Din Tai Fung cucumber salad recipe was the first dish my big sister ever taught me to make when I moved into my own place. I remember being in my tiny apartment, surrounded by half-unpacked boxes, while she insisted that a refreshing, tangy cucumber salad was all I needed to feel at home. Despite my doubts, one taste changed everything. I’m Sarah, the chef behind Cabana Recipes, and today I’m excited to share not only my sister’s special twist on this easy Din Tai Fung cucumber salad recipe, but also the fun memories and insights that make it so cherished in our family. Let’s dive in!

Why We Love This Din Tai Fung Cucumber Salad Recipe

Have you ever craved something that’s both crunchy and juicy in the same bite? That’s exactly why this salad is my sister’s favorite—and now mine. The cucumbers soak up a bold yet balanced dressing of soy sauce, rice vinegar, sugar, and just enough chili oil to add a whisper of heat. Every mouthful feels fresh, light, and invigorating.

As a busy home chef, I appreciate how quickly this salad comes together. In about 10 to 15 minutes, plus a short marinating time, you’ll have a restaurant-worthy side dish ready to complement whatever you’re cooking—whether it’s an all-American burger night, a quick stir-fry, or a hearty sandwich. It’s also a natural conversation starter at potlucks; folks always want to know where the unique flavors come from.

Mastering the Din Tai Fung Cucumber Salad Recipe

Throughout my culinary journey, I’ve become known for making cooking fun, approachable, and never a chore. Drawing on my background at Cabana Recipes, I love blending technology-driven insights with comforting flavors. But more than that, I love making sure recipes fit easily into your busy schedule. This Din Tai Fung cucumber salad recipe hits all the sweet spots: it’s low-effort, high-flavor, and practically foolproof, even if you’re just getting started in the kitchen.

din tai fung cucumber salad recipe

Din Tai Fung cucumber salad recipe: Enjoy a quick, tangy dish perfect for busy nights. Discover an easy, flavorful side from Cabana Recipes today!

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Prep Time 30

Cook Time 10

Total Time 40

Course Side Dish

Cuisine Chinese, French

Servings 4

Calories 59 kcal

Ingredients

1 lb cucumber Persian or English
1/2 tbsp kosher salt
2 tbsp light soy sauce
2 tbsp rice vinegar
1/2 tbsp sugar
2 cloves garlic grated
1/2 tbsp chili oil
1/2 tbsp sesame oil

Learn More Delicious Chicken and Dressing Recipe

Instructions

Salt the Cucumbers

Chop your cucumbers into ½-inch rounds and place them in a large bowl.
Sprinkle with ½ tablespoon of kosher salt, then let them rest for 30 minutes.
This step is crucial because the salt draws out excess water, giving you a crispier final texture.

Rinse and Dry

After 30 minutes, rinse off the salt under cold water.
Pat the cucumbers thoroughly with paper towels.
You want them as dry as possible, so the dressing clings and doesn’t get watered down.

Combine the Dressing

In a medium bowl, mix together 2 tablespoons light soy sauce, 2 tablespoons rice vinegar, ½ tablespoon sugar, 2 cloves grated garlic, ½ tablespoon chili oil, and ½ tablespoon sesame oil.
Stir until the sugar dissolves, and the ingredients come together into a smooth, fragrant sauce.

Marinate

Transfer your dried cucumber rounds into the bowl with the dressing.
Toss gently to ensure every slice is coated.
Let the cucumbers sit in the dressing for at least 10 minutes. If you have the time, chill them longer for a deeper infusion of flavor.

Serve and Enjoy

Taste-test for seasoning. Sometimes I add a pinch more sugar or a splash more vinegar, depending on my mood.
Serve in a chilled bowl, and watch everyone reach for seconds!

Notes

Cucumbers – Try to use only Persian or English cucumbers since they are sweeter, contain less water, and have a thinner skin than regular cucumbers

Rice vinegar – If you don’t have rice vinegar, you can substitute for red wine vinegar or distilled white vinegar.

Try to be as uniform as possible when slicing the cucumbers. I prefer 1/2″ rounds, but you could go as thin as 1/4″ rounds as well. The uniform slicing will help with stacking and presentation of your Din Tai Fung Cucumber Salad!

You can make this 2-3 days ahead of time. Make sure to store them in the fridge in an air tight container with the dressing.

Keyword Din Tai Fung Cucumber Salad

Sarah’s Extra Tips

Even as an experienced cook, I love discovering ways to personalize any dish:

Play with Spice: If you have a low tolerance for heat, try using less chili oil or swapping it for a milder chili sauce. My sister can’t handle too much spice, so she’ll often add just a few drops.
Texture Boost: Toss a handful of roasted peanuts or sesame seeds on top for a crunchy garnish. Sometimes, I drizzle extra sesame oil at the end for an even toastier finish.
Pairing Suggestions: This cucumber salad pairs beautifully with grilled chicken, steamed dumplings, or even a simple bowl of rice for a light lunch.

Learn More Creamy Butter Beans Recipe: A Hearty Southern Classic

(Image Placeholder #3: alt text “Sarah from Cabana Recipes showing a bowl of Din Tai Fung cucumber salad” – me in the kitchen, smiling with the dish.)

Bringing Cabana Recipes into Your Kitchen

Welcome to my world at Cabana Recipes, where cooking isn’t just about feeding yourself or your family—it’s about creating experiences. Whether you’re a busy mom juggling work and family or a newly retired empty-nester looking for new culinary adventures, I believe meals should be simple, stress-free, and full of flavor.

Growing up, I was the one who found solace in whisking eggs, simmering broths, and kneading dough. Over time, I harnessed data-driven insights—testing cooking temperatures, analyzing flavor pairings, and fine-tuning ingredient proportions. This approach helps me ensure that each recipe I share with you is precise, delicious, and easy to master on the very first try.

That’s the beauty of Cabana Recipes: you’ll find the synergy between classic home cooking and modern technique, all in an inviting, conversational style. Whether I’m whipping up a hearty stew or demonstrating how to marinate cucumbers, I pour in the same passion for sharing knowledge and making cooking fun.

Now, enough about me—back to the salad. There’s no better example of a dish that’s both effortless and rewarding than the Din Tai Fung cucumber salad recipe. Trust me, if you can chop cucumbers and whisk a few pantry staples together, you can make this restaurant-inspired side just like my sister and I do.

FAQ

How long can the cucumber salad be stored in the refrigerator?

You can store this cucumber salad in an airtight container for about 2 to 3 days. However, the cucumbers will gradually lose their crispness, so it’s best to consume it fresh or within the first 24 hours for optimum texture.

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Can different types of cucumbers be used in this recipe?

Absolutely! Persian cucumbers are often preferred for their thin skin, but you can use English cucumbers or even Kirby cucumbers. If you choose a cucumber variety with thicker skin, consider peeling some or all of it for a more delicate bite.

How do you prepare the sauce for the Din Tai Fung cucumber salad?

Simply whisk together 2 tablespoons light soy sauce, 2 tablespoons rice vinegar, ½ tablespoon sugar, 2 cloves grated garlic, ½ tablespoon chili oil, and ½ tablespoon sesame oil. This combination gives the salad its savory, tangy, slightly sweet flavor with a hint of heat.

What ingredients are needed to make Din Tai Fung-style cucumber salad?

All you need are fresh cucumbers, salt, light soy sauce, rice vinegar, sugar, garlic, chili oil, and sesame oil. That’s it! These simple ingredients come together to create a refreshing and flavorful side dish.

Din Tai Fung Cucumber Salad Recipe: Amazing Ultimate 5