Din Tai Fung–Style Cucumber Salad Recipe

This copycat Din Tai Fung cucumber salad is quick and simple to prepare and ready in about 15 minutes. Crisp Persian cucumbers are tossed in a light, balanced dressing that’s sweet, savory, and a touch tangy, then finished with a fragrant drizzle of chili oil. It makes a refreshing side for dim sum — try it with siu mai or Chinese sticky rice — and pairs well with other Chinese-inspired sides like garlic green beans.

Ingredients needed to make Din Tai Fung cucumber salad

Please see the recipe card below for exact ingredient quantities.

• Persian cucumbers – preferred for their crisp texture and mild, slightly sweet flavor.
• Salt – used to season the cucumbers and draw out excess moisture so they stay crunchy.
• Salad dressing – a simple blend of water, regular rice vinegar, sugar, MSG (optional), soy sauce, and toasted sesame oil for umami and aroma.
• Garlic – thinly sliced and briefly marinated in the dressing to lend a subtle garlic note.
• Red Fresno pepper – optional garnish that adds a bit of color and a mild heat.
• Chinese chili oil – an aromatic finishing oil; it contributes a fragrant, savory-spicy layer that helps recreate the classic Din Tai Fung flavor.

How to make cucumber salad just like Din Tai Fung

Scroll to the recipe card for the full recipe and exact steps.

1. Cut the cucumbers. Trim the ends and slice the cucumbers into uniform ¾-inch rounds so they season evenly and present nicely.

Pro tip: Cutting all the cucumber rounds to the same thickness ensures even salting and helps if you want to plate them in the classic stacked arrangement.

2. Salt the cucumbers. Combine the cucumber slices in a bowl and toss with salt. Let them sit about 10–15 minutes, tossing once halfway through. Salting seasons the cucumbers and removes some moisture so they stay crisp.

3. Make the dressing. In a bowl, whisk together the water, rice vinegar, sugar, soy sauce, MSG (if using), and toasted sesame oil until the sugar dissolves. Add the thin garlic slices and diced Fresno pepper and let the mixture sit while the cucumbers salt.

4. Rinse and dry. Rinse the salted cucumbers under cold water to remove excess salt, then drain and pat dry on paper towels.

5. Toss and serve. Place the cucumbers into the dressing, toss to coat, and let them sit for 5–10 minutes to absorb the flavors. Arrange on a plate and finish with a drizzle of Chinese chili oil. Serve immediately for the best texture.

DTF-style plating: For a restaurant-style presentation, stack the cucumber rounds in a three-tier pyramid — nine pieces on the bottom, four in the middle, and one on top. Garnish the top with a slice of garlic and a small piece of Fresno pepper, then drizzle with a bit more dressing and chili oil.

Storage

This salad is best eaten right away while the cucumbers are crisp. Leftovers can be refrigerated in an airtight container with the dressing for up to 4 days; note that texture softens over time.

FAQ

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