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Din Tai Fung Cucumber Salad Recipe is made with salted cucumbers marinated in soy, mirin, sesame oil, garlic, and chili for a crisp, glossy finish. Cool and lightly spicy, with a clean crunch and a savory chili-sesame sauce that clings to every slice. I’ve ordered this Din Tai Fung cucumber salad so many times that making a copycat version at home just felt natural.
About the Taste
This salad is one of my go-to orders at Din Tai Fung, every time. But it is incredibly easy to make at home and a fraction of the cost. The ingredient list is short, the prep is minimal, the marinating takes a bit of time but it’s worth it.
If you have ever eaten it at Din Tai Fung you already know it’s amazing. But for those who haven’t, this cucumber salad is crisp and fresh, the sauce is the perfect mix of savory with just a kick of spice from the chili oil. The longer it sits, the better the cucumbers absorb the dressing, making every bite incredible.
Watch the Video
Table of Contents
Prep the Ingredients
The Cucumbers
Persian Cucumbers | Kosher Salt
Slice the cucumbers into evenly sized rounds thick enough to hold their shape. They should be ready for salting and resting to draw out excess moisture.
The Chopping
Fresno Chile | Garlic
Slice the Fresno chile thinly and finely grate the garlic so both are ready to go.
The Marinade
Soy Sauce | Mirin | Cane Sugar | Sesame Oil | Salsa Macha |
Measure all liquids and sugar in advance so they are ready to combine evenly. Stir the chili oil if separated so it is fully combined before mixing.
Ingredient Swaps
- Persian cucumbers: English cucumber works well here too. Just slice it thicker and scoop out the watery seed core first so the salad stays crisp and not diluted.
- Mirin: You can replace it with 2 tbsp rice vinegar plus an extra ½ tsp cane sugar. The balance stays close, just slightly less rounded.
- Salsa macha: Chili crisp or a good-quality chili oil both work. Chili crisp will add more texture, while chili oil keeps the marinade smoother and more glossy.
- Fresno chile: A red jalapeño is a fine substitute. It’s usually a touch spicier, so use a little less if you’re sensitive to heat.
- Soy sauce: Light soy sauce or tamari both work. Tamari will be slightly richer and a bit less sharp, but the overall balance holds.
Similar Recipes
Instead of similar flavors, these are similar ideas. All three are restaurant copycat recipes, made to give you that same order-it-every-time feeling at home. Different formats and textures, same goal: bold, familiar flavors without the reservation.
- Miso Salmon Nobu Copycat: This is a buttery, miso-glazed salmon inspired by the Nobu classic, with that sweet-savory balance and deeply caramelized finish. It’s richer and more indulgent than the cucumbers, but it hits the same crave-y, restaurant-at-home lane.
- Rock Shrimp Tempura: Light, crispy tempura shrimp tossed in a creamy, spicy sauce, straight from the Nobu playbook. Totally different texture, but the same idea of bold flavor and restaurant-style payoff without the reservation.
- Crispy Rice with Spicy Tuna: Crispy rice topped with silky, spicy tuna and a drizzle of sauce, modeled after the iconic Nobu bite. It’s more substantial, more indulgent, and perfect if you’re building a full copycat-style spread.
Nadia’s Tips
- Make sure you don’t cut the cucumber too thin. You want them to hold their shape.
- Let them marinate! I know it can be annoying waiting, but the cucumbers absorb the sauce so well and it really make each bite full of flavor if you give them time.
The Perfect Pairings
Cucumbertini: A cucumber-forward cocktail with a clean, crisp profile. It works well before the meal or alongside the first courses.
Miso Black Cod Recipe: Buttery black cod finished with a sweet-savory miso glaze. This serves as the main dish and anchors the rest of the menu.
Sesame Handheld Salads: Crunchy greens dressed with sesame, meant to be eaten by hand. They add texture and contrast next to the cod and cucumber salad.
Amaretto Peaches: Warm peaches in a light amaretto syrup. An easy dessert that keeps the menu relaxed and straightforward.
Din Tai Fung Cucumber Salad FAQ
Yes. Salting pulls out excess water so the cucumbers stay crisp and the marinade doesn’t get diluted. It’s a short step, but it makes a noticeable difference in texture and flavor.
You can prep it a few hours ahead, but it’s best the same day. The cucumbers keep their crunch for several hours once marinated, but overnight they soften more than you probably want.
I have my own salsa macha recipe that you can make or you can buy my favorite chili crisps instead.
Not really. There’s warmth from the chili oil and Fresno chile, but it’s balanced and mild. If you want more heat, add a little extra chili oil at the end.
Stack the cucumbers neatly on a plate and spoon the marinade over the top so it coats everything evenly. Serve it cold as part of a spread or alongside richer dishes.
Din Tai Fung Cucumber Salad
Equipment
- Sharp knife
- Mixing bowl
- paper towels
Ingredients
- 8 persian cucumbers
- kosher salt
- 2 tbsp soy sauce
- 3 tbsp mirin
- 2½ tsp cane sugar
- ¼ clove garlic, finely grated
- 2 tsp sesame oil
- ½ fresno chile, sliced
- 1 tbsp salsa macha, or chili crisp
Instructions
- Salt the Cucumbers: Slice the cucumbers into rounds that are not too thin. Add them to a bowl, season generously with kosher salt, and refrigerate for 20 to 25 minutes to draw out excess moisture.8 persian cucumbers, kosher salt
- Make the Marinade: In a mixing bowl, combine the soy sauce, mirin, cane sugar, garlic, sesame oil, Fresno chile, and salsa macha. Stir until the sugar dissolves.2 tbsp soy sauce, 3 tbsp mirin, 2½ tsp cane sugar, ¼ clove garlic, 2 tsp sesame oil, ½ fresno chile, 1 tbsp salsa macha
- Rinse and Dry: Rinse the cucumbers well under cold water to remove excess salt, then pat completely dry with paper towels.
- Marinate: Add the dried cucumbers to the marinade, toss to coat evenly, and refrigerate for another 20 to 25 minutes.
- Stack the marinated cucumber rounds neatly on a serving plate. Spoon the remaining marinade over the top.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How beautiful. I’m excited to try this.