If for even once, you have been to Din Tai Fung, you probably remember their most famous cucumber salad.

Cool, crunchy, and garlicky with just the right touch of tang, it shows up as a simple appetizer but leaves a lasting impression. It’s the kind of dish that makes you think.

How is something this basic so good?

That’s exactly why folks keep hunting down a good Din Tai Fung-like cucumber salad recipe.

So, if you are trying to copy the cucumber salad Din Tai Fung serves or just want a fresh side that excites you, this blog’s got you covered.

What Makes the Din Tai Fung Cucumber Salad So Special?

The salad uses crisp cucumbers served ice-cold, cut thick and stacked neatly. They are coated in a sweet, salty, and lightly tangy dressing.

Originally, the dish uses Persian Cucumbers, which are then blended with a perfect balance of vinegar and sugar, enhancing the sweet & salty taste combined with just the right amount of Garlic.

It’s a light dish, but it pairs perfectly with richer foods like dumplings or fried rice.

You will usually find it listed under appetizers or cold sides on the menu.

How to Nail Din Tai Fung’s Iconic Cucumber Salad at Home?

Learn how to recreate Din Tai Fung’s famous cucumber salad with simple steps and fresh ingredients.

This crisp, tangy dish is the perfect refreshing side to any meal, and you can easily make it in your own kitchen.

What We’ll Need

• Persian or Japanese cucumbers (3–4)
• 1 tbsp sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2–3 cloves garlic (minced)
• Salt to taste

The following are the steps to be followed to make the delicious bowl of Din Tai Fung Cucumber salad at home.

Step 1: Slice Cucumbers into Thick Coins (about ½ Inch)

Use Persian or English cucumbers if you want fewer seeds and a crispier bite. Cut them evenly so they marinate the same way and stay crunchy. You can also lightly score the sides with a fork for a prettier look.

For the best texture, chill the sliced cucumbers before adding them to your marinade.

This extra step keeps them extra crisp and helps the flavors soak in more evenly, making each bite refreshing and flavorful.

Step 2: Sprinkle with Salt and Let Sit 20–30 Minutes to Release Water

Place the cucumber slices in a colander set over a bowl or sink to catch the liquid that drains out. This step prevents the cucumbers from becoming soggy, helping them stay firm and crisp.

Sprinkle about ½ to 1 teaspoon of salt per cucumber and toss well to coat evenly.

Allowing the cucumbers to drain and lightly salt draws out excess moisture, ensuring a crunchy texture that holds up perfectly in the salad.

Step 3: Drain, Pat Dry, and Mix with Sugar, Vinegar, Sesame Oil, and Garlic

Keep cucumber slices as dry as possible so the dressing clings nicely instead of sliding off.

Opt for rice vinegar if you want that signature tang, but regular white vinegar is a solid substitute if you’re short on options.

Make sure to taste and adjust the sugar and garlic levels in your dressing—some prefer a sweeter salad, while others want more of a garlicky bite.

Step 4: Chill for At Least 1–2 Hours Before Serving

Keep your salad chilled to enhance the flavors and maintain a refreshing crunch. Once it’s marinated, transfer the cucumbers to an airtight container and refrigerate until you’re ready to serve.

This not only intensifies the taste but keeps each bite crisp.

For a finishing touch, add a splash more dressing or a sprinkle of toasted sesame seeds right before serving.

Different Recipes that Replicate Din Tai Fung Cucumber Salad

Each of these recipes varies slightly, but all aim to capture the crisp, refreshing essence unique to Din Tai Fung.

1. Woks of Life’s Version

The Woks of Life family blog offers a recipe that gets pretty close to what you’d taste at Din Tai Fung. Their version sticks to the classic combo of sugar, rice vinegar, sesame oil, and garlic

Some home cooks also toss in red pepper flakes, which aren’t in the original but give it a slight kick that works well.

How’s It Different?

They use English cucumbers and keep the slices thick, aiming for that signature crunch. The result is a chilled, punchy salad that captures the sweet-sour balance with just a little extra personality.

2. Serious Eats’ Version

Serious Eats takes a slightly bolder approach. Their recipe uses more marination time, letting the cucumbers soak for several hours or even overnight for full flavor penetration.

They also add a small amount of freshly grated ginger, which brings an extra layer of warmth and zing that’s not in the original but feels right at home.

How’s It Different?

The technique is meticulous, with careful attention to salting, draining, and drying the cucumbers, hallmarks of the Serious Eats method. This version is ideal for those who want a stronger flavor punch.

3. Little Spice Jar’s Version

Marzia from Little Spice Jar shares a super accessible recipe using Persian cucumbers and pantry-friendly ingredients.

Her focus is on ease: minimal steps, easy prep, and quick chill time. She sticks to the basics: sugar, vinegar, garlic, and sesame oil, but leaves room for variation based on what you have.

How’s It Different?

The slices are usually a bit thinner than Din Tai Fung’s, but the flavor profile stays light and refreshing. It’s a great starting point if you’re making Asian-style pickled salads or want a close, low-effort copy of the original.

What the Community is Saying?

Reddit cooks and Facebook members often rave about how this salad gets the audience every time, especially when using Persian cucumbers and chilling overnight.

Many agree that rice vinegar paired with a controlled hand on the garlic gets closest to the original Din Tai Fung flavor.

youaremysunshine4: “I took a friend here recently and he hated it. Should I break the friendship off? He clearly has no taste lol”

sgeis_jjjjj: “So good. I get sudden intense cravings for all my favorite DTF dishes and can’t stop until I get it. Honestly thank god for the expensive parking at the century city mall or I’d be there once a week.”

Las Vegas Food Scene  · 
Tonya Hayes  · 2 May 2021  · 
Din Tai Fung.  This was the “make your mouth weep with joy” cucumber salad.  Fascinating open kitchen concept.  All food served family style.  We had at least 10 different plates – dim sum, rice, sweet /sour spare ribs…and Kurobuta Pork Xio Long Bao, and desert the CHOCOLATE Xio Long Bao, sapporos, sake, manhanattans.  Total of $220 for four hungry adults.  
Excellent interactive and souls satisfy meal!

Las Vegas Foodies
Pepper Trekker  · 12 January
The cucumber salad was also the best cucumber salad I ever tasted anywhere.

Besides these, there are hundreds of reviews and searches in the name of either Din Tai Fung cucumber salad or cucumber salad Din Tai Fung. All of them speak loudly about the popularity of this simple yet flavorful salad.

How to Serve and Store the Salad?

To keep your cucumber salad fresh and flavorful, follow these simple serving and storing tips:

• Serve the salad chilled, ideally in short stacks as done in restaurants.
• Chill the serving plate beforehand for an extra refreshing touch.
• Enjoy the salad within 24 hours to ensure the cucumbers stay crunchy and the garlic flavor is balanced.
• Store leftovers in an airtight container refrigerated for up to 2 days.
• Note that while the flavor remains, the cucumber texture will soften over time.

Conclusion

The Din Tai Fung cucumber salad shows how simple ingredients can come together to create a crisp, light, and memorable dish that’s easy to make at home.

Once you try it, you can adjust the flavors to your liking and even incorporate it into your weekly meal prep routine.

This refreshing salad often becomes a favorite, a side dish that guests keep asking for.

Save this recipe, give it a try, and feel free to share your own version, it might just become your signature salad that adds a fresh touch to any meal.