Din Tai Fung Cucumber Recipe (Copycat Version You’ll Love)

If you’ve ever eaten at Din Tai Fung, you’ve likely fallen in love with their refreshingly crisp and flavorful cucumber appetizer. This Din Tai Fung cucumber recipe copycat captures that same crunchy, garlicky, sweet-and-spicy magic in every bite — and the best part? You can recreate it at home in just a few simple steps.

Why This Din Tai Fung Cucumber Recipe Works

This isn’t just any cucumber salad — it’s one that balances:

Heat (chili oil)
Sweetness (sugar)
Savoriness (soy sauce + garlic)
Tang (rice vinegar)
Crunch (salt-purged cucumbers)

With no cooking required, this is the ultimate last-minute side or appetizer that looks elegant and tastes gourmet.

Ingredients for Din Tai Fung Cucumber Salad

Here’s what you need to make this Asian-style cucumber appetizer at home.

Cucumber Prep

4–5 Persian cucumbers (or 2 English cucumbers)
½ tsp salt

Garlic-Chili Sauce

1½ tbsp soy sauce (low-sodium preferred)
1 tbsp rice vinegar
2 tsp sugar
2 cloves garlic, finely minced
1½ tbsp chili oil (with or without sediment, to your heat level)
1 tsp sesame oil (optional for aroma)
1 tsp sesame seeds (for garnish)

💡 Persian or English cucumbers are best — thin-skinned, small seeds, and no peeling required.

How to Make Din Tai Fung Cucumber Recipe at Home

Step 1: Slice and Salt the Cucumbers

Slice cucumbers into ½-inch thick rounds or angled coins.
Toss with ½ tsp salt in a colander or bowl.
Let them sit for 20–30 minutes to draw out moisture.
Rinse and gently pat dry.

✨ This step is key for a crunchy, non-watery salad.

Step 2: Make the Garlic-Chili Marinade

In a small bowl, whisk together:

Soy sauce
Rice vinegar
Sugar
Minced garlic
Chili oil
Sesame oil (optional)

Taste and adjust based on heat preference.

Step 3: Marinate the Cucumbers

Place the dried cucumber slices in a bowl or container.
Pour sauce over the top and toss gently.
Cover and refrigerate for at least 1 hour (up to 12 for best flavor).

Step 4: Serve and Garnish

Stack cucumber slices or serve in a chilled bowl.
Drizzle some extra marinade.
Sprinkle with sesame seeds or crushed red pepper.

Serve cold, straight from the fridge for that signature refreshing bite.

Tips for the Perfect Din Tai Fung-Style Cucumber Appetizer

Slice thick enough so they hold their shape when marinated.
Don’t skip the salt purge — it’s the difference between crunchy and soggy.
Use good chili oil — Lao Gan Ma or homemade chili crisp work wonders.
Marinate longer for stronger flavor, especially overnight.
Serve chilled — this dish shines cold.

Customize Your Spicy Cucumber Bowl

This recipe is adaptable. Here are fun variations:

Less Spicy:

Use plain sesame oil instead of chili oil.

More Spicy:

Add crushed red pepper, extra chili flakes, or spicy chili crisp.

Sweeter:

Add 1 extra tsp of sugar or a dash of mirin.

Extra Umami:

Add a splash of black vinegar or oyster sauce.

Serving Ideas for This Copycat Cucumber Dish

Pair your Din Tai Fung cucumber salad with:

Steamed dumplings or xiao long bao
Sticky rice or fried rice
Grilled meats or Korean BBQ
Ramen or udon bowls
Char siu pork or Asian grilled chicken

It’s also perfect as a meal prep side — make it ahead and enjoy throughout the week.

Storage & Make-Ahead Tips

Store in the fridge for up to 3 days.
For best texture, eat within 24 hours.
Keep sauce and cucumbers separate if meal prepping.

The flavor intensifies as it chills — like pickles, it gets better over time.

Din Tai Fung Cucumber Recipe FAQ

Can I use regular cucumbers?

Yes, but peel and remove seeds for best texture.

Is this cucumber dish vegan?

Yes! All ingredients are plant-based and no animal products are used.

Can I double the recipe?

Absolutely. It’s great for parties or meal prep.

Does this recipe taste exactly like Din Tai Fung’s?

Very close! This version replicates the same balance of garlic, heat, and sweetness.

Final Thoughts: Why You’ll Love This Din Tai Fung Cucumber Recipe

This Din Tai Fung cucumber recipe gives you everything you love about the restaurant dish — without the wait or the price tag. It’s a crunchy, cool, and deeply flavorful appetizer you’ll want on repeat. Perfect for summer, dinner parties, or just a light snack that punches way above its weight in taste. Once you try it, this might become your go-to cucumber recipe — no takeout required.

Print Recipe