Make Din Tai Fung Copycat Cucumber Salad at home using my super easy recipe. It bursts with flavors and can be served as a vegetarian appetizer or a side dish (vegan, can be easily made gluten-free).
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About Din Tai Fung Cucumber Salad
Din Tai Fung is a famous Taiwanese restaurant chain (Michelin star) specializing in xiaolongbao, also known as soup dumplings.
Apart from their delicious soup dumplings and noodle dishes, the restaurant serves many sides, and this Spicy Cucumber Salad is their specialty.
Din Tai Fung Cucumber Salad Recipe features thick slices of cucumbers marinated in rice vinegar, sugar, light soy sauce, and sesame oil. The cucumbers are then topped with chili oil, giving the dish a tangy and slightly spicy flavor.
This crunchy cucumber salad is a refreshing and light dish that pairs well with heavier dishes like steamed dumplings. It is also an excellent option for vegetarians and vegans looking for a healthy, flavorful dish.
Serve it as a perfect side dish with rice, noodles, or dumplings on a hot summer day. It can also be enjoyed as a refreshing appetizer.
This recipe is vegan and can be easily made gluten-free. You can double or triple it too.
If you like this salad, try
- Cajun Potato Salad
- Thai Green Papaya Salad
- Malaysian Mango Salad
- Cucumber Avocado Salad
- Ramen Noodle Salad
- Amish Potato Salad
- Kachumber
- Watermelon Feta Salad
- Healthy Broccoli Apple Salad
- Amish Broccoli Salad
Ingredients
Cucumbers – Opt for English cucumbers or Persian cucumbers for this recipe, as they are seedless, sweeter, contain less water, and have thin skin.
You can also use regular cucumbers if English or Persian ones are not available. Smashed baby cucumbers also work great in this recipe.
For Marination – You will need granulated white sugar, rice vinegar, light soy sauce, sesame oil, fresh garlic, and red pepper flakes.
You can substitute rice vinegar with red wine vinegar, apple cider vinegar, or distilled white vinegar.
Use tamari in place of soy sauce to make it gluten-free.
Add honey or brown sugar instead of sugar as a substitute.
Adjust red pepper flakes as per your spice level.
You will also need chili oil and spring onion greens (scallions).
The restaurant also tops its salad with chopped Fresno chilies. If you have access to them, you can do it too.
How To Make A Copycat Din Tai Fung Cucumber Salad
Rinse 1 pound (500 g) of cucumbers and pat them dry.
Cut them into ½-inch thick rounds.
Place the sliced cucumbers in a bowl and sprinkle with 1 teaspoon salt. Toss to coat evenly, then sit for 10-15 minutes to allow the excess water to drain.
Rinse the cucumber slices under cold running water to get rid of excess salt and pat the slices dry with paper towels or kitchen towels.
Whisk together
- 2 teaspoon granulated white sugar
- 2 tablespoon rice vinegar
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- ½ teaspoon red pepper flakes
in a small mixing bowl until the sugar has dissolved.
Add the salted cucumbers to a large mixing bowl and pour the dressing.
Toss to coat evenly with the dressing.
Let the cucumbers sit in the dressing in the refrigerator for at least 4 hours or up to 2 days.
Stack the cucumber slices on a serving plate and drizzle with 1 teaspoon chili oil. Sprinkle 1 tablespoon chopped green onions on top and serve immediately.
Frequently Asked Questions
Din Tai Fung serves their cucumber salad with the peel still on, adding a nice crunch and texture to the salad. But you can always peel it if you prefer it that way.
Serving Suggestions
Din Tai Fung’s cucumber salad is best served chilled as a refreshing side dish with rice, noodles, dumplings, or dumpling soup.
It can also be enjoyed as a snack or an appetizer for house parties or get-togethers.
You can sprinkle some toasted sesame seeds over the salad just before serving for a nice crunch.
Storage Suggestions
This crunchy Asian cucumber salad tastes the best when you make it ahead of time. Let the cucumber sit in the dressing for at least 4 hours or up to two days in an airtight container in the refrigerator.
Any longer than two days, the salad might get watery.
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Recipe Card
Easy Din Tai Fung Copycat Cucumber Salad Recipe
Ingredients
- 1 pound English or Persian cucumbers (500 g)
- 1 teaspoon salt
- 2 teaspoons granulated white sugar
- 2 tablespoons rice vinegar
- 1 tablespoon light soy sauce (use tamari for gluten-free recipe)
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- ½ teaspoon red pepper flakes
- 1 teaspoon chili oil
- 1 tablespoon sliced green onions
Instructions
- Rinse cucumbers and pat them dry.
- Cut them into ½-inch thick rounds.
- Place the cucumber slices in a bowl and sprinkle with salt. Toss to coat evenly, then sit for 10-15 minutes to allow the excess water to drain.
- Rinse the cucumber slices under cold running water and pat the slices dry with paper towels or kitchen towels.
- Whisk together the sugar, rice vinegar, soy sauce, sesame oil, garlic, and red pepper flakes in a small mixing bowl until the sugar has dissolved.
- Add the cucumber slices to a large mixing bowl and pour the dressing.
- Toss to coat evenly with the dressing.
- Let the cucumbers sit in the dressing in the refrigerator for at least 4 hours or up to 2 days.
- Stack the cucumber slices on a serving plate and drizzle with chili oil. Sprinkle chopped green onions on top and serve immediately.
Ashley
made this today and it was really delicious. loved the dressing. perfect.