This copycat Din Tai Fung Cucumber Salad is bursting with flavor. Beautifully marinated cucumbers drizzled in chili oil is an outstanding vegetarian appetizer you can enjoy for any special occasion!
A crisp cucumber salad, like my Asian Cucumber Salad and Thai Cucumber Salad, is always a great choice when you need something refreshing on a hot day. For those special occasions in summer, serve this copycat Din Tai Fung Cucumber Salad instead!
In order to be authentic, Din Tai Fung copycat recipes must be bold, flavorful, a bit spicy, and out-of-this-world delicious. Kind of like these Din Tai Fung Green Beans!
This Taiwanese restaurant is best known for its unique wontons, noodle dishes, and overall creativity in each dish. To honor their innovations, I really went for it with this chilled cucumber salad.
I marinate the sliced cucumbers for this salad for 4 hours (or up to 2 days) to infuse deep layers of Taiwanese flavors into each bite. Then they’re drizzled in chili oil and topped with Din Tai Fung’s signature fresno chili pepper.
This appetizer is delicious, spicy, and unlike anything else!
What is a Din Tai Fung cucumber salad?
This recipe was inspired by the cucumber salad served at Din Tai Fung, a popular Taiwanese restaurant chain on the west coast. The original appetizer is served with a drizzle of sesame and chili oil and the signature fresco chili pepper on top. It’s super light and refreshing with just a hint of heat.
My copycat recipe is similar to the original and boasts big flavor! I marinated the cucumbers for 4 hours and finished it off with chili oil. In the end, this copycat recipe is just as good as the original and perfect for when you’re craving the classic dish without leaving your home.
How to make a copycat Din Tai Fung cucumber salad
Place the sliced cucumbers in a small bowl and sprinkle kosher salt over top. Toss to combine, then let them sit for 30 minutes. Rinse the salted cucumbers afterward.
Next, make the cucumber salad dressing by whisking rice vinegar, mirin, sugar, sesame oil, garlic, and salt together in a bowl.
Toss the cucumbers in the dressing. They need to marinate (covered) in the fridge for at least 4 hours or even up to 2 days to achieve the authentic flavor.
When it’s time to serve, stack the cucumbers in an organized pile on a plate. Season with more salt if needed and drizzle the chili oil and fresno chili over top. Serve chilled and enjoy!
Should I peel the cucumber?
Din Tai Fung serves their cucumber salad with the peel still on, but you can always remove it if you prefer. I feel that the peel adds to the presentation and overall texture.
Can I make cucumber salad ahead of time?
This is the kind of recipe that you have to prepare ahead of time to achieve the perfect flavor. Toss the cucumbers in the dressing at least 4 hours before serving, or leave them to marinate for up to 2 days. This gives you plenty of time to prepare a flavorful main dish, like Chinese Roasted Chicken, for dinner.
You can also save time by assembling the cucumbers on the plate about an hour before serving. Drizzle the oil and add the peppers over top right before it’s time to eat.
What to serve with chilled cucumber salad:
- Kung Pao Brussels Sprouts
- Lamb Dumplings in Spicy Ginger Broth
- Vegetarian Sushi Rolls // Spicy “Tuna” Rolls
- Fried Rice
- Sauteed Spinach
- Thai Shrimp Salad
If you loved this Din Tai Fung cucumber recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.
More Asian-inspired recipes:
- Din Tai Fung Green Beans
- Dan Dan Noodles
- Kani Salad
- Hamachi Crudo
- Mongolian Chicken
- Bahn Mi Tacos
- Vietnamese Lemongrass Chicken
- Sesame Chicken Noodles
- Easy Mongolian Beef
Plus, be sure to check out these 30+ BEST Asian Side Dishes.
Din Tai Fung Cucumber Salad
- 8 Persian cucumbers (sliced into 1/2-inch thick pieces)
- 1½ Tablespoons kosher salt
- 3 Tablespoons rice vinegar
- 2 Tablespoons sugar
- 1 ½ Tablespoons Mirin
- 1 ½ Tablespoons sesame oil
- 3 cloves garlic (grated or minced)
- ½ teaspoon kosher salt
- 1/2 Tablespoon chili oil (or more, to taste)
- ½ Tablespoon sesame oil
- 1 fresno chile pepper (minced (optional))
- Add sliced cucumber to a small bowl. Sprinkle with 1 ½ TBSP kosher salt and toss to combine. Let sit for 30 minutes in the refrigerator.
- After 30 minutes, rinse off the salt mixture and pat the cucumbers dry.
- Meanwhile, make the dressing. In a small bowl whisk together the rice vinegar, mirin, sugar, sesame oil, garlic and salt. Mix well and set aside.
- Toss the rinsed and dried cucumbers with the dressing and let marinate for a minimum of 4 hours, up to 2 days.
- To serve: Taste for seasoning, and add additional salt if needed. Drizzle with chili oil and sprinkle with fresno chile and serve chilled.
14 thoughts on “Din Tai Fung Cucumber Salad Recipe”
i made this tonight with 9 persian cucumbers. i left out the chili oil and the chili peppers. it was really very good. i’ll make it again. i like this salad cause it is light! tasty!
For the final drizzle do you mix the chili oil with sesame oil before drizzling? The ingredient is mentioned in list under “to serve” but not in instructions for final step.
Hi Dena – No, I simply add the chili oil to taste at the end. Hope that helps!
delightful! forgot to rate it. sorry
My mom and I recently visited Din Tai Fung in Vegas and she loves their cucumbers. I made this recipe and she devoured them in minutes! I’m going to have to make a bigger batch this time!
Love to hear that Julie! I can also eat an entire batch in one sitting. They’re so yummy!
Really easy recipe to follow and they turned out great! My only question is do I store it in the marinade or take them out and put them in a separate container?
Hi Brandon – I store the cucumbers in the marinade. Enjoy!
Din Tai Fung is my #1 favorite restaurant! I was a slacker and only marinated the cucumbers for 2 hours, but they were still so good! Next time I’ll wait longer and I’m sure they’ll be even better!
I often go that route too Natalie – I’m always too impatient!
The recipe is so yummy! I’m curious though, why do you add the chili oil after marinating instead of with the marinade?
Hi Kim – You could do either! I like to add it after because my husband doesn’t like things so spicy, so we can each customize our own dishes. 🙂
You’re forgetting a little mushroom powder for that umami. That’s their secret ingredient.
Hmmm… I’ve never heard that! I have some, so I’ll have to give it a try!