flakes. Stir until well combined.

Combine and Toss:

  • Gently squeeze the cucumbers to remove excess water.
  • Place cucumbers in a large bowl and pour the dressing over them. Toss gently to coat evenly.

Marinate:

  • Cover and refrigerate for at least 15 minutes to allow the flavors to meld.

Garnish and Serve:

  • Just before serving, sprinkle with toasted sesame seeds and chopped green onion.
  • Toss gently to distribute the garnish and serve.

Notes

Nutrition Information (per serving):
  • Calories: 90
  • Fat: 7g
  • Protein: 1g
  • Carbs: 7g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: 350mg
Note: Nutrition facts are estimates and may vary based on portion size and ingredient brands.
Keyword Cucumber Salad, Din Tai Fung Cucumber Salad Recipe

FAQs

How long can I store the cucumber salad in the fridge?

For the best flavor and texture, it’s best to enjoy the salad within 24 hours of making it. However, you can store it in an airtight container in the fridge for up to 2 days. The cucumbers may soften over time, but the flavor will still be delicious.

Can I make this salad ahead of time?

Absolutely! In fact, making this salad ahead of time allows the flavors to meld together even more. Just prepare it a few hours before serving and refrigerate it for the best results. Just be sure to garnish with sesame seeds and green onions right before serving to keep them fresh.

How long does cucumber salad last?

Cucumber salad is best eaten within 24 hours for the freshest crunch. It can last up to 2 days in the fridge, but the cucumbers may soften. For the best texture, enjoy it as soon as possible.

How do you keep cucumber salad from getting soggy?

To prevent sogginess, lightly salt the cucumber slices and let them rest for about 10 minutes before draining any excess water. This helps remove moisture. Additionally, store the dressing separately and toss it with the cucumbers just before serving.

What kind of cucumbers does Din Tai Fung use?

Din Tai Fung typically uses Persian cucumbers or Japanese cucumbers. These varieties are known for their thin skins, minimal seeds, and crisp texture, making them perfect for salads like this one.

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