I’ve always loved Din Tai Fung’s cucumber salad but never thought I could make it at home. Turns out, it’s shockingly simple! I perfected this recipe to nail that crisp texture and bold garlic-chili flavor. You’ll love how easy this is for a restaurant-worthy side dish.
This Din Tai Fung cucumber recipe requires just 6 ingredients and 20 minutes. No fancy tools or skills needed. It’s the perfect mix of spicy, tangy, and refreshing – exactly like the original. Serve it chilled, and watch it disappear!

Din Tai Fung Cucumber Salad Recipe
Din Tai Fung’s cucumber dish is a refreshing, garlicky, and slightly sweet appetizer with soy sauce and sesame oil
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Total Time 40 minutes mins
Course Side Dish
Cuisine Chinese, French
Servings 4
Calories 50 kcal
Ingredients
- 2 Medium cucumbers (about 300g)
- 1 tsp salt
- 2 garlic cloves, minced
- 1 tbsp chili oil
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tbsp rice vinegar
Instructions
- Step 1: Prep the cucumbers
- Wash cucumbers and trim the ends. Smash them lightly with a rolling pin or knife handle until slightly split. Cut into rough 1-inch chunks.
- Step 2: Salt the cucumbers
- Toss cucumber chunks with salt in a bowl. Let sit for 10 minutes to draw out excess water. Drain and pat dry with paper towels.
- Step 3: Make the dressing
- Mix garlic, chili oil, sesame oil, sugar, and rice vinegar in a small bowl. Stir until the sugar dissolves completely.
- Step 4: Combine and chill
- Pour the dressing over the cucumbers. Toss gently to coat. Refrigerate for 5 minutes before serving for maximum crispness.
Notes
Swap chili oil with 1/2 tsp chili flakes + 1 tbsp neutral oil for less heat.
Add toasted sesame seeds for crunch. Fresh cilantro works for extra brightness.
Add toasted sesame seeds for crunch. Fresh cilantro works for extra brightness.

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