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A bowl of Din Tai Fung cucumber salad with crisp cucumber slices, soy sauce dressing, garlic, chili flakes, and sesame seeds, served on a wooden table with chopsticks.

Din Tai Fung Cucumber Salad Recipe

Aida
A crisp, tangy, and garlicky din tai fung cucumber salad recipe that brings authentic Taiwanese flavors right to your kitchen. Light, refreshing, and oh-so-easy to make!
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Prep Time 10 minutes
Total Time 20 minutes
Course Appetizer, Side Dish
Cuisine Asian, Taiwanese
Servings 4 as a side dish
Calories 40 kcal

Ingredients
  

  • 2 –3 medium cucumbers English or Persian preferred
  • 1 teaspoon salt
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 clove garlic minced
  • 1 teaspoon sugar
  • ½ teaspoon sesame oil

Optional Add-Ins: Chili flakes, chili oil, sesame seeds, scallions

Instructions
 

  • Slice or Smash Cucumbers: Wash, dry, and cut cucumbers into bite-sized pieces.
  • Salt and Drain: Place cucumber slices in a bowl, sprinkle salt, and let them rest for 15 minutes to draw out moisture.
  • Prepare Dressing: Whisk together soy sauce, rice vinegar, garlic, sugar, and sesame oil.
  • Combine: Drain any excess water from the cucumbers and toss them with the dressing.
  • Chill and Serve: Refrigerate for at least 10 minutes. Garnish with optional add-ins if desired.

Notes

Perfect for anyone looking to recreate a restaurant-favorite salad at home. This dish is vegetarian, quick to assemble, and adaptable to various spice levels.
Keyword din tai fung cucumber recipe, din tai fung cucumber salad recipe, dough zone cucumber recipe, taiwanese cucumber salad