Name: Din Tai Fung Cucumber Salad: Simple, Refreshing, Irresistible
Prep time: 45 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 2 medium cucumbers (English or Persian cucumbers work best); 2 tsp salt (for water release); 2 garlic cloves, finely minced; 1 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp sugar; 1/2 tsp chili oil or red pepper flakes (optional); Sesame seeds (for garnish)

Jump to Recipe·Print Recipe

It was a warm summer evening when I first tasted the Din Tai Fung cucumber salad. Amid the hustle and bustle of the famous dumpling house, this unassuming side dish quietly stole the show. Served chilled, the crisp cucumber slices were perfectly coated in a tangy, garlicky dressing with just a hint of sweetness and spice. It was refreshing and light, a perfect contrast to the rich, savory flavors of the meal.

This cucumber salad is a testament to the beauty of simplicity. Using just a handful of ingredients, it manages to deliver bold, satisfying flavors that leave a lasting impression.

Table of Contents

Why Is It Called Din Tai Fung Cucumber?

The name “Din Tai Fung Cucumber Salad” pays homage to its origin at the legendary Din Tai Fung restaurant, a global icon of Taiwanese and Chinese cuisine. This dish embodies the restaurant's philosophy of simplicity, precision, and excellence in flavor. By using high-quality cucumbers paired with a perfectly balanced marinade of soy sauce, vinegar, garlic, and sesame oil, Din Tai Fung cucumber recipe created a signature appetizer that reflects its culinary artistry.

This dish goes well with West Lake Beef Soup – a hearty and flavorful Chinese classic that's easy to make at home.

What Type of Cucumber Should You Use For the Din Tai Fung Cucumber Salad?

Cucumber Salad Din Tai Fung is legendary for its refreshing simplicity and addictive garlicky flavor. But to truly capture the essence of this iconic dish, you need to start with the right cucumber. Here's a breakdown of the best options:

The Ideal Choice: Persian Cucumbers

Why they're perfect: Persian cucumbers are smaller and thinner than standard cucumbers, with fewer seeds and thinner skin. This means they have a higher flesh-to-seed ratio, resulting in a more delicate crunch and a less watery salad. Their mild flavor won't overpower the dressing.
Where to find them: Most supermarkets carry Persian cucumbers, often labeled as “mini cucumbers” or “snacking cucumbers.”

A Good Alternative: English Cucumbers

Why they work: English cucumbers are another great option. They have a similar thin skin and mild flavor to Persian cucumbers, though they are slightly larger.
Key tip: Look for seedless varieties for the best texture.

Din Tai Fung Cucumber Salad Recipe

For 4 servings

Cuisine: Chinese
Method: Tossing
Author: Chris
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes

Ingredients

2 medium cucumbers (English or Persian cucumbers work best)
2 tsp salt (for water release)
2 garlic cloves, finely minced
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp sugar
1/2 tsp chili oil or red pepper flakes (optional)
Sesame seeds (for garnish)

Steps

Wash and dry the cucumbers. Cut them into bite-sized chunks or slice them into thick rounds.
Sprinkle the cucumbers with salt and toss to coat. Let sit for 15-20 minutes to draw out excess water.
In a small bowl, mix soy sauce, rice vinegar, sesame oil, sugar, and minced garlic. Add chili oil or red pepper flakes if desired for a hint of spice.
Rinse the salted cucumbers under cold water to remove excess salt. Pat them dry with a clean towel.
Toss the cucumbers with the dressing until evenly coated.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Garnish with sesame seeds before serving.

Note

Use seedless varieties like English or Persian cucumbers for the best texture and flavor.
Adjust the amount of chili oil or omit it entirely for a milder version.
This salad tastes even better after resting for a few hours, making it an excellent make-ahead dish.

Nutrition Facts (per serving)

Calories: 60 kcal
Sugar: 2g
Sodium: 480mg
Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

If you loved this Din Tai Fung cucumber salad recipe, explore even more mouthwatering recipes at Tales Of A Kitchen. Discover a wide range of simple, flavorful dishes perfect for every palate and occasion!

#TalesOfAKitchen #CucumberSalad #HealthyEating #ChineseAppetizers