Recipe

Din Tai Fung Cucumber Salad

A crisp, garlicky Din Tai Fung inspired cucumber salad with a savory sweet soy dressing and just enough heat to keep you going back for one more bite.

By Matt Campbell

•

4.8

A chilled bowl of Din Tai Fung style cucumber salad with smashed cucumber chunks coated in a glossy garlicky soy dressing, sprinkled with sesame seeds on a light wooden table

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If you have ever sat down at Din Tai Fung and thought, why are these cucumbers so addictive, welcome. This is that cucumber situation: cold, crunchy, lightly sweet, deeply savory, and loud with garlic in the best possible way.

The key is not fancy ingredients. It is a simple restaurant trick you can absolutely steal: salt the cucumbers first, let them hang out, then dress them. You get that signature snap, plus a dressing that clings instead of sliding sadly to the bottom of the bowl.

Persian cucumbers, peeled garlic cloves, soy sauce, rice vinegar, sesame oil, sugar, and chili crisp arranged on a clean kitchen counter

Why It Works

Crisp texture that stays crisp: Salting pulls out excess water so the cucumbers are less likely to water out the dressing.
Big flavor with pantry staples: Soy sauce, rice vinegar, sesame oil, sugar, and garlic do the heavy lifting.
Make ahead friendly: A short chill helps the dressing soak in, so it tastes like you knew what you were doing all along.
Easy to adjust: Keep it mild, add chili oil, or go full garlic mode. I support all versions.

Pairs Well With

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 3 to 4 days (typical food-safety guidance). For the best crunch, it is at its peak within 1 to 2 days.

Keep it crisp: If you know you will have leftovers, store the cucumbers and dressing separately, then toss before serving.

Do not freeze: Cucumbers and the freezer are not friends.

Leftover cucumber salad in a clear glass storage container with a tight fitting lid on a kitchen counter

Common Questions

What kind of cucumbers should I use?

Persian are my favorite for this because they are crisp, thin-skinned, and not very seedy. English cucumbers also work. If you only have standard waxed cucumbers, peel them and scoop out the seeds for the best texture.

Do I have to smash the cucumbers?

You do not have to, but smashing creates craggy edges that grab the dressing. If you prefer neat slices, go for it. You will just get a cleaner bite and slightly less cling.

Is this an exact Din Tai Fung recipe?

No, this is a copycat style version built to hit the same flavor and texture notes at home: salty, tangy, a little sweet, heavy on garlic, and very cold.

How spicy is it?

As written, it is mild with optional chili oil or chili crisp. If you want heat, start with 1 teaspoon and work up. Tasting as you go is not only allowed, it is encouraged.

Why is my salad watery?

Two usual culprits: you skipped or rushed the salting step, or you used a very watery cucumber. Salting helps reduce watering out, but cucumbers will still release some liquid over time. Salt a little longer, then drain well. You can also blot with paper towels before dressing.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board and chef’s knife
Large bowl
Small bowl or measuring cup for the dressing
Microplane or garlic press (optional, but helpful)
Colander or fine mesh strainer

This is one of those dishes I make when I want to feel like I “have it together” without actually doing much. I started chasing the Din Tai Fung cucumber vibe because it is the ultimate opener: bright, cold, and snackable, the kind of thing you keep picking at while you pretend you are still cooking dinner. Now I keep Persian cucumbers around like they are pantry items, because once you learn the salt-and-chill trick, you can turn a pile of cucumbers into something that tastes restaurant-level with almost zero drama.

Din Tai Fung Cucumber Salad

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 50 minutes

Servings 4

Ingredients

6 Persian cucumbers (about 1 to 1 1/4 pounds)
1 1/2 teaspoons kosher salt (for salting the cucumbers, see note)
2 tablespoons soy sauce (or tamari, low-sodium is great here)
2 tablespoons rice vinegar
1 1/2 tablespoons granulated sugar
1 tablespoon toasted sesame oil
2 to 3 garlic cloves, finely grated or minced
1 to 2 teaspoons chili oil or chili crisp (optional)
1 teaspoon toasted sesame seeds (optional, for serving)

Salt note: If you are salt-sensitive or using regular (not low-sodium) soy sauce, start with 1 teaspoon kosher salt. If the cucumbers taste too salty after draining, give them a quick rinse and pat dry before dressing.

Optional add-ins (choose your mix-ins):

1 teaspoon grated fresh ginger
1 to 2 teaspoons Chinese black vinegar for a deeper tang
Thinly sliced scallions for a fresher finish

Instructions

Smash and cut the cucumbers. Wash and dry the cucumbers. Lightly smash each cucumber with the flat side of a knife (or a rolling pin) until it cracks or splits and slightly flattens, not pulverizes, then cut into 1 1/2-inch chunks. The rough edges help the dressing cling.
Salt them for the snap. Add cucumbers to a large bowl and sprinkle with kosher salt. Toss well. Let sit 20 minutes to draw out moisture.
Drain and dry. Tip cucumbers into a colander and let drain for 2 to 3 minutes. For extra crispness, blot lightly with paper towels. Move cucumbers back into the bowl.
Mix the dressing. In a small bowl, whisk soy sauce, rice vinegar, sugar, sesame oil, and grated garlic until the sugar dissolves. Stir in chili oil or chili crisp if using.
Toss and chill. Pour dressing over cucumbers and toss until glossy and evenly coated. Refrigerate 15 to 30 minutes so it gets very cold and the flavors soak in.
Serve. Taste and adjust. Want it sweeter, add a pinch more sugar. Want more bite, add a splash of vinegar. Finish with sesame seeds if you like (toast them first if yours are raw), then serve cold.