Din Tai Fung Cucumber Salad

Elevate your dining experience with my Din Tai Fung Cucumber Salad recipe! This Taiwanese-inspired dish is a refreshing blend of crisp cucumbers, marinated in a sweet and zesty chili oil sauce, offering a perfect balance of sweetness and subtle chili heat. With just six natural ingredients and 5 minutes of prep time, it’s the ideal choice for a quick and healthy Asian-inspired side dish that you’ll keep coming back to!

Din Tai Fung Cucumber Salad marinated in a chili oil marinade served on a white plate topped with toasted sesame seeds.

Why I Love This Recipe

My Din Tai Fung Cucumber Salad is a delightful representation of Taiwanese cuisine, featuring firm and crunchy cucumbers, a touch of sea salt, and a dressing made with toasted sesame oil, sweetener, rice vinegar, and chili oil that I handcrafted in my kitchen. This dish serves as an appetizer or a refreshing side, boasting a touch sweetness and mild spiciness from the chili oil that can be adjusted to your preference!

Much like my Spicy Asian Cucumber Salad and Japanese Cucumber Salad counterparts, these cucumbers offer a satisfying crunch, but this recipe offers a burst of Taiwanese-inspired flavors that’ll have your taste buds dancing with joy!



  • Cucumbers – choose firm and crunchy cucumbers such as Persian or Japanese cucumbers.
  • Salt – sea salt preferred.
  • Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color.  
  • Sweetener – use your preferred sweetener.
  • Rice VinegarRice Vinegar distilled from rice used in Asian cuisine. Can sub with distilled white vinegar.
  • Chili Oil – also known as “La Yu” and can be found in most Asian supermarkets. Can sub with other chili oil if preferred.

🥒 Cucumber Ingredient Note

Opt for firm and crunchy cucumbers like Persian, Japanese, or Baby Cucumbers when making this dish.

Din Tai Fung 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.


Step 1 Peel the cucumber skin every other stroke, rub with salt, and refrigerate for 30 minutes.

Salted cucumbers.

Step 2 Combine sweetener, rice vinegar, toasted sesame oil, and chili oil, mixing well for the dressing.

Din Tai Fung cucumber salad dressing in a mixing bowl.

🥄 Dissolving Sweetener Pro Tip

Warm the rice vinegar in the microwave for 10-15 seconds before mixing in the sweetener to make it easier to dissolve.

Step 3 Slice cucumbers into bite-sized pieces, toss with the dressing, pickle for 90 minutes in the fridge.

Din Tai Fung cucumber salad marinated in a zip lock bag.

🍛 Garnishing Pro Tip

Consider garnishing the cucumber salad with a sprinkle of Red Pepper Flakes. This addition will impart an extra layer of delightful spiciness.

📄 Serving Notes

For the best dining experience, serve this dish Slightly Chilled. This adds a refreshing touch to its flavors.

Paring Recommendations

Consider serving it alongside an Asian Noodle Salad for a delightful contrast of textures and tastes. For a more substantial meal, pair it with a sizzling Chicken Sesame Oil Stir Fry, where the refreshing cucumber salad can balance the savory stir-fried goodness. Alternatively, for those seeking a seafood option, the crisp and zesty notes of the salad complement the sweetness of Honey Walnut Shrimp exceptionally well.

Din Tai Fung 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.

FAQ About Din Tai Fung Cucumber Salad

Is the salad spicy due to the chili oil?

The salad has a mild spiciness from the chili oil, but you can adjust the amount to suit your heat preference.

Is this salad suitable for vegetarians or vegans?

Yes, this cucumber salad is indeed suitable for both vegetarians and vegans. It is crafted using ingredients that align with vegetarian and vegan dietary preferences.

Can I skip the step of peeling the cucumbers?

While peeling the cucumbers is optional, it's recommended for better texture and to allow the flavors to penetrate the cucumber slices.

Storage Tips

To keep your leftover, simply place it in an airtight container and store it in the fridge. It will maintain its flavor and texture for up to 3-5 days.

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Watch How To Make It

Din Tai Fung Cucumber Salad marinated in a chili oil marinade served on a white plate topped with toasted sesame seeds.

Din Tai Fung Cucumber Salad

Enjoy the authentic flavors of Din Tai Fung with this Taiwanese cucumber salad recipe. A refreshing and easy-to-make dish!
4.31 from 13 votes
Course: Side Dish
Cuisine: Asian, Taiwanese
Keyword: din tai fung cucumber recipe, din tai fung cucumber salad, Taiwanese cucumber salad
Prep Time: 5 minutes
Pickling Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Servings: 1
Print Recipe
Calories: 374kcal



  • Gather all the ingredients.
    Ingredients for Din Tai Fung cucumber salad.
  • 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.
    Salted cucumbers.
  • In the meantime, combine sweetener, Rice Vinegar, Toasted Sesame Oil, Chili Oil (La Yu) in mixing bowl and mix well until sweetener dissolves. Set aside.
    Din Tai Fung cucumber salad dressing in a mixing bowl.
  • 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.
  • Once 90 minutes has passed, transfer cucumbers onto serving plate and enjoy chilled!
    Din Tai Fung cucumber salad served in a plate.


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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  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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