How to Make Din Tai Fung Cucumber Salad at Home

If you’ve ever sat down at Din Tai Fung and found yourself thinking, “Wait, how is this cucumber salad so simple… yet SO addicting?”—you’re not alone. Their famous chilled cucumber starter is the unsung hero of the menu. Crisp, cool, garlicky, and just the right amount of spicy. And guess what? You can recreate that magic at home. This Din Tai Fung cucumber salad recipe is quick, easy, and totally doable—even on your busiest weeknight.

So, whether you’re trying to impress dinner guests, need a refreshing side for takeout night, or just want something light and flavorful to snack on, this recipe’s got you covered.

Why You’ll Love This Din Tai Fung Cucumber Salad

Let’s be honest—salads don’t always get the spotlight. But this one? It steals the show. Here’s why:

• Quick prep (just 10 minutes, no joke)
• Easy ingredients you probably already have
• Bold, punchy flavor that wakes up your tastebuds
• Perfect as a side, snack, or even a light lunch

Plus, it tastes just like the one at Din Tai Fung—but no wait time, no valet, and no “your table will be ready in 90 minutes.”

Ingredients You’ll Need

Serves 2–4 as a side

• 1 lb cucumbers (Persian or English work best—less seedy, more crunch)
• ½ tbsp kosher salt
• 2 tbsp light soy sauce
• 2 tbsp rice vinegar
• ½ tbsp sugar
• 2 cloves garlic, grated or minced
• ½ tbsp chili oil (adjust if you’re heat-sensitive)
• ½ tbsp sesame oil

Tip: Persian cucumbers are my go-to—they’re small, firm, and practically made for salads like this.

How to Make It: Step-by-Step

1. Slice + Salt the Cucumbers

Thinly slice your cucumbers (¼ inch thick is ideal). Toss them in a bowl with the kosher salt and let them sit for about 20–30 minutes. This helps draw out moisture and gives that signature crunchy bite.

Don’t skip this step—it’s the secret to not ending up with a soggy salad.

2. Drain + Pat Dry

After salting, drain the cucumbers and pat them dry with a paper towel. You want them nice and crisp.

3. Whip Up the Dressing

In a small bowl, mix together the soy sauce, rice vinegar, sugar, garlic, chili oil, and sesame oil.

Pro tip: Taste the dressing before adding it to the cucumbers—you can always tweak the heat or sweetness to your liking.

4. Toss + Chill

Combine the cucumbers with the dressing and toss to coat. For maximum flavor, pop the bowl in the fridge for at least 15–30 minutes. This step is optional, but worth it.

5. Serve + Savor

Serve chilled, garnish with a sprinkle of sesame seeds or chopped green onions if you’re feeling fancy. Then enjoy the zingy, garlicky, savory joy of Din Tai Fung—right from your kitchen.

Quick Tips for the Perfect Cucumber Salad

• Use seedless cucumbers like Persian or English. Regular cucumbers work in a pinch, but scoop out the seeds first.
• Don’t skip the salting step. It might feel like an extra chore, but it makes all the difference in texture.
• Double the batch if you’re feeding a crowd—this salad disappears fast.
• Make it ahead. The flavors deepen the longer it sits, so it’s a great prep-ahead side dish.

A Little Backstory (Because Every Recipe Has One)

I first had this salad at Din Tai Fung while waiting for xiao long bao (because who doesn’t over-order there?). My kids picked at it, but I—well, let’s just say I did not share. It was garlicky, chilled, a little spicy, and somehow refreshing. I knew I had to recreate it at home. After a little tinkering and a lot of cucumbers, I landed on this version—and now it’s a weekly staple.

FAQs About This Din Tai Fung Cucumber Salad

Can I make this ahead of time?
Absolutely. In fact, it tastes even better after a few hours in the fridge. Just don’t skip patting the cucumbers dry or they’ll get watery.

What if I don’t like spicy?
Skip the chili oil—or just use a drizzle. The garlic and vinegar will still give you tons of flavor.

Can I use regular cucumbers?
You can, but slice them a little thicker and scoop out the seeds. Persian and English cucumbers hold up better and are less watery.

How do I store leftovers?
Pop them in an airtight container and keep in the fridge for up to 2 days. After that, the cucumbers start to lose their crunch.

Let’s Wrap This Up (And Serve It Chilled)

There you have it—your step-by-step guide to recreating the crave-worthy Din Tai Fung cucumber salad at home. It’s quick, easy, and tastes like something way fancier than it actually is (my favorite kind of recipe).

Whether you’re prepping for guests or just treating yourself, this salad is a cool, crunchy, flavor-packed addition to your table.

Now go grab those cucumbers, and let’s make something delicious—fast.

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