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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.

Din Tai Fung Cucumber Salad

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

  1. You can use English cucumbers instead of Persian cucumbers.
  2. You can use chili oil or chili crisp instead of salsa Macha.
  3. You can use any other pepper of your choice instead of Fresno.

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

Din Tai Fung Cucumber Salad

Similar Recipes

Common Questions

Can I use a different kind of cucumbers?

Yes of course! You can use English cucumbers instead of Persian cucumbers.

What mirin do you use?

I use Eden Mirin.

What salsa macha do you use?

I make my own, but you can use chili oil or chili crisp instead.

Din Tai Fung Cucumber Salad

By Nadia Aidi
Prep 10 minutes
Cook 0 minutes
Fridge Time 40 minutes
Total 50 minutes
Servings: 2
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!

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

Directions 

  • 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

Calories: 406kcal, Carbohydrates: 51g, Protein: 7g, Fat: 23g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Sodium: 2412mg, Potassium: 808mg, Fiber: 3g, Sugar: 31g, Vitamin A: 685IU, Vitamin C: 45mg, Calcium: 82mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: Asian

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