Din Tai Fung Cucumber Salad Copycat recipe
If you’re a fan of Din Tai Fung’s famous cucumber salad, you’re in for a treat! This DIY version captures all the flavors of the beloved restaurant dish with minimal effort and maximum satisfaction. Crisp, crunchy cucumbers soak up a tangy, garlicky marinade, making every bite a burst of flavor. Best of all, this vegan recipe takes just 15 minutes of hands-on prep time, and the rest is simply letting the cucumbers marinate to perfection.
Not only is it incredibly easy to make, but it’s also budget-friendly—no need to splurge on restaurant prices. This refreshing salad is the perfect side dish for any Asian-inspired meal or a light, flavorful snack on its own. Whether you’re hosting a dinner or looking to elevate your weekday meals, this cucumber salad will deliver every time. Try it once, and it’ll quickly become a staple in your kitchen!
Happy Cooking!
Servings: 8-12 servings
Prep Time: 1-1.5 hours
Cooking Time: 10 mins
Total Time: 1-1.5 hours
Ingredients:
2 large Persian cucumbers; cut into 1/2 inch rounds
2 tbsp salt, divided, as per taste
3.5 tbsp rice vinegar
2-3 tbsp dark soy sauce
1-2 tbsp light soy sauce
1-1.5 tbsp chili oil
1-1.5 tbsp sugar
1/2 tbsp sesame oil
3-4 cloves of garlic minced
1 tsp Ajinomoto; optional
Directions:
Put the cut cucumbers on a strainer over a bowl. Sprinkle about 1 tbsp of salt over the cucumbers and give it a shake. Let them sit for 30-40 minutes and let the water strain off. Rinse off the salt with water and place the cucumbers on a paper towel. Pat the cucumbers as dry as possible- let them dry for 5-10 mins.
In a bowl, mix the soy sauces, sugar, salt, Ajinomoto, chili oil, sesame oil, rice vinegar, and minced garlic.
Add the dried cucumbers to the marinade and toss them well. Let them sit in the marinade for 15-20 minutes.
Serve with some marinate drizzled over it!
Notes/Tips:
The salt will help to draw out excess moisture from the cucumbers through osmosis, resulting in a more crisp vegetable. So don’t skip it!
If you are making Din Tai Fung Cucumber Salad ahead of time, make sure to transfer them into an air-tight storage container up to 3-4 days in advance.
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.
Try to use only Persian or English cucumbers since they are sweeter, contain less water, and have thinner skin than regular cucumbers.
If you don’t have rice vinegar, you can substitute for red wine vinegar.
