If you’ve ever dined at the iconic Din Tai Fung and found yourself craving more of their crisp, tangy, and subtly spicy cucumber salad, you’re not alone. This chilled cucumber dish is one of the most refreshing appetizers on the menu. It has a perfect balance of salty, sweet, tangy, and umami. We have created a copy of the famous Din Tai Fung Cucumber Salad that you can make right at home with simple ingredients and just a little bit of prep.
This copycat version stays true to the original flavor profile while allowing flexibility for home kitchens.
Why You’ll Love This Din Tai Fung-Inspired Cucumber Salad
This cucumber salad is: 
- Crisp, refreshing and beautifully balanced
- Easy to make in under 30 minutes
- Vegan-friendly and gluten-free
- A showstopper when plated, thanks to its pyramid presentation
- Perfect for summer meals, Asian-inspired dinners, or light snacks
It’s ideal for anyone who enjoys bold but clean flavors and appreciates the iconic taste of Din Tai Fung. The ingredients are accessible and pantry-friendly, and with just a few tweaks, it can be adapted to different dietary needs or flavor preferences.
Ingredients You’ll Need For Din Tai Fung Cucumber Salad
Here’s everything you need to recreate this restaurant-style cucumber salad at home:
- 1 pound Persian cucumbers, washed
- 2 teaspoons salt
- 3 tablespoons water
- 2 tablespoons unseasoned rice vinegar (not the seasoned kind)
- 5 teaspoons granulated sugar
- 1 teaspoon soy sauce (use low-sodium if preferred)
- ½ teaspoon MSG (optional, but highly recommended for that authentic umami hit)
- 2 teaspoons toasted sesame oil
- 1 clove garlic, thinly sliced
- 1 red Fresno chili, deseeded and cut into small diamond slices (optional for mild heat and garnish)
- ½ teaspoon Chinese chili oil (adjust to your spice preference)
Kitchen Equipment Needed
- Mixing bowls (1 medium, 1 large)
- Sharp knife and cutting board
- Measuring spoons
- Vegetable peeler (optional)
- Paper towels or a clean kitchen towel
- Fine mesh strainer (for rinsing)
- Serving plate or shallow bowl
Step-by-Step Instructions For Din Tai Fung Cucumber Salad
1. Prepare the Cucumbers
Start by trimming the ends off the Persian cucumbers. Slice them into ¾-inch thick rounds. These thicker coins give the perfect bite: crisp on the outside, tender inside.
Place the cucumber coins in a large bowl and sprinkle with 2 teaspoons of salt. Mix well and let them sit for 15 minutes, stirring once halfway through. This step draws out excess moisture and intensifies the crunch.
2. Make the Dressing
While the cucumbers are salting, prepare your marinade. In a medium mixing bowl, combine:
- 3 tablespoons water
- 5 teaspoons sugar
- 1 teaspoon soy sauce
- ½ teaspoon MSG
- 2 teaspoons toasted sesame oil
Stir until the sugar and MSG are fully dissolved. Add the garlic slices and red Fresno pepper. Let this sit while the cucumbers finish salting—this allows the garlic and chili to infuse their flavor into the dressing.
3. Rinse and Dry the Cucumbers
Once the cucumbers are done salting, rinse them 2–3 times under cold running water to remove the excess salt. Lay them on a clean kitchen towel or paper towels and pat dry thoroughly. Moisture is the enemy of flavor absorption here—so make sure they’re nice and dry.
4. Marinate and Plate
Add the cucumbers to the marinade and toss well to coat. Let them soak for 5–10 minutes. For a more intense flavor, you can marinate them longer—up to 30 minutes in the fridge.
To serve, assemble the cucumber slices in a pyramid shape: 9 on the base layer, 4 in the middle, and 1 on top. Garnish with a garlic slice and a piece of red Fresno chili. Drizzle extra dressing over the pyramid and finish with a touch of Chinese chili oil.
Tips for the Best Cucumber Salad
- Use Persian cucumbers: These are less watery and more tender than standard cucumbers, with a thin skin that doesn’t need peeling.
- Don’t skip the salt soak: This step is crucial for removing moisture and ensuring the cucumbers stay firm after marinating.
- Dry thoroughly: After rinsing, remove as much water as possible so the marinade can cling to the cucumbers.
- Adjust to taste: Want it spicier? Add more chili oil or a few crushed red pepper flakes. Less sweet? Cut back the sugar slightly.
- MSG adds depth: It’s optional, but it really does bring out the authentic umami flavor that Din Tai Fung fans love.
Ingredient Substitutions and Variations
Substitutions:
- Cucumbers: If Persian cucumbers aren’t available, use English cucumbers (seedless if possible).
- MSG: Can be skipped or swapped for a pinch of mushroom powder or a dash of fish sauce (not vegan).
- Soy Sauce: For gluten-free diets, use tamari.
- Sugar: Substitute with honey or maple syrup for a natural sweetener, though this will alter the flavor slightly.
Variations:
- Add crushed peanuts for texture and nutty richness.
- Include thinly sliced scallions or fresh cilantro for herbal notes.
- Swap Fresno chili for Thai bird’s eye for extra heat or omit entirely for a milder version.
How to Store Leftovers
Store any leftover cucumber salad in an airtight container in the refrigerator. It will keep for up to 2 days, though it’s best eaten the same day for maximum crunch.
Note: The cucumbers will continue to release water over time, so give them a quick stir before serving again. Avoid freezing this salad—it won’t hold its texture.
Food and Drink Pairings
This cucumber salad is incredibly versatile. It pairs beautifully with:
- Dumplings or potstickers
- Steamed jasmine or sticky rice
- Grilled meats like bulgogi or teriyaki chicken
- Soba noodles or chilled ramen
- Cold tofu or sesame spinach salad
For drinks, consider pairing it with:
- A light lager
- Green tea or jasmine tea
- A refreshing sparkling yuzu or lemon soda
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! You can salt and slice the cucumbers up to a day ahead, but for the freshest flavor, assemble and marinate them shortly before serving.
Is this recipe vegan?
Yes, the base recipe is vegan. Just ensure your soy sauce is vegan-friendly (some may contain fish extracts).
What can I use instead of MSG?
You can leave it out or use a dash of mushroom seasoning or a splash of soy sauce to increase umami flavor.
Is this salad spicy?
Mildly. The spice comes from the Chinese chili oil and Fresno peppers, both of which are adjustable or optional.
Can I double the recipe?
Absolutely! Just scale up the ingredients proportionally. You may want to marinate the cucumbers in a large container with a lid to toss everything evenly.
This Din Tai Fung Cucumber Salad is proof that simple ingredients can create magic when treated with care. It’s crunchy, balanced, and surprisingly addictive. Whether you’re a fan of the original dish or trying it for the first time, this copycat recipe brings restaurant-level flavor right into your home kitchen.
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Recipe Card
Din Tai Fung Cucumber Salad (Copycat Recipe)
Description
If you’ve ever dined at the iconic Din Tai Fung and found yourself craving more of their crisp, tangy, and subtly spicy cucumber salad, you’re not alone. This chilled cucumber dish is one of the most refreshing appetizers on the menu—a perfect balance of salty, sweet, tangy, and umami. The great news? You can recreate the famous Din Tai Fung Cucumber Salad right at home with simple ingredients and just a little bit of prep.
Ingredients Needed
Instructions
1. Prepare the Cucumbers
-
Start by trimming the ends off the Persian cucumbers. Slice them into ¾-inch thick rounds. These thicker coins give the perfect bite: crisp on the outside, tender inside.
-
Place the cucumber coins in a large bowl and sprinkle with 2 teaspoons of salt. Mix well and let them sit for 15 minutes, stirring once halfway through. This step draws out excess moisture and intensifies the crunch.
2. Make the Dressing
-
While the cucumbers are salting, prepare your marinade. In a medium mixing bowl, combine:
-
3 tablespoons water
-
5 teaspoons sugar
-
1 teaspoon soy sauce
-
½ teaspoon MSG
-
2 teaspoons toasted sesame oil
-
Stir until the sugar and MSG are fully dissolved. Add the garlic slices and red Fresno pepper. Let this sit while the cucumbers finish salting—this allows the garlic and chili to infuse their flavor into the dressing.
3. Rinse and Dry the Cucumbers
-
Once the cucumbers are done salting, rinse them 2–3 times under cold running water to remove the excess salt. Lay them on a clean kitchen towel or paper towels and pat dry thoroughly. Moisture is the enemy of flavor absorption here—so make sure they’re nice and dry.
4. Marinate and Plate
-
Add the cucumbers to the marinade and toss well to coat. Let them soak for 5–10 minutes. For a more intense flavor, you can marinate them longer—up to 30 minutes in the fridge.
-
To serve, assemble the cucumber slices in a pyramid shape: 9 on the base layer, 4 in the middle, and 1 on top. Garnish with a garlic slice and a piece of red Fresno chili. Drizzle extra dressing over the pyramid and finish with a touch of Chinese chili oil.
Note
Can I make this salad ahead of time?
Yes! You can salt and slice the cucumbers up to a day ahead, but for the freshest flavor, assemble and marinate them shortly before serving.
Is this recipe vegan?
Yes, the base recipe is vegan. Just ensure your soy sauce is vegan-friendly (some may contain fish extracts).
What can I use instead of MSG?
You can leave it out or use a dash of mushroom seasoning or a splash of soy sauce to increase umami flavor.
Is this salad spicy?
Mildly. The spice comes from the Chinese chili oil and Fresno peppers, both of which are adjustable or optional.
Can I double the recipe?
Absolutely! Just scale up the ingredients proportionally. You may want to marinate the cucumbers in a large container with a lid to toss everything evenly.
