Din Tai Fung Cucumber Salad Recipe: A Step-by-Step

Overview of Din Tai Fung’s Cuisine


Din Tai Fung, a globally renowned Taiwanese restaurant chain, has captivated food enthusiasts with its exquisite array of dishes. Originating in Taipei, this culinary gem has expanded worldwide, celebrated for its delicate steamed dumplings and a diverse menu that blends traditional Taiwanese flavors with modern gastronomy. The cuisine at Din Tai Fung is a testament to precision and flavor, where each dish is crafted with meticulous care, ensuring a harmonious balance of taste and texture. This culinary ethos is vividly embodied in their famous cucumber salad, a simple yet sophisticated dish that showcases the essence of Taiwanese cooking.

Popularity of the Cucumber Salad

The cucumber salad from Din Tai Fung has gained immense popularity, emerging as a must-try for patrons. Its appeal lies in its refreshing simplicity, a welcome contrast to the richer, more complex flavors typically found in Taiwanese cuisine. This salad, often a starter, sets the tone for the meal with its crisp, fresh cucumbers and tantalizing dressing. It’s not just a favorite among health-conscious diners but also among those seeking a burst of freshness. Its popularity transcends cultural boundaries, making it a beloved dish in Din Tai Fung locations across the globe.


Cultural Significance and Origin

The cucumber salad at Din Tai Fung is more than just a dish; it’s a cultural emblem. In Taiwanese cuisine, salads often feature as a palate cleanser or a light start to a meal. This particular salad, with its roots in traditional Taiwanese culinary practices, reflects the island’s history of agricultural abundance and the importance of fresh produce in its diet. The salad’s origin at Din Tai Fung, a restaurant that started as a cooking oil retail business, symbolizes the evolution of Taiwanese cuisine from humble beginnings to international acclaim, mirroring the country’s own journey of growth and development.

What Makes This Salad Unique

What sets the Din Tai Fung cucumber salad apart is its perfect blend of simplicity and flavor. Unlike typical salads laden with multiple ingredients, this dish focuses on the humble cucumber, elevating it through a unique marination process. The cucumbers, crisp and thinly sliced, are marinated in a blend of rice vinegar, chili, and sesame oils, creating a flavor profile that is tangy, slightly spicy, and deeply savory. This minimalist approach allows the natural freshness of the cucumber to shine through, complemented by the depth of the dressing, making it a standout dish in its understated elegance.

Benefits of Cucumber in Diet

Cucumbers, the star ingredient of this salad, are not only refreshing but also packed with nutritional benefits. Low in calories yet high in water content, they are excellent for hydration and weight management. Cucumbers contain antioxidants like flavonoids and tannins, which prevent the accumulation of harmful free radicals and offer anti-inflammatory benefits. They also provide a modest amount of vitamins and minerals, including vitamin K, which is essential for bone health. Incorporating cucumbers into the diet, as seen in Din Tai Fung’s salad, is a delicious way to enjoy these health benefits while indulging in a culinary delight.

The Recipe and Preparation

Ingredients Overview

The Din Tai Fung cucumber salad, a symphony of flavors and textures, is crafted from a selection of key ingredients, each playing a vital role in the dish’s overall profile.

  1. Cucumbers: The foundation of the salad, cucumbers are chosen for their crisp texture and refreshing taste. Persian or English cucumbers are preferred for their fewer seeds and thinner skin, which contribute to a more delicate bite.
  2. Kosher Salt: Used in the initial preparation of the cucumbers, kosher salt draws out excess water, enhancing the cucumbers’ crunchiness. Its larger grains allow for more control in seasoning compared to table salt.
  3. Rice Vinegar: This adds a mild acidity to the dish, brightening the flavors without overpowering them. Rice vinegar’s subtle sweetness complements the cucumbers, creating a harmonious balance.
  4. Sugar: A touch of sugar counteracts the vinegar’s tartness, adding a slight sweetness that elevates the salad’s taste profile.
  5. Sesame Oil: This oil introduces a nutty, rich flavor, adding depth and a hint of luxury to the salad. Its distinct aroma is instantly recognizable and integral to the dish’s character.
  6. Garlic: Freshly minced or grated garlic infuses the salad with a pungent, earthy flavor, offering a slight heat and complexity.
  7. Chili Oil: This ingredient brings a gentle heat, adding a layer of spice that contrasts beautifully with the cool cucumbers. The oil’s vibrant color also enhances the visual appeal of the dish.
  8. Fresno Chili Pepper: Optional for garnish, this chili adds a bright, fresh heat and a pop of color, elevating the salad’s presentation and adding an extra kick for those who enjoy spice.

Step-by-Step Recipe Guide

The image shows a plate of sliced cucumbers, cut into thick rounds and stacked neatly. The cucumbers have a vibrant green skin and appear fresh and crisp. Over the cucumbers, there is a generous drizzle of a bright orange sauce, which has a glossy sheen, suggesting it might be a kind of dressing or chili oil, often used in Asian cuisine. The sauce has pooled around the base of the cucumbers on the white plate, creating a vivid contrast in colors. The dish is presented simply, with no additional garnishes, allowing the clean, geometric arrangement of the cucumber slices and the bold color of the sauce to stand out. This is reminiscent of the cucumber salad often served at Din Tai Fung, a famous Taiwanese restaurant chain known for its xiao long bao (soup dumplings) and other dishes.

Creating the Din Tai Fung cucumber salad is an exercise in simplicity and precision. Here’s a detailed guide to replicate this iconic dish at home.

Preparation Time: Approximately 4 hours and 40 minutes (including marination)


  • 8 Persian or English cucumbers
  • 1½ tablespoons kosher salt
  • 3 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1½ tablespoons mirin
  • 1½ tablespoons sesame oil
  • 3 cloves garlic, minced
  • ½ teaspoon kosher salt (for dressing)
  • ½ tablespoon chili oil (adjust to taste)
  • 1 fresno chili pepper, minced (optional for garnish)


  1. Cucumber Preparation (10 minutes + 30 minutes resting):
    • Begin by washing the cucumbers thoroughly. Slice them into half-inch thick pieces, maintaining uniformity for even marination and presentation.
    • Place the sliced cucumbers in a large bowl. Sprinkle 1½ tablespoons of kosher salt over them. Toss gently to ensure each piece is lightly coated with salt. This process helps draw out moisture, intensifying the cucumbers’ crunchiness.
    • Let the salted cucumbers sit for 30 minutes. This resting period allows the salt to work its magic.
  2. Rinsing and Drying (10 minutes):
    • After 30 minutes, rinse the cucumbers under cold water to remove excess salt. Be thorough but gentle to maintain the integrity of the slices.
    • Pat the cucumbers dry with paper towels. Removing surface moisture ensures the dressing clings to the cucumbers, enriching every bite with flavor.
  3. Preparing the Dressing (10 minutes):
    • In a separate bowl, whisk together rice vinegar, mirin, sugar, sesame oil, minced garlic, and ½ teaspoon of kosher salt. This concoction is the heart of the salad, offering a perfect balance of sweet, tangy, and savory notes.
    • Taste the dressing and adjust the seasoning if necessary. The goal is to achieve a harmonious blend of flavors.
  4. Marinating the Cucumbers (4 hours):
    • Add the cucumbers to the dressing. Toss gently to ensure each slice is evenly coated.
    • Cover the bowl with plastic wrap and refrigerate. Allow the cucumbers to marinate for at least 4 hours. This duration is crucial for the flavors to infuse deeply into the cucumbers. For an even more intense flavor, you can marinate them for up to 2 days.
  5. Final Assembly and Serving (10 minutes):
    • Once marinated, give the cucumbers a final gentle toss in the dressing.
    • Arrange the cucumber slices on a serving plate. Aesthetics are key – stack them neatly for a visually appealing presentation.
    • Drizzle with chili oil, adjusting the amount based on your preference for heat. The chili oil adds a subtle spice and a beautiful sheen.
    • If using, sprinkle minced fresno chili pepper over the top for an additional burst of color and spice.
    • Serve the salad chilled. This enhances the refreshing quality of the cucumbers, making it a perfect appetizer or side dish.

Related: The Ultimate Guide to Pasta Salad Dressings: Ingredients, Recipes, Does pasta need to cool before making pasta salad?

Marination Secrets

The marination process is crucial in the Din Tai Fung cucumber salad, as it infuses the cucumbers with a depth of flavor. The key is to allow enough time for the cucumbers to absorb the dressing. A minimum of four hours is recommended, but for a more intense flavor profile, extending the marination to overnight or up to two days can make a significant difference. During marination, the cucumbers absorb the tangy sweetness of the rice vinegar and sugar, the nuttiness of the sesame oil, and the aromatic punch of garlic. It’s important to ensure that the cucumbers are evenly coated and submerged in the dressing for consistent flavor. The salt initially used not only seasons the cucumbers but also helps in drawing out water, which concentrates the flavors and improves the texture. The transformation during this marination period is what elevates the salad from a simple cucumber dish to a memorable culinary experience.

Serving Suggestions

To serve the Din Tai Fung cucumber salad in a way that maximizes its appeal, consider both presentation and pairing. Present the salad in a shallow dish or platter, stacking the cucumber slices neatly. This showcases their marinated texture and vibrant color. Drizzle the chili oil over the top just before serving to maintain its bright aroma and add a glossy finish. Garnish with minced fresno chili for a pop of color and heat. Serve the salad chilled; this not only enhances its refreshing quality but also complements the crisp texture of the cucumbers. As for pairing, this salad works wonderfully as a starter or a side dish. It pairs beautifully with rich and hearty dishes, offering a refreshing contrast. Try it alongside grilled meats, stir-fried noodles, or dumplings. Its light and crisp nature makes it an excellent palate cleanser, preparing the taste buds for the next course.

Variations and Substitutions

The Din Tai Fung cucumber salad is versatile, allowing for various substitutions and variations to suit different tastes and dietary needs.

  • Cucumber Varieties: While Persian or English cucumbers are preferred, other varieties like Japanese or garden cucumbers can be used. The key is to choose cucumbers that are crisp and not overly watery.
  • Vinegar Options: If rice vinegar is unavailable, apple cider vinegar or white wine vinegar can be suitable substitutes. These alternatives still provide the necessary acidity but with a slightly different flavor profile.
  • Sweetener Substitutes: Instead of sugar, honey or agave syrup can be used for a natural sweetening option. Adjust the quantity to achieve the desired sweetness.
  • Oil Variations: For a different nutty flavor, try using walnut or avocado oil in place of sesame oil. These oils add a unique taste while maintaining the salad’s characteristic richness.
  • Garlic Alternatives: For those sensitive to garlic, shallots or a small amount of onion can be used as a substitute, providing a milder but still aromatic flavor.
  • Heat Adjustments: The chili oil and fresno chili pepper can be adjusted according to spice tolerance. For a milder version, reduce the amount of chili oil or omit the fresno chili. Conversely, for more heat, increase the chili oil or add red pepper flakes.
  • Herbal Additions: Adding herbs like cilantro or mint can introduce a fresh, aromatic dimension to the salad.
  • Vegan Adaptation: Ensure that all ingredients, particularly the chili oil, are vegan-friendly. Some chili oils may contain animal-derived ingredients.

Nutritional Information

The Din Tai Fung cucumber salad is not only a delight for the taste buds but also a boon for health-conscious individuals. Cucumbers, the primary ingredient, are low in calories but high in water content and fiber, making them excellent for digestion and hydration. A single serving of this salad is a low-calorie option, ideal for those monitoring their calorie intake. The cucumbers also provide a modest amount of vitamins, such as vitamin K, essential for bone health, and vitamin C, known for its immune-boosting properties.

The dressing, while adding flavor, also contributes nutritionally. Sesame oil is rich in healthy fats, particularly omega-6 fatty acids, which are beneficial for heart health. Garlic, another key component, is known for its anti-inflammatory and antioxidant properties. The chili oil introduces capsaicin, which has been linked to boosting metabolism. However, it’s important to note that while the salad is generally healthy, the sodium content can be relatively high due to the salt used in marination and dressing. Therefore, those watching their sodium intake should consume it in moderation.

Pairing with Other Dishes

The Din Tai Fung cucumber salad, with its crisp texture and refreshing taste, pairs wonderfully with a variety of dishes, making it a versatile addition to any meal. Its light and refreshing nature makes it an excellent counterpoint to richer, heavier dishes. For instance, pairing it with grilled meats like chicken or beef can balance the heaviness of the proteins. It also complements spicy dishes well, as its coolness offers a soothing contrast to the heat.

In a multi-course meal, this salad serves as an ideal appetizer or side dish. It prepares the palate for more complex flavors to come, especially in Asian-themed menus. Pair it with dumplings, spring rolls, or bao buns for a delightful Taiwanese or Chinese meal experience. For a vegetarian option, serve it alongside stir-fried vegetables or tofu dishes. The salad’s simplicity also makes it a great accompaniment to noodle dishes, such as lo mein or pad Thai, where its crispness adds a refreshing element to the meal. The key is to pair it with dishes that will benefit from its refreshing crunch and lightness, creating a balanced and enjoyable dining experience.

Storage and Make-Ahead Tips

The Din Tai Fung cucumber salad is not only delicious but also convenient for make-ahead preparation. To store the salad, keep it in an airtight container in the refrigerator. Properly stored, the marinated cucumbers can last for up to 2 days. It’s important to note that the texture of the cucumbers may soften slightly over time due to the marination process, but this will not significantly affect the overall taste of the dish.


1. Should I peel the cucumber for the Din Tai Fung cucumber salad?

Din Tai Fung traditionally serves their cucumber salad with the peel still on, but peeling is a matter of personal preference. The peel adds to the presentation and overall texture of the salad, providing a slight crunch and a burst of color. However, if you prefer a softer texture or are sensitive to cucumber skins, you can peel them. The key is to ensure the cucumbers are fresh and crisp, whether peeled or unpeeled.

2. Can I make the Din Tai Fung cucumber salad ahead of time?

Yes, the Din Tai Fung cucumber salad is an excellent make-ahead dish. In fact, preparing it ahead of time is recommended to allow the flavors to meld and intensify. Toss the cucumbers in the dressing at least 4 hours before serving, or leave them to marinate for up to 2 days. This not only enhances the flavor but also gives you plenty of time to focus on preparing other dishes. If you’re assembling the salad ahead of time, add the finishing touches like chili oil and fresno chili just before serving to maintain the freshness and vibrancy of the flavors.

3. What are some good dishes to serve with the chilled cucumber salad?

The Din Tai Fung cucumber salad pairs well with a variety of dishes, making it a versatile side. Some excellent options include:

  • Kung Pao Brussels Sprouts: The spicy and savory flavors of Kung Pao complement the refreshing crispness of the cucumber salad.
  • Lamb Dumplings in Spicy Ginger Broth: The rich and hearty dumplings contrast nicely with the light and crisp salad.
  • Vegetarian Sushi Rolls or Spicy “Tuna” Rolls: These sushi options pair beautifully with the salad for a refreshing and light meal.
  • Fried Rice: The simplicity of the cucumber salad balances the richness of fried rice.
  • Sauteed Spinach: This is another light option that goes well with the refreshing qualities of the salad.
  • Thai Shrimp Salad: The combination of Thai flavors with the cucumber salad creates a delightful fusion experience.


the Din Tai Fung cucumber salad is not just a dish; it’s an experience. It’s a celebration of flavors and textures, a healthy and delicious addition to any meal, and a testament to the culinary artistry of combining simple ingredients to create something extraordinary. So, gather your ingredients, follow the steps, and get ready to indulge in a salad that’s sure to become a staple in your kitchen.


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