When it comes to iconic restaurant dishes, few sides are as beloved as the Din Tai Fung cucumber salad. Not only is Din Tai Fung a world-renowned Taiwanese restaurant celebrated for its dumplings and elegant small dishes, but their cucumber salad has also become a standout. This cold appetizer is known for its crisp texture, delicate balance of flavors, and refreshing qualities, making it especially perfect as an accompaniment to heavier, savory dishes.
Fortunately, recreating the Din Tai Fung cucumber recipe at home is surprisingly easy, and it’s an ideal way to bring a touch of restaurant-quality finesse to your kitchen. Whether you’re a busy professional looking for a quick meal, a health-conscious eater, or someone who enjoys experimenting with simple, fresh flavors, this recipe will be your go-to for an effortless, delicious side dish.
So, let’s dive into this Din Tai Fung cucumber recipe and discover how you can enjoy a homemade version of this delightful salad.
Why You’ll Love This Easy Din Tai Fung Cucumber Recipe
There are so many reasons to love this Taiwanese cucumber salad. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is simple and satisfying for everyone. Here are just a few reasons why it’s irresistible:
- First, it’s Quick and Simple: With minimal ingredients and easy preparation, this dish is perfect for busy weekdays or when you need a quick appetizer for guests.
- Additionally, it’s Healthy and Light: Low in calories and packed with nutrients, this salad makes for a guilt-free snack or side dish.
- Moreover, it’s Vegan-Friendly: Naturally vegan, it’s a fantastic option for plant-based meals.
- Finally, its Versatile Pairing: It complements a wide range of dishes—from dumplings and noodles to lighter meals like an Ahi Tuna Salad (check out our recipe for Healthy and Refreshing Lunch Recipes).
Whether you’re seeking a refreshing side dish to balance out heavier Asian meals or simply a quick snack, this recipe is sure to become a favorite.
Ingredients for Din Tai Fung Cucumber Salad
One of the best things about this Asian cucumber salad recipe is that it requires just a few simple ingredients. Most of these are pantry staples or can be easily found at your local grocery store.
For the Cucumbers:
- 3-4 Persian cucumbers (or English cucumbers)
- Persian cucumbers are small, crisp, and ideal for salads due to their tender skin and minimal seeds.
- 1 teaspoon salt
- Helps remove excess moisture and enhances the flavor of the cucumbers.
For the Dressing:
- 1 tablespoon soy sauce
- Adds a savory, umami flavor that forms the base of the dressing.
- 2 tablespoons rice vinegar
- Provides a refreshing tang, balancing the richness of the chili oil and sesame oil.
- 1-2 teaspoons chili oil (or homemade chili oil)
- Gives the salad its characteristic heat. Adjust based on your spice preference.
- 1 teaspoon sesame oil
- Adds a nutty aroma and a smooth texture to the dressing.
- 1 clove garlic, minced
- Infuses the dressing with a bold, pungent garlic flavor.
- 1 teaspoon sugar
- Balances the tangy and spicy notes with a touch of sweetness.
Optional Garnishes:
- Fresno chili, thinly sliced
- For extra spice and a pop of red color.
- Sesame seeds
- Adds crunch and enhances the nutty flavor from the sesame oil.
Pro Tip: Want to know more about selecting the perfect cucumbers for this salad? Check out this guide on the Types of Cucumbers and How to Use Them to learn more about different cucumber varieties.
How to Make Din Tai Fung Cucumber Recipe: Step-by-Step Guide
Recreating this Chinese restaurant-style cucumber salad is much simpler than it seems. With a few easy steps, you can enjoy this flavorful dish any day of the week. Let’s get started!
1: Preparing the Cucumbers
- Slice the cucumbers into ½-inch rounds or diagonally for an attractive presentation. Persian cucumbers are preferred because of their crispness, but English cucumbers also work well.
- Salt the cucumbers: In a large bowl, sprinkle the sliced cucumbers with 1 teaspoon of salt. Toss well and let them sit for about 30 minutes. The salt will draw out excess moisture from the cucumbers, which helps them stay crunchy after dressing.
2: Making the Dressing
- In a small bowl, whisk together soy sauce, rice vinegar, chili oil, sesame oil, minced garlic, and sugar. The mixture should be well balanced between savory, tangy, spicy, and sweet.
- Taste the dressing and adjust as needed. Want it spicier? Add a bit more chili oil. Prefer it sweeter? Add a pinch more sugar.
3: Marinating the Cucumbers
- After 30 minutes, gently rinse the cucumbers to remove the excess salt, and then pat them dry with a clean kitchen towel or paper towels.
- Next, combine the cucumbers and dressing in a bowl. Toss everything together until the cucumbers are evenly coated with the dressing.
- Then, marinate the cucumbers for at least 20-30 minutes before serving to allow the flavors to meld together. For a more intense flavor, you can marinate them for up to 2 hours or even overnight in the fridge.
4: Serving the Cucumber Salad
- Just before serving, garnish with sliced Fresno chili for a little extra heat and color, and sprinkle sesame seeds on top for added crunch and flavor.
- Serve the salad chilled for the most refreshing and flavorful experience.
This dish is an excellent side to complement rich main courses or to serve as a refreshing appetizer on hot days.
Recipe Tips for Success
While the recipe is simple, there are a few tips that will help you get the best results:
Choosing the Best Cucumbers
Persian cucumbers are the best choice for this recipe because of their crisp texture and small seeds. If they aren’t available, English cucumbers are a great alternative due to their similar texture and lower water content. However, it’s best to avoid regular cucumbers, as they contain too much water and can make the salad soggy.
Mastering the Salt-to-Water Ratio
Salting the cucumbers is key to ensuring they stay crunchy after being dressed. The salt draws out moisture, helping the cucumbers maintain their texture. Make sure to rinse and dry them after salting to avoid over-seasoning the salad.
Adjusting Spice Levels
This recipe can be easily adapted to suit your spice preference. If you like things mild, start with 1 teaspoon of chili oil and add more to taste. If you’re a spice lover, increase the chili oil or add a few extra slices of Fresno chili.
Variations and Substitutions for Dietary Preferences
The versatility of this recipe means you can tweak it for various dietary needs or taste preferences without losing any of its deliciousness.
Keto-Friendly Cucumber Salad
If you’re following a keto diet, you can make this salad low-carb by replacing the sugar with a keto-friendly sweetener like stevia or erythritol. This keeps the sweetness without adding unnecessary carbs. For more keto meal inspiration, check out our Keto-Friendly Dinner Recipes.
Gluten-Free Adaptation
This salad is easy to adapt for a gluten-free diet. Simply substitute the soy sauce with tamari or coconut aminos, both of which provide the same umami flavor without gluten.
Making It Spicier or Sweeter
Want to add more heat to your salad? Just increase the amount of chili oil, or throw in some extra sliced chili peppers. On the other hand, if you prefer more sweetness, a drizzle of honey or an extra pinch of sugar will perfectly balance the flavors.
Side Dishes That Pair Well with Din Tai Fung Cucumber Salad
This refreshing cucumber salad pairs beautifully with many dishes, both Asian-inspired and beyond. Here are a few ideas for what you can serve alongside it:
- Dumplings: The cool crunch of the cucumbers complements the soft, savory filling of dumplings perfectly.
- Fried Rice: A flavorful cucumber salad is the ideal accompaniment to a rich and filling dish like fried rice.
- Noodles: Whether stir-fried or served cold, noodles make a great main dish to pair with this salad.
- Steamed Buns: The light, fluffy texture of steamed buns is the perfect contrast to the crispy cucumbers.
If you’re in the mood for something non-traditional but still delicious, consider serving this salad with Quick and Easy Dinner Rolls as an interesting fusion twist.
For a lighter meal, pair it with an Ahi Tuna Salad for a refreshing lunch. You can find the recipe in our Healthy and Refreshing Lunch Recipes.
Why Din Tai Fung Cucumber Salad is Perfect for Lunch or Snack
This low-calorie cucumber salad is not only refreshing but also incredibly versatile. Its combination of crisp cucumbers, spicy chili oil, and tangy dressing makes it the perfect addition to any meal or a quick snack when you’re looking for something light yet flavorful.
- Low-Calorie: At only about 80-120 calories per serving, this salad is great for anyone looking to cut calories while still enjoying bold flavors.
- Refreshing: Served chilled, this salad is perfect for hot summer days or when you need a palate cleanser between heavier dishes.
- Quick to Make: You can throw this dish together in under 30 minutes, making it ideal for meal prep or when you need something fast but satisfying.
Storing and Making Ahead
One of the great things about this cucumber marinated with garlic salad is how well it keeps, allowing you to prepare it in advance and enjoy it over a few days.
- Storage: Store the cucumber salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days, though it’s best enjoyed within the first two days to maintain its crisp texture and bold flavors.
- Make Ahead: You can prepare this salad up to a day in advance, making it ideal for meal prep or when you need a dish ready ahead of time. Simply toss the cucumbers in the dressing, let them marinate, and serve whenever you’re ready.
Nutrition Information
Here’s a quick breakdown of the approximate nutritional values for one serving of this Din Tai Fung cucumber salad:
- Calories: 80-120 (depending on the amount of chili oil and sugar used)
- Fat: 4g (mainly from sesame oil and chili oil)
- Carbohydrates: 8g (can be reduced by using keto-friendly sweeteners)
- Protein: 1g
- Sodium: 300mg
This makes the salad an excellent choice for those seeking a low-calorie meal that’s still packed with flavor and satisfaction.
Related Recipes
Looking for more Asian-inspired dishes to complement your recipe collection? Here are a few delicious ideas that pair perfectly with this Din Tai Fung cucumber salad:
- Dan Dan Noodles: A spicy, savory noodle dish that contrasts wonderfully with the cool, refreshing cucumber salad.
- Asian-Style Fried Rice: Rich and hearty, this fried rice pairs beautifully with the light, crisp salad for a balanced meal.
- Vegan Stir-Fry Recipes: For a plant-based option, combine this salad with a colorful stir-fry packed with vegetables and tofu.
For more cucumber salad variations, check out this Asian Cucumber Salad from Food Network for another take on this classic dish.
Conclusion
This copycat Din Tai Fung cucumber salad recipe strikes the perfect balance between simplicity and bold flavors. Whether you need a light snack, a refreshing appetizer, or a flavorful side for your favorite Asian dishes, this salad is sure to impress. With just a few ingredients and minimal effort, you can create a dish that feels both homemade and restaurant-quality.
Why not give it a try? The crisp cucumbers, tangy dressing, and spicy chili oil make this salad a must-have in your meal rotation. Plus, while you’re at it, explore other mouthwatering recipes on our blog to continue elevating your culinary experience.
FAQs
Can I make this cucumber salad ahead of time?
Yes, this salad can be made up to 2 days in advance. Just store it in an airtight container in the fridge and enjoy it when you’re ready.
What type of cucumbers should I use?
Persian cucumbers are best due to their small size and crisp texture, but English cucumbers work well too. Avoid regular cucumbers as they tend to be watery.
Is this salad spicy?
The salad has a mild kick from the chili oil, but you can adjust the spice level to your liking by adding more or less chili oil or Fresno peppers.
Can I make a gluten-free version?
Yes! Simply replace the soy sauce with tamari or coconut aminos to make the dish gluten-free.
How long does this cucumber salad last?
Stored properly in the fridge, this salad will last up to 3 days. However, it’s best enjoyed within the first two days when the cucumbers are at their crunchiest.