Name: Din Tai Fung Cucumber Recipe: A Refreshing Favorite
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 2 large cucumbers (Persian or English cucumbers are ideal. Skip the waxy ones unless you peel them.); 1 tablespoon salt (for drawing out water and enhancing flavor); 2 tablespoons light soy sauce (adds depth—opt for a good-quality brand); 1 tablespoon rice vinegar (for that slight tang); 1 teaspoon sugar (balances the soy sauce perfectly); 3-4 garlic cloves, minced (the star ingredient—don’t skimp!); 1 teaspoon sesame oil (adds a subtle nuttiness); Chili flakes or chili oil for a spicy twist; Sesame seeds for garnish; A splash of mirin if you want an extra touch of sweetness

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If you’ve ever visited Din Tai Fung, chances are you’ve had their cucumber salad (Din Tai Fung cucumber recipe). And if you haven’t—well, you’re in for a treat! Honestly, this isn’t just a side dish; it’s an experience. Imagine crisp cucumbers soaking in a garlicky, umami-rich marinade with hints of sweetness and a whisper of sesame oil. Sounds amazing, right?

But here’s the best part: you don’t have to wait for your next visit to Din Tai Fung to enjoy it. In fact, you can easily make it at home, and I’m about to show you how. Trust me, this recipe is so simple and satisfying that you’ll wonder why you haven’t tried it sooner.

Why Din Tai Fung cucumber recipe Are So Popular

Why is it a classic, the din Tai Fung cucumber dish? The menu is loaded with truly scrumptious items-from the world-famous soup dumplings to delicious noodles. Yet somehow, that humble cucumber starter always stands out. Why? Because it’s just a simple combination of ingredients-as tasty as they come.

It’s Refreshing: Whether you’re pairing it with rich dumplings or spicy noodles, this cucumber dish balances the meal beautifully.
It’s Flavorful: The soy sauce and garlic combo hits all the right notes—savory, a little sweet, and a tiny bit tangy from the vinegar.
It’s Light: After all the heavier dishes, this salad feels like a palate cleanser but tastes indulgent.

Ingredients: What You’ll Need

Recreating the Din Tai Fung cucumber salad doesn’t require fancy tools or exotic ingredients. Here’s what you need:

The Basics for Garlic cucumber salad

2 large cucumbers (Persian or English cucumbers are ideal. Skip the waxy ones unless you peel them.)
1 tablespoon salt (for drawing out water and enhancing flavor)
2 tablespoons light soy sauce (adds depth—opt for a good-quality brand)
1 tablespoon rice vinegar (for that slight tang)
1 teaspoon sugar (balances the soy sauce perfectly)
3-4 garlic cloves, minced (the star ingredient—don’t skimp!)
1 teaspoon sesame oil (adds a subtle nuttiness)

Optional Add-Ons

Chili flakes or chili oil for a spicy twist
Sesame seeds for garnish
A splash of mirin if you want an extra touch of sweetness

Choosing the Right Cucumbers

Let’s pause for a second and talk about cucumbers because not all cucumbers are created equal. For this dish, you want ones that are crisp, slightly sweet, and not overly watery.

Persian Cucumbers: My top pick. They’re smaller, have fewer seeds, and are super crunchy.
English Cucumbers: Also great. These are seedless and have a mild flavor, making them perfect for absorbing marinades.
Regular Cucumbers: If this is all you have, no worries. Just peel them and remove the seeds to avoid extra wateriness.

How to Make Din Tai Fung cucumber recipe

This recipe is straightforward, but I’ll walk you through every step like we’re cooking together.

1. Prep Your Cucumbers

To start, wash your cucumbers thoroughly. After all, no one wants dirt or wax in their salad! Next, slice them into bite-sized chunks—about 1-inch pieces. But then all that can change by smashing them just a little with the flat edge of your knife. This makes a huge difference because the little cracks you make in the cucumbers allow the marinade to permeate more effectively into the pieces.

Fresh cucumber slices sprinkled with sea salt in a clear bowl.

So you would go ahead with the smashing and chopping of the cucumbers and, then, add salt onto them. Why? Because salt draws excess water away from the cucumbers-an important step to achieve that really nice, crisp texture. Next, place the cucumbers into a colander to drain and let sit for 20-30 minutes. Believe me; they will amaze you as to how much water they give up during that time!

Pro Tip: Pat the cucumbers dry with a paper towel to remove any lingering moisture. This makes sure they soak up the marinade like a sponge.

Sliced cucumber pieces arranged on a cloth.

2. Make the Marinade

By the time the cucumbers are going to do their thing, it’s about time you’re getting the marinade ready. Put together a small bowl and mix the following:

Soy sauce
Rice vinegar
Sugar
Minced garlic
Sesame oil

Mix everything until the sugar gets dissolved completely. Taste it! Spicy enough? If it is not, add some chili flakes or drizzle some chili oil. Do you want it even sweeter? Add just a wee bit more sugar. This marinade is totally customizable, so don’t be afraid to experiment.

A small bowl of spicy cucumber dressing with chili flakes and seeds.

3. Combine and Marinate

Once your cucumbers are salted and patted dry, toss them in a bowl with the marinade. Stir to coat every piece, then cover the bowl with plastic wrap. Pop it in the fridge and let it sit for at least 30 minutes. If you can wait an hour (or even overnight), the flavors will deepen even more.

How to Serve Your Cucumber Salad

When you’re ready to serve, give the cucumbers a final stir and transfer them to a clean plate or bowl. Drizzle any extra marinade over the top.Then, add some sesame seeds or some extra chili flakes for that finishing touch, if you want to be fancy.

Pair this dish with:

Soup Dumplings: They’re a match made in heaven.
Noodles: Whether they’re spicy, garlicky, or saucy, cucumbers are the perfect side.
Grilled Meats: Think teriyaki chicken, Korean BBQ, or even a juicy steak.

Sliced cucumber salad topped with green onions, sesame seeds, and chili flakes.

Why Make It at Home?

Let’s face it—making this dish at home has serious perks.

It’s Budget-Friendly: A small plate of cucumbers at the restaurant can cost $8 or more. At home, it’s pennies on the dollar.
It’s Customizable: Love garlic? Add more. Want it sweeter or spicier? Go for it. You’re in control.
It’s Quick: This recipe takes about 10 minutes of hands-on time. The hardest part is waiting for the cucumbers to marinate!
It’s Impressive: When you serve this to friends or family, they’ll think you’ve got pro-level skills.

Fun Ways to Enjoy This Recipe

This cucumber dish doesn’t have to be a solo act. Here are some creative ways to enjoy it:

In a Sandwich: Layer it on a grilled chicken or pork banh mi for a burst of freshness.
As a Snack: Serve it with toothpicks at a party—instant crowd-pleaser!
In a Salad Bowl: Toss it with cooked quinoa or rice for a light, summery meal.
With Sushi: Serve it alongside homemade sushi rolls for a restaurant-style experience.

Want to take your cucumber dishes further? Check out our Cucumber Kimchi Recipe for another delicious twist!

Personal Story: My First Time Trying This Dish

The first time I had this cucumber salad was at Din Tai Fung in Los Angeles. Honestly, I didn’t think much of it when we ordered—it’s just cucumbers, right? But one bite in, and I was hooked. The garlicky marinade hit me like a flavor bomb. My friends and I literally fought over the last piece (I won, by the way).

After that, I couldn’t stop thinking about it. I tried making it at home so many times, and after a few tweaks, I nailed it. Now, it’s a staple in my kitchen—perfect for lazy nights when I need something quick but tasty.

FAQs about Din Tai Fung cucumber recipe

What Kind of Vinegar Does Din Tai Fung Use?

When it comes to Din Tai Fung’s cucumber salad recipe, they typically use rice vinegar. The taste of this vinegar is mild sweetness and sourness enough to complement the flavoring of the cucumbers without being too strong. Properly, it is one of such vinegars highly used in Asian cuisine. But if one really wants an authentic flavor, rice vinegar is the one to use. Then avoid the strong, like the white or apple cider vinegar; they will just overpower everything with a harshness that will be too strong for this delicate dish.

Can You Eat Chinese Cucumber Raw?

Absolutely! Chinese cucumbers (often referred to as Asian cucumbers) are perfect for eating raw. They have thinner skin, fewer seeds, and a naturally crisp texture, making them ideal for salads and appetizers. Unlike some cucumbers that might taste bitter, Chinese cucumbers are mild and slightly sweet, which is why they’re a favorite in many raw dishes like cucumber salads, pickles, or cold noodle bowls.

How Do You Get Moisture Out of Cucumbers?

Removing moisture from cucumbers is key to making them crisp and flavorful. Here’s how you can do it:
Salt the Cucumbers: After slicing or smashing the cucumbers, sprinkle them generously with salt. The salt draws out excess water through osmosis.
Let Them Sit: Place the salted cucumbers in a colander and let them sit for about 20–30 minutes. You’ll see water pooling at the bottom.
Pat Dry: After they’ve released moisture, pat them dry with a paper towel or clean kitchen towel. This guarantees they’ll soak up the marinade instead of becoming watery.
This simple process also helps improve the texture and prevents your dish from getting soggy.

How Do You Make Cucumbers Crunchy?

To get super crunchy cucumbers, follow these tips:
Marinate Briefly: For maximum crunch, marinate the cucumbers for a shorter time—around 30 minutes. If left too long, they can soften.
Choose the Right Cucumbers: Persian, English, or Asian cucumbers are naturally crisp and perfect for crunch. Avoid overripe cucumbers, which can be soft.
Chill Them: Store cucumbers in the fridge before preparing them. Cold cucumbers are crisper and more refreshing.
Smash, Don’t Slice: Smashing cucumbers creates rough edges that hold texture better than straight slicing.
Salt Them: As mentioned earlier , salting cucumbers removes excess water, which helps retain crunchiness.

Final Thoughts on Din Tai Fung cucumber recipe

Just like that: a rundown on how to make the classic cucumber salad of Din Tai Fung in step-by-step fashion. This recipe is definitely a winner, whether you want to recreate that take-out experience or simply want to have something refreshing and quick for your meal.

Next time you’re in the mood for something on the lighter side but really tasty, smash a couple of cucumbers and get ready to taste something really like Din Tai Fung magic but at home. Trust me on this one-once you try it, you will want to repeat it.

Finally, if you give this recipe a go, let me know how it turns out! I’d absolutely love to hear about your kitchen adventures and any fun twists you add to make it your own.