Easy Din Tai Fung Cucumber Salad (Copycat Recipe)
on Jan 16, 2026
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This Easy Din Tai Fung Cucumber Salad is one for the books! It’s my copycat recipe that is crunchy, garlicky, and with a hint of heat. I am a big fan of Din Tai Fung, and continue to go often and order this dish, but you can also make this cucumber salad at home!
If you’re looking for more salad recipes, check out our 10 Minute Marinated Butter Bean Salad or Little Gem Salad with Yogurt Ranch.
Why You’ll Love This Recipe
- Crunchy from the cucumbers and also has heat and tang!
- Comes together in less than 10 minutes of prep time
- Has fewer than 10 ingredients
- Easy to scale servings and prep ahead
- No cooking required!
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Persian Cucumbers: Persian cucumbers are smaller, don’t have big seeds, and have the perfect crunch for this salad.
- Kosher salt: We are salting the cucumbers over a colander with kosher salt. This pulls out excess moisture and water, so the salad stays crisp and not watery. It also imparts more flavor to the cucumbers.
- Dressing: A mix of rice vinegar, toasted sesame oil, chili oil, and sugar is tossed together and over the cucumbers. It’s that simple!
- Toppings: Thinly sliced garlic and bell pepper are added on top of the cucumber tower, just like at Din Tai Fung!
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Cucumbers: Ensure you are cutting your cucumbers evenly so they salt at the same rate, and they also stack evenly.
- Chili Oil: You can use either chili or chili crisp for this!
- Prep: You can prepare this ahead of time and serve when ready.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
How to Make The Din Tai Fung Cucumber Salad
Step 1: Slice your cucumbers into 1/2-inch pieces and salt them over a colander in the sink.
Step 2: In a bowl, combine all the dressing components and pat your cucumbers dry.
Step 3: Toss your cucumbers and transfer to the fridge to let the flavors combine. You can also serve as is.
Step 4: Pile in a tower-like formation and top with a garlic and bell pepper slice.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this Din Tai Fung cucumber salad? We have you covered!
Din Tai Fung Cucumber Salad FAQs
Salting the cucumbers ahead of time before tossing with the dressing will allow for your cucumbers to stay super crisp!
Din Tai Fung uses a light chili oil, and not a chili crisp, although, in this recipe, we are using a chili crisp. Their chili crisp doesn’t have any flakes or chunks.
Yes, you can use this on blanched green beans, cold noodles, or even cabbage.
More Salad Recipes
If you do make this Din Tai Fung Cucumber Salad recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Easy Din Tai Fung Cucumber Salad (Copycat Recipe)
Ingredients
- 4 medium Persian cucumbers, sliced 1/2-inch thick
- 1/2 teaspoon Kosher salt
- 1/4 cup toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon chili oil, or chili crisp
- 1 teaspoon white granulated sugar
- thinly sliced garlic slice and bell pepper piece, for garnish
Instructions
- Place your sliced cucumbers in a colander over a bowl or over the sink. Sprinkle with kosher salt and let this drain for at least 15 minutes.
- While the cucumbers drain, in a medium mixing bowl, whisk together sesame oil, rice vinegar, chili oil and sugar.
- Pat the cucumbers dry with a towel, no need to rinse them off. Add the cucumbers to the dressing, transfer to the fridge for at least 15 minutes.
- Serve by creating a triangle-like presentation with the cucumbers, just like at Din Tai Fung! Top with 1 garlic slice and 1 bell pepper slice. Pour over any remaining sauce, and serve!
Video
Notes
- Cucumbers: Ensure you are cutting your cucumbers evenly so they salt at the same rate, and they also stack evenly.
- Chili Oil: You can use either chili or chili crisp for this!
- Prep: You can prepare this ahead of time and serve when ready.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of my favorite salads at Din Tai Fung, now available to recreate at home! Enjoy!