Din Tai Fung Cucumber Salad

What Is Din Tai Fung Cucumber Salad?

Din Tai Fung Cucumber Salad is a chilled appetizer made with thick slices of salted cucumber marinated in a tangy, savory-sweet dressing. The dressing usually includes rice vinegar, garlic, chili oil, sugar, sesame oil, and a small amount of soy sauce.

Salting the cucumbers before adding the dressing pulls out extra moisture. This keeps the cucumbers crisp and prevents their water from diluting the marinade.

At the restaurant, the cucumber slices are stacked into a neat tower and topped with thin slices of garlic and Fresno pepper. You can recreate the tower for the full Din Tai Fung experience or serve the cucumbers straight from a bowl. They taste great either way.

Ingredients You’ll Need

• Persian cucumbers: These are sometimes labeled mini seedless cucumbers. They have thin skin, very few seeds, and a naturally crisp texture that is perfect for this salad.
• Sea salt: Salt draws extra moisture from the cucumbers before they are marinated. Most of it will be rinsed away.
• Dressing: Rice vinegar, soy sauce, sugar, finely grated garlic, chili crisp, and sesame oil make a tangy, garlicky dressing with a little sweetness and heat.
• Garnish: A thin slice of garlic and a small slice of Fresno pepper give the finished cucumber tower the classic restaurant-style look.

Ingredient Additions and Substitutions

• English cucumber: An English cucumber is the best substitute for Persian cucumbers. Use the same weight and cut it into thick rounds. If the center is especially watery, scoop out some of the seeds first.
• Regular cucumber: A standard garden cucumber will work, but the skin and seeds are usually tougher. Peel it if the skin is thick or waxy, then remove the large seed core before slicing.
• Reduced-sodium soy sauce: This adds savory flavor while making it easier to control how salty the dressing tastes.
• Tamari: Use gluten-free tamari in place of soy sauce to make the salad gluten-free. Be sure to check the label on the chili crisp as well.
• Chili oil: Substitute chili oil for chili crisp when you want a smoother dressing without crunchy pepper pieces.
• Mirin: Mirin can replace the rice vinegar, but it will make the dressing sweeter and less tangy. Start with less sugar and adjust it after tasting.
• Fresno pepper: Substitute a thin slice of red jalapeño or another mild red chili. You can also leave the pepper off for less heat.
• Optional toppings: Sesame seeds or sliced green onions are tasty additions, although they are not part of the classic Din Tai Fung presentation.

How to Make Din Tai Fung Cucumber Salad

1. Slice the cucumbers. Cut the Persian cucumbers into even rounds about ½ inch thick. Keeping the pieces the same size helps them marinate evenly and makes them easier to stack.

2. Salt the cucumbers. Place the cucumber rounds in a bowl or lidded container. Sprinkle them with salt, toss well, cover, and refrigerate for 10 minutes.

3. Rinse and dry. Cover the cucumbers with cold water, rinse, and drain. Repeat a few times to remove the excess salt. Pat the cucumber slices completely dry with paper towels or a clean kitchen towel.

4. Mix the dressing. Combine the rice vinegar, soy sauce, sugar, grated garlic, chili crisp, and sesame oil. Stir until the sugar is completely dissolved.

5. Marinate the cucumbers. Place the dried cucumber slices in a lidded container or zip-top bag. Pour the dressing over them, toss to coat, and refrigerate for 30 minutes.

6. Arrange and serve. Serve the cucumbers in a bowl or stack them into the classic Din Tai Fung cucumber tower. Spoon some of the dressing over the top and garnish with a thin slice of garlic and Fresno pepper.

Recipe Tips

• Cut thick, even slices. Cucumbers that are about ½ inch thick hold their shape and stay crunchier than thin slices.
• Do not skip the salting step. Salting draws water from the cucumbers so it does not dilute the dressing later.
• Rinse thoroughly. The salt used at the beginning is not meant to remain on the cucumbers. Rinse them several times so the finished salad is not overly salty.
• Dry the cucumbers well. Water left on the surface will weaken the dressing and make it harder for the marinade to cling.
• Dissolve the sugar completely. Stir the dressing until you no longer see sugar granules at the bottom.
• Use sesame oil sparingly. Toasted sesame oil has a strong flavor and can quickly overpower the fresh cucumber and garlic.
• Taste the dressing before adding it. Different brands of soy sauce, chili crisp, and rice vinegar can vary in saltiness, heat, and acidity.
• Give the cucumbers time to chill. The 30-minute marinating time lets the flavor soak in while keeping the cucumbers crisp.
• Serve the salad cold. It tastes best straight from the refrigerator.

Frequently Asked Questions

Make Ahead and Storage

This salad is best made the same day you plan to serve it. You can prepare the dressing up to three days ahead and refrigerate it in a covered container. Stir it well before using.

For the best crunch, salt, rinse, and dry the cucumbers in advance, then refrigerate them separately from the dressing. Add the dressing about 30 minutes before serving.

Store leftover cucumber salad in an airtight container in the refrigerator for up to two days. The cucumbers will continue releasing water and will become softer the longer they sit, but they will still taste good. Give everything a quick stir before serving.

I do not recommend freezing cucumber salad. The cucumbers will lose their crisp texture after thawing.

Pairing Ideas

This cold cucumber salad is especially good next to warm, savory dishes. Serve it with Pork Potstickers, Mongolian Beef, Panda Express Chow Mein, or Steak Fried Rice. The fresh cucumbers and tangy dressing balance the richer flavors in the rest of the meal.