Last Updated on June 4, 2025 by Karen
Make the famous crisp, spicy, and tangy Din Tai Fung cucumber salad at home with this easy copycat recipe. Made with Persian cucumbers, garlic, sesame oil, and chili oil—it’s perfect as a refreshing side dish or appetizer!
If you’ve ever eaten at the famous Taiwanese restaurant Din Tai Fung, you’ve likely fallen in love with their crisp, tangy, and refreshing cucumber salad. This copycat Din Tai Fung cucumber salad brings that iconic flavor home using a handful of simple, easy-to-find ingredients.
Whether you’re making it as a cooling side dish, a spicy appetizer, or a vibrant pairing for your favorite noodle dishes or soup dumplings, this recipe has everything: crunch, tang, spice, and a touch of sweetness.
If you’re one of the many who saw this on TikTok – make it at home today. It’s easier than you think!
Why You’ll Love This Easy Din Tai Fung Cucumber Salad Copycat Recipe
This chilled cucumber salad is not only easy to prepare, it’s made with just a few pantry staples. It’s light, full of flavor, and perfect for both weeknight meals and special occasions. The secret lies in letting the cucumbers marinate—this allows the flavors to soak in while keeping that iconic crunch.
• Light and refreshing
• Made with a handful of ingredients
• Great for hot days or as a cold appetizer
• Packed with flavor from sesame oil, chili oil, soy sauce, and rice vinegar
• A perfect match with noodle dishes, green beans, or even delicious soup dumplings
Ingredients You’ll Need to Make This Easy Din Tai Fung Cucumber Salad Copycat Recipe
Here are the key components of this Din Tai Fung cucumber recipe, along with notes and substitution suggestions:
Persian Cucumbers
These small, thin-skinned cucumbers are crisp and have a mild, sweet flavor. They’re ideal for this dish because they contain fewer seeds and a high water content. If you can’t find Persian cucumbers, English cucumbers or baby cucumbers are excellent options. Just avoid regular cucumbers with thicker skins unless you peel them first.
Salt
Used to draw out excess water from the cucumbers, helping them stay crunchy after marinating. Kosher salt works well, but regular table salt is fine, too. Be sure to rinse well to remove excess salt before dressing.
Rice Vinegar
This adds bright acidity and a slightly sweet tang to the dressing. You can substitute with white vinegar or red wine vinegar, though the flavor will be slightly different. Rice vinegar is milder and more balanced for this salad.
Soy Sauce
Soy sauce gives the dressing a savory, umami depth. I like to use low-sodium soy sauce for this recipe. For a gluten-free version, feel free to use tamari or coconut aminos.
White Sugar
Adds balance to the acidity and spice. You can use brown sugar for a more caramel-like flavor, or try honey or agave for a natural alternative.
Mirin
A sweet Japanese rice wine that deepens the flavor of the dressing. If you don’t have mirin, just add a bit more sugar or skip it entirely—your salad will still be delicious.
Sesame Oil
Toasted sesame oil gives the salad a nutty, aromatic quality that’s hard to beat. It’s best not to substitute this ingredient, but if needed, try a neutral oil like grapeseed and add a sprinkle of toasted sesame seeds for flavor.
Chili Oil
This brings the heat. Use chili crisp for added texture or a spicier chili oil if you prefer more of a kick. Adjust the amount based on your spice preference.
Garlic
Fresh garlic, minced finely, gives the dressing a savory backbone. Avoid garlic powder here—the raw garlic adds brightness and sharpness that balances the dressing.
Thai Bird’s Eye Chili
Totally optional, but if you love spice, finely chopped bird’s eye chili or Fresno chilies/Fresno peppers will intensify the heat. You can also leave them out or use milder chilis.
Sesame Seeds
Sprinkle these on top before serving for a little crunch and extra nutty flavor. Toasted sesame seeds work best.
How to Make Copycat Din Tai Fung Cucumber Salad
This crunchy cucumber salad is all about prep, rest, and flavor-building. Here’s how to do it:
Step 1: Slice the Cucumbers
Start by trimming the ends of the cucumbers and slicing them into thick slices, about ½-inch thick. This size gives the perfect crunch and ensures the dressing soaks in without turning them soggy.
Step 2: Salt and Rest
Place the sliced cucumbers in a large bowl or mixing bowl. Sprinkle salt evenly over them and toss well. Let sit at room temperature for 30 minutes to draw out excess moisture. This step is key to avoiding watery dressing.
Step 3: Rinse and Dry
Rinse the cucumbers under cold water to remove excess salt, then dry thoroughly with paper towels. Removing moisture ensures the dressing clings well and keeps the cucumbers crisp.
Step 4: Make the Dressing
In a small bowl, mix together the rice vinegar, soy sauce, sugar, mirin, sesame oil, chili oil, and minced garlic. Stir until the sugar is fully dissolved.
Step 5: Combine and Chill
Add the cucumbers to the dressing and toss to coat evenly. Transfer to an airtight container or air-tight container and refrigerate for at least 4 hours, or up to 2–3 days. This allows the cucumbers to soak in all the flavor.
Step 6: Serve
Serve cold on a serving plate, topped with optional chilis and a sprinkle of sesame seeds. It pairs beautifully with dumplings, rice, and various dishes.
How to Cut Cucumber for Salad?
Cutting cucumbers properly can make a big difference in the texture and presentation of your salad. Here’s how to cut cucumbers for a crisp, evenly dressed cucumber salad:
Wash and Dry
Start by rinsing your cucumbers under cold water to remove any dirt or wax. Pat them dry with a clean towel or paper towels.
Trim the Ends
Use a knife to cut off both ends of the cucumber—especially the blossom end, which can be slightly bitter.
Decide Whether to Peel
For Persian cucumbers or English cucumbers, you usually don’t need to peel them because they have a thin skin. I actually prefer not to peel the skin because it gives the cucumber an extra crunch factor. If you’re using regular cucumbers with a thicker skin, you can peel them fully or in stripes.
Slice Evenly
For a Din Tai Fung-style salad, cut the cucumbers into ½-inch thick rounds. These slightly thicker slices help the cucumbers stay crisp after marinating and give a satisfying bite.
Optional: Cut into Halves or Quarters
If your cucumbers are large or if you prefer bite-sized pieces, you can slice the rounds in half or quarters for easier eating.
How Long Does This Copycat Din Tai Fung Cucumber Salad Last in the Fridge?
If you store your salad in an airtight container in the fridge, it should keeps well for 2–3 days. The flavor actually improves as it sits, making this a perfect make-ahead dish.
Can You Freeze This Cucumber Salad?
Freezing cucumber salad is not recommended—here’s why:
High water content: Cucumbers are mostly water. When frozen and thawed, they become mushy and lose their signature crunch.
Texture changes: The crisp, fresh texture that makes cucumber salad so refreshing turns soggy after freezing.
Separation of dressing: Vinegar- or oil-based dressings often separate and become watery or oily when thawed, affecting flavor and consistency.
Here’s what to do instead:
Make ahead: This cucumber salad actually gets better after marinating for a few hours or overnight. It keeps well in the fridge for 2–3 days in an airtight container.
Prep components separately: If you want to make it ahead for longer, prep the dressing and cucumbers separately. Store the cucumbers dry and unseasoned in the fridge, and combine with the dressing just a few hours before serving.
What to Serve With This Copycat Din Tai Fung Cucumber Salad?
This salad works well with:
- Steamed dumplings
- Spicy noodle dishes
- Stir-fried green beans
- Grilled meats
- Rice bowls
- Or even on its own as a refreshing snack
Easy Din Tai Fung Cucumber Salad (Copycat Recipe)
Ingredients
- 7 small Persian cucumbers or 1 large English cucumber sliced into ½-inch thick rounds
- 1 tbsp salt
- For the dressing:
- 2½ tbsps rice vinegar
- 1½ tbsps granulated sugar
- 1 tbsp mirin
- 1 tbsp toasted sesame oil
- 3 garlic cloves minced
- ¼ tsp salt
- 1 tbsp chili crisp or chili oil adjust to taste
- 1 small Thai bird’s eye chili finely chopped (optional)
Instructions
- Place the cucumber slices in a bowl and sprinkle with 1 tablespoon of salt. Toss to coat evenly and let sit at room temperature for 30 minutes to draw out excess moisture.
- Rinse the cucumbers thoroughly under cold water and pat dry with paper towels.
- In a small bowl, whisk together the rice vinegar, sugar, mirin, sesame oil, minced garlic, and salt until the sugar dissolves.
- Add the cucumbers to the dressing and toss well to combine. Cover and refrigerate for at least 4 hours, or up to 2 days for deeper flavor.
- To serve, taste and adjust seasoning if needed. Drizzle with chili oil and garnish with chopped Thai bird’s eye chili if using. Serve cold.
Is Cucumber Salad Healthy?
Yes, cucumber salad is generally a very healthy choice, especially when made with fresh, simple ingredients like in this Din Tai Fung-style recipe. Cucumbers are naturally low in calories and high in water content, making this salad both light and hydrating—perfect for hot weather or as a refreshing side to heavier dishes. They’re also a good source of antioxidants like vitamin C, which support immune health and skin function.
The dressing in this salad, typically made with sesame oil, rice vinegar, garlic, and chili oil, adds bold flavor without relying on heavy or processed ingredients. When used in moderation, sesame oil and chili oil provide heart-healthy fats and anti-inflammatory benefits. Garlic, especially when raw, may also support digestion due to its natural antibacterial properties.
However, like with any recipe, balance matters. Some versions of cucumber salad can be high in sodium due to the salt used to draw out moisture, so it’s a good idea to rinse the cucumbers thoroughly and adjust seasoning to your taste. If you’re watching sugar intake, you can easily reduce or substitute the sugar or mirin used in the dressing.
Overall, cucumber salad is a delicious and nutritious option that’s easy to customize based on your dietary needs. It’s a great way to increase your veggie intake while enjoying big flavor with minimal effort.
This copycat Din Tai Fung cucumber salad delivers restaurant-quality flavor with minimal effort. With just a few ingredients and a bit of resting time, you’ll get a crunchy cucumber salad that’s tangy, spicy, and incredibly satisfying.
Use it as a starter, a cooling side for spicy food, or even on a special occasion when you want something light but flavorful. And if you’re looking for more inspiration, don’t forget to explore other easy Asian-inspired salads and small plates.
