This Din Tai Fung Cucumber Salad copycat recipe lets you recreate the popular side dish at home whenever the craving hits. Thick persian cucumbers are tossed in a savory chili oil dressing and stacked just like the restaurant version. The flavor comes remarkably close, with a few simple tweaks.

If you’re a cucumber salad fan, you’ll also love my Smashed Cucumber Salad. And for a fresh, balanced pairing, I like to serve this with my homemade Wontons.

Close-up view of stacked cucumber rounds coated in chili oil dressing, garnished with a red chili slice and thinly sliced garlic on a white plate.

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Every time I visit Din Tai Fung, I have to get the Cucumber Salad. I love how the crisp cucumbers are marinated, chilled, and finished with a spicy drizzle of their signature DTF sauce. My homemade version keeps the same gourmet feel, bold flavor, and satisfying bite, just made easy to enjoy at home.

Why This Din Tai Fung Cucumber Salad Recipe Works

Easy to Replicate – It delivers restaurant-quality flavor at home without hard-to-find ingredients or complicated steps.
Fresh Ingredients, No Cooking Required – This recipe calls for 10 ingredients and no cooking required. Simple and delicious!
Amazing Flavor – The cucumbers soak up the savory, spicy DTF sauce for a fresh bite that tastes remarkably close to the original.
Pairs Well With Everything – I serve this alongside dumplings, noodles, or grilled mains, and it always fits right in.

A pyramid of thick-cut cucumber slices sits in a pool of red chili oil dressing on a white plate, topped with a slice of red chili and garlic.

Tools You’ll Need

Mixing Bowls
Colander

What is the Din Tai Fung cucumber salad?

The Din Tai Fung cucumber salad is a cold appetizer served at Din Tai Fung, an international Taiwanese restaurant chain best known for its soup dumplings and small plates. The salad features crisp cucumbers lightly marinated in a savory, sesame chili oil dressing and is typically served as a refreshing starter or side.

Ingredients You Will Need for Din Tai Fung Cucumber Salad

Here is a breakdown of what you will need to make this recipe. For actual measurements, see the recipe card at the end of this post.

Persian cucumbers – I like using persian cucumbers here because they stay crisp after salting and have fewer seeds, which keeps the salad from turning watery.
Sesame oil – This adds that unmistakable nutty aroma and depth that’s key to mimicking the Din Tai Fung flavor.
Rice vinegar – Rice vinegar brings a gentle acidity that brightens the cucumbers without overpowering them.
Granulated sugar – Just a small amount balances the savory and acidic notes and rounds out the dressing.
Garlic – Finely grated garlic blends seamlessly into the sauce, giving it a sharp, savory bite without being harsh.
Water – A splash of water helps loosen the dressing slightly so it coats the cucumbers evenly.
Mirin – I use mirin for subtle sweetness and depth, which keeps the flavor balanced and restaurant-like.
Chili oil – This provides the signature heat and richness, and I adjust the amount depending on how spicy I want it.
Kosher salt – Salting the cucumbers draws out excess moisture and intensifies their crunch and flavor.
Fresno chili – I like using Fresno chili for garnish because it adds fresh heat and a pop of color.
Garlic slices (garnish) – Thinly sliced garlic finishes the dish with extra bite and reinforces that savory edge.

Overhead view of whole cucumbers, garlic cloves, chili oil, salt, sugar, and a red chili arranged on a pink surface with small bowls.

How To Make Din Tai Fung Cucumber Salad

Below is a summary of how to make cucumber salad. For a complete and detailed list of steps, see the recipe card at the end of this post.

Salt the Cucumbers

I start by tossing the sliced persian cucumbers with kosher salt. I transfer them to a colander and let them sit for about 30 minutes, which helps draw out excess moisture and keeps the cucumbers crisp.

Thick slices of cucumber rest in a metal colander, showing the cucumbers draining after being salted.

Make the Dressing

While the cucumbers are draining, I whisk together the sesame oil, rice vinegar, sugar, grated garlic, water, mirin, chili oil, and salt in a small bowl. I let the dressing sit for at least 30 minutes so the flavors have time to come together, though an hour is even better if you have it.

Toss and Assemble

Once the cucumbers are ready, I add them directly to the dressing without rinsing and toss until evenly coated. I give it a quick taste and adjust the salt if needed, then stack the cucumbers into a small pyramid and finish with sliced Fresno chili and garlic before serving.

Tips and Tricks

Make the sauce ahead of time. I like to mix the sauce about 30 minutes before tossing the cucumbers in kosher salt, which gives the flavors time to come together and makes assembly easier. For deeper flavor, make the sauce 30 minutes before salting the cucumbers.
Cut cucumbers evenly. This is essential for the salting process, ensuring the perfect texture for the entire salad.
Don’t skip the salting step. Salting the cucumbers draws out excess moisture and helps them stay crunchy instead of watery.

What to Serve with Din Tai Fung Cucumber Salad

Noodles – I love serving this cucumber salad alongside my Cold Sesame Noodles or Sesame Garlic Ramen Noodles when I want a balanced, noodle-forward meal.
Miso Short Ribs – The bright, marinated cucumbers cut through the richness of the slow-braised ribs.
Braised Pork Belly – This salad adds a fresh, spicy contrast to the deep, savory flavors of the pork.

Cucumber slices are tossed in a metal bowl with red chili oil dressing, partially coated and glistening with sauce.

Frequently Asked Questions

Do I need to rinse the cucumbers after salting them?

No, I don’t rinse them. The salt helps draw out excess moisture and seasons the cucumbers at the same time, and adding them directly to the sauce keeps the flavor balanced without becoming too salty.

Why is the Din Tai Fung cucumber salad so crunchy?

The crunch comes from salting the cucumbers to draw out excess moisture before tossing them in the sauce. This step keeps the cucumbers firm and prevents the salad from becoming watery.

Is Din Tai Fung cucumber salad spicy?

The heat level is moderate and mostly comes from the chili oil. You can easily adjust the spice by using less chili oil or adding more at the end to taste.

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