This post may contain affiliate links. Please read our disclosure policy.
Din Tai Fung Cucumber Salad 💚 The original from Din Tai Fung uses their signature chili oil but I used my salsa Macha instead ✨♥️. From what I learned, they don’t use soy sauce but I liked it with!
If you loved this recipe, check out my Crispy Shiitake Salad!
Why You’ll Love Din Tai Fung Cucumber Salad
This salad is one of my go to orders when I go to Din Tai Fung. It’s so fresh and not too spicy. The flavors are amazing. This is very easy to make, I know the marinating can be a bit annoying but it’s worth it.

How To Prepare Din Tai Fung Cucumber Salad
🔪 First, slice the cucumbers into rounds. Don’t leave them too thin.
🥣 Secondly, add the cucumbers to a bowl and salt liberally. Then, let them sit in the fridge for about 20-25 minutes.
🌶 Mix together the soy sauce, salsa macha, Fresno peppers, sugar, mirin, garlic and sesame oil. Taste the sauce and salt if needed but I didn’t add any.
💧 Rinse the cucumbers and pat dry well.
🥒 Then, add in the cucumber and let them marinate in the fridge for 20-25 minutes.
🌟 Lastly, serve with the Fresno peppers on top.
Substitutions and Variations
- You can use English cucumbers instead of Persian cucumbers.
- You can use chili oil or chili crisp instead of salsa Macha.
- You can use any other pepper of your choice instead of Fresno.

Chef Nadia’s Tip
Make sure you don’t cut the cucumber too thin and let them marinate so the cucumbers absorb the sauce well.

Similar Recipes
Common Questions
Yes of course! You can use English cucumbers instead of Persian cucumbers.
I use Eden Mirin.
I make my own, but you can use chili oil or chili crisp instead.
Din Tai Fung Cucumber Salad

Ingredients
- 8 persian cucumbers
- 2 tbsp soy sauce
- 3 tbsp mirin
- 2.5 tsp cane sugar
- Garlic, to taste. I used like 1/4 of a clove
- 2 tsp sesame oil
- 1/2 fresno chile, sliced
- 1 tbsp salsa macha, chili crisp or chili oil
Instructions
- First, slice the cucumbers into rounds. Don’t leave them too thin.
- Secondly, add the cucumbers to a bowl and salt liberally. Then, let them sit in the fridge for about 20-25 minutes.
- Mix together the soy sauce, salsa macha, Fresno peppers, sugar, mirin, garlic and sesame oil. Taste the sauce and salt if needed but I didn’t add any.
- Rinse the cucumbers and pat dry well.
- Then, add in the cucumber and let them marinate in the fridge for 20-25 minutes.
- Lastly, serve with the Fresno peppers on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How beautiful. Iโm excited to try this.