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I’ve ordered this Din Tai Fung cucumber salad so many times that making a copycat version just felt natural, and it’s easy to recreate at home for a fraction of the price. It’s honestly a really simple recipe, thick sliced cucumbers marinated in a savory soy-sesame marinade. So simple, but fresh and delicious.
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Why You’ll Love This Din Tai Fung Cucumber Salad Copycat
This comes together with pantry staples you probably already have, soy sauce, sesame oil, garlic, sugar. The actual hands-on time is short, slice, salt, mix the marinade, toss, the waiting is the only part that takes patience. The cucumbers spend about 45 minutes in the fridge total, first getting salted, then marinating, while you do basically nothing. No stove, no oven, no real cooking at any point. It scales up easily for a crowd, and once dressed, it holds for a few hours without losing its crunch, so that waiting works in your favor if you’re prepping ahead of guests.
Prep the Ingredients
1 Hour Before Serving: Slice your cucumbers pretty thick and place them in a bowl. Sprinkle generously with salt and let rest in the fridge for about 25 minutes, this is what pulls the excess water out. Rinse well under cold water to remove the salt, then pat completely dry.
30 Minutes Before Serving: While the cucumbers rest, get your marinade ready. As soon as they’re dry, combine it all and let the cucumbers soak for at least 20 to 25 minutes in the fridge for this recipe to really reach its full potential.
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 makes each bite full of flavor if you give them time.
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.
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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.
Frequently Asked Questions
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 salsa macha 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.
No. Persian cucumbers have thin, tender skin, that’s part of why they’re the right cucumber for this dish, and the skin holds its color and adds crunch. Din Tai Fung serves theirs skin-on too. If you swap in English cucumber, the skin’s a little thicker but still fine to leave on, only peel if you’re working with a cucumber that has a waxed or genuinely tough skin.
Equipment
- Sharp knife
- 2 bowls
- 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
- Prep the Cucumbers: Slice the cucumbers into thick rounds. 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, then pat completely dry with paper towels.
- Marinate: Combine the cucumbers and the marinade, toss to coat evenly, and refrigerate for about 25 more minutes.
- Assemble: 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.