Din Tai Fung Cucumber Salad

This delicious Din Tai Fung Cucumber recipe marinated in a light chili oil is the perfect summer time appetizer.  A healthy and refreshing dish that’s a real crowd pleaser.

If you have ever tried the cucumber appetizer at the famous Taiwanese restaurant, Din Tai Fung, you would know how absolutely delicious it is.  We are here to show you how you can make this side dish quickly and easily in the comfort of your own kitchen!

Asian cucumber salad marinated in a chili oil marinade served on a white plate topped with toasted sesame seeds.

What is Din Tai Fung Cucumber recipe?

This recipe is a Taiwanese cucumber salad inspired by the 3 star Michelin restaurant Din Tai Fung and one of the best Asian cucumber appetizers ever!  Firm cucumbers are sliced and marinated in a chili oil marinade, then served cold.

For this recipe, we use a monkfruit erythritol sweetener to keep it sugar-free.  You can choose to use regular cane sugar as well.

What ingredients do I need and how do you make this Asian cucumber salad?

  • Cucumbers – choose firm and crunchy cucumbers such as Persian or Japanese cucumbers.
  • Salt – use regular table salt or kosher salt.
  • Sesame Oil – toasted sesame oil, brown in color and found in most Asian supermarkets.
  • Sweetener – to keep this recipe sugar-free, we use a monkfruit erythritol blend.  It is low carb, keto friendly and has 0 calories.  Feel free to use your preferred sweetener or regular cane sugar.
  • Rice Vinegar – made from fermented rice and not interchangeable with white vinegar.  Rice vinegar is a little sweet and tangy while white vinegar is very strong and sour.
  • Chili Oil – also known as “La Yu” and can be found in most Asian supermarkets.

Rub peeled cucumbers with salt and let pickle in the refrigerator for 30 minutes.  Then place sliced cucumbers into zip-lock bag with marinade for 90 minutes.  No rinsing is necessary.  Serve cold and enjoy!

Asian cucumber salad marinated in a chili oil marinade served on a white plate topped with toasted sesame seeds being picked up with a pair of chopsticks, top down shot.

What type of cucumbers are best to use Asian cucumber appetizers?

Firm and crunchy cucumbers work best such as Japanese or Persian cucumbers.

Should you peel the skin off the cucumbers?

Peeling cucumbers is not necessary and completely up to personal preference.

What are the benefits of eating cucumbers?

Cucumbers are a great source of vitamin A, K, minerals and antioxidants.  Some other health benefits include:

  • Promotes Hydration
  • High in Nutrients
  • Aid in Weight-Loss
  • Lower Blood Sugar

What is the nutrition information for this recipe?

  • 374 Calories
  • 2g Carbohydrates
  • 1g Fiber
  • 1g Protein
  • 42g Fat
  • 0mg Cholesterol
  • 50mg Sodium
  • 3mg Potassium
  • 1mg Calcium
  • 0mg Iron
  • 1ui Vitamin A
  • 1mg Vitamin C

Asian cucumber salad marinated in a chili oil marinade served on a white plate topped with toasted sesame seeds being picked up with a pair of chopsticks.

Looking for other cucumber recipes?

Now, let’s get making this Din Tai Fung Cucumber recipe!

  • Prepping Time 5M
  • Pickling Time 2H
  • Total Time 2H5M
  • Net Carb/Serv ~1g
  • Servings 2

Ingredients

Directions

1) Gather all the ingredients.

2) With a vegetable peeler, peel the skin off the cucumbers every other stroke.  Pour 1/2 tsp of salt into the palm of your hands and rub the salt onto the cucumber.  Repeat with the other cucumber.  Once done, place in fridge and let it pickle for at least 30 minutes.

3) In the meantime, combine sweetener , Rice Vinegar, Sesame Oil, Chili Oil (La Yu) in mixing bowl and mix well until sweetener dissolves.  Set aside.

Chili Oil Cucumber Salad Recipe (22)

4) Once 30 minutes has passed, slice cucumbers into 1/2 thick slices and place into a zip-lock bag. Give the chili sauce a good mix, pour it inside the zip-lock and let it pickle for 90 minutes in the fridge.

5) Once 90 minutes has passed, transfer cucumbers onto serving plate and enjoy chilled!

Hope you enjoy your Din Tai Fung Cucumber Salad!

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Asian cucumber salad marinated in a chili oil marinade served on a white plate topped with toasted sesame seeds.

Din Tai Fung Cucumber Salad

This delicious Din Tai Fung Cucumber salad recipe marinated in a light chili oil is the perfect summer time appetizer. A healthy and refreshing dish that's a real crowd pleaser.
4.45 from 9 votes
Course: Side Dish
Cuisine: Asian, Taiwanese
Keyword: Asian cucumber appetizers, Asian cucumber salad, din tai fung cucumber recipe, Taiwanese cucumber salad
Prep Time: 5 minutes
Pickling Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 1
Print Recipe
Calories: 374kcal

Ingredients

  • 2 Whole Cucumbers Persian or Japanese, American cucumbers are too soft for this dish
  • 1 tsp Salt
  • 3 tbsp Sesame Oil
  • 1 tbsp Sweetener monkfruit erythritol blend, sugar or sweetener of choice
  • 1 tbsp Rice Vinegar
  • 1 tsp Chili Oil (La Yu) use less if you prefer mild spiciness

Instructions

  • Gather all the ingredients.
    Chili Oil Cucumber Salad Recipe (15)
  • With a vegetable peeler, peel the skin off the cucumbers every other stroke. Pour 1/2 tsp of salt into the palm of your hands and rub the salt onto the cucumber. Repeat with the other cucumber. Once done, place in fridge and let it pickle for at least 30 minutes.
    Chili Oil Cucumber Salad Recipe (20)
  • In the meantime, combine sweetener, Rice Vinegar, Sesame Oil, Chili Oil (La Yu) in mixing bowl and mix well until sweetener dissolves. Set aside.
    Chili Oil Cucumber Salad Recipe (23)
  • Once 30 minutes has passed, slice cucumbers into 1/2 thick slices and place into a zip-lock bag. Give the chili sauce a good mix, pour it inside the zip-lock and let it pickle for 1H30M in the fridge.
    Japanese Cucumber Salad Recipe (21)
  • Once 1H30M has passed, transfer cucumbers onto serving plate and enjoy chilled!
    Chili Oil Cucumber Salad Recipe (14)

Video

Nutrition

Calories: 374kcal | Carbohydrates: 2g | Protein: 0.01g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 17g | Sodium: 50mg | Potassium: 3mg | Fiber: 1g | Sugar: 0.04g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 1mg
*Values Based Per Serving
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2 Comments

  1. Can I let this marinate for longer than 1:30?

    • LowCarbingAsian

      Hello Rachel! I never tried, but I’d assume you can. Just maybe not too long (likes days), otherwise, the cucumbers might lose it’s ‘crunch’.

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