Copycat Din Tai Fung Cucumber Salad
The cucumber salad I couldn’t stop thinking about after my birthday dinner
Last weekend, I went to Din Tai Fung with some friends for my birthday, and holy moly… I forget how good it is every single time. Everything there is incredible, but one thing always surprises me: their cucumber salad.
It’s so simple — just cucumbers, garlic, a little heat, and a tangy soy dressing — but somehow it ends up being one of the best things on the table.
I literally knew the moment we left the restaurant that I was going to try making it at home. And when I made it alongside the viral pan dumplings for dinner recently, it was such a perfect combo. Cold, garlicky, tangy cucumbers with hot, crispy dumplings? Big fan at my house.
The best part: this salad is ridiculously easy and only gets better after a few hours of marinating.
Why you’ll love this cucumber salad
- Crunchy, fresh, and super flavorful
- Only 10 minutes of prep time
- Pairs perfectly with dumplings, noodles, or any takeout-inspired dinner
Ingredient Notes
Persian cucumbers – Extra crisp with very few seeds, so they don’t get soggy.
Rice wine vinegar + sugar – This substitutes for mirin, which most traditional recipes call for.
Fresh garlic – Essential for that signature garlicky punch.
Fresno pepper – Adds color and a touch of fresh heat.
Optional MSG – Just a tiny pinch gives a subtle savory flavor that makes it taste extra restaurant-like.
How to Make Copycat Din Tai Fung Cucumber Salad
- Cut the Persian cucumbers into 1-inch pieces and place them in a bowl.
- Sprinkle with flaky salt and toss gently. Let sit for 10 minutes to draw out some moisture.
- Rinse the cucumbers under cold water and drain well. Pat dry with a paper towel.
- In a small bowl, whisk together:
- 1/4 cup rice wine vinegar
- 2 teaspoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon chili oil
- 1 tablespoon sesame oil
- Optional: a pinch of MSG
- Add cucumbers, sliced garlic, and Fresno pepper to the dressing. Toss well.
- Cover and refrigerate for about 4 hours so flavors soak in.
- Toss again before serving and spoon some of the chili oil and garlic from the bottom over the top.
Tips for the Best Cucumber Salad
- Rinsing after salting keeps the salad balanced and prevents it from getting too salty with the soy sauce.
- Let it marinate – the flavor gets deeper, and the cucumbers stay crisp.
- Persian cucumbers are your friend – they hold up best and are less watery.
The Perfect Side for Dumplings
I paired this cucumber salad with the viral pan dumplings, and it was chef’s kiss. The cold, garlicky cucumbers contrast perfectly with the hot, crispy dumplings — it makes a simple homemade dinner feel like a full-on takeout experience.
Copycat Din Tai Fung Cucumber Salad
Ingredients
- 5 persian cucumbers cut into 1 inch pieces
- flaky salt
- 1/4 cup rice wine vinegar
- 2 tsp sugar
- 1 tbsp soy sauce
- 1 tsp chili oil
- 1 tbsp sesame oil
- 3 cloves garlic thinly sliced
- 1 fresno pepper sliced
- pinch of MSG optional
Instructions
- Cut the Persian cucumbers into 1-inch pieces and place them in a bowl.
- Sprinkle with flaky salt and toss gently. Let them sit for 10-20 minutes to draw out some moisture.
- Rinse the cucumbers under cold water and drain well. Pat dry with a paper towel.
- In a small bowl, whisk together the rice wine vinegar, sugar, soy sauce, sesame oil, chili oil, and optional MSG.
- Add the cucumbers, sliced garlic, and Fresno pepper to the dressing and toss well.
- Cover and refrigerate for about 4 hours so the cucumbers absorb all the flavors.
- Toss once more before serving and spoon some of the chili oil and garlic from the bottom over the top. Enjoy!
Notes
- Rinsing the cucumbers after salting keeps the salad balanced and not too salty, especially with the soy sauce and chili crisp.
- Persian cucumbers are best because they stay crisp and have very few seeds.
- The cucumbers are tastiest after a few hours of marinating.
- Optional: a tiny pinch of MSG adds subtle savory flavor for a more “restaurant-style” taste.