Din Tai Fung Cucumber Salad is the viral copycat everyone’s making — cool, crunchy smashed cucumbers tossed in a glossy, garlicky, slightly spicy dressing that’s impossible to stop eating. It’s the famous appetizer from the beloved restaurant chain, and the homemade version is just as addictive (and takes about 15 minutes of hands-on work).
The secret is smashing the cucumbers instead of slicing them — the craggy, broken edges soak up way more of that savory garlic-soy-sesame dressing. Salt them first to keep everything crisp, chill, and you’ve got a refreshing side that disappears the second it hits the table.
Why you’ll love this cucumber salad
- Cool, crunchy, and craveable. Smashed cucumbers + a punchy garlic-chili dressing = the perfect refreshing bite.
- Restaurant copycat, made easy. Tastes just like the Din Tai Fung original, for a fraction of the price.
- Make-ahead and healthy. Light, low-calorie, and even better after a chill in the fridge.
Ingredient notes
Use mini or Persian cucumbers — they’re crisp, nearly seedless, and don’t get watery. Salting and draining them is the key step for crunch, so don’t skip it. For the dressing, fresh garlic is a must, and a spoonful of chili oil or chili crisp gives that signature gentle heat — adjust it to your taste.
How to make Din Tai Fung cucumber salad
Four simple steps — here’s the whole process at a glance:
- Smash the cucumbers. Press them with the flat side of a knife until they crack, then cut into bite-sized chunks.
- Salt and drain. Toss with salt and let them sit 15 minutes to pull out water, then pat dry for maximum crunch.
- Whisk the dressing. Combine the garlic, soy sauce, rice vinegar, sesame oil, sugar, and chili oil.
- Toss and chill. Coat the cucumbers in the dressing, garnish with sesame seeds, and chill before serving.
Din Tai Fung Cucumber Salad
Crunchy smashed cucumbers in a glossy garlic, soy and chili oil dressing — the viral copycat of the famous restaurant appetizer.
Ingredients
- 4 mini or Persian cucumbers
- 1 teaspoon salt
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon sugar
- 1-2 teaspoons chili oil or chili crisp
- 1 teaspoon toasted sesame seeds
- Red chili flakes, to taste (optional)
Instructions
- Place the cucumbers on a cutting board and gently smash each one with the flat side of a knife until it cracks open. Cut into bite-sized chunks.
- Toss the cucumber pieces with the salt in a bowl and let them sit for 15 minutes to draw out excess water.
- Drain off the liquid and pat the cucumbers dry with a paper towel — this keeps them crunchy.
- In a small bowl, whisk together the garlic, soy sauce, rice vinegar, sesame oil, sugar, and chili oil.
- Pour the dressing over the cucumbers and toss to coat evenly.
- Garnish with sesame seeds and chili flakes. Chill for at least 15 minutes before serving for the best flavor.
Tips for the best results
- Don’t skip salting. Drawing out the water is what keeps the cucumbers crisp instead of soggy.
- Smash, don’t slice. The rough, cracked edges grab way more dressing than clean slices.
- Let it chill. Even 15 minutes in the fridge lets the garlicky dressing soak in — it’s the difference between good and addictive.
What to serve with it
This refreshing salad is the perfect cool side for rich or spicy mains. Serve it alongside grilled meats, dumplings, or our sticky Huli Huli Chicken, or as a light starter before chili lime salmon bites.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. The cucumbers soften a little over time but stay delicious — give them a quick toss before serving. This salad is best made fresh or same-day for maximum crunch.
Frequently Asked Questions
Why do you smash the cucumbers instead of slicing them?
Smashing creates rough, cracked edges and more surface area, so the cucumbers soak up far more of the garlicky dressing than smooth slices would. It’s the secret to that signature Din Tai Fung flavor in every bite.
What cucumbers are best for this salad?
Mini or Persian cucumbers are ideal — they’re crisp, thin-skinned, and nearly seedless, so they stay crunchy and don’t turn watery. English cucumbers work too if that’s what you have.
Is this cucumber salad spicy?
It has a gentle warmth from the chili oil, which you fully control. Use less (or skip it) for a mild version, or add more chili oil and flakes if you like it spicy.
Can I make it ahead of time?
Yes — it actually tastes better after chilling so the dressing soaks in. Make it a few hours ahead and keep it in the fridge. For the crispest texture, enjoy it the same day.
How long does it keep?
It keeps in an airtight container in the fridge for up to 2 days. The cucumbers soften slightly over time but still taste great — just toss before serving.
Is it gluten-free?
It can be! Just swap the regular soy sauce for tamari or a certified gluten-free soy sauce, and make sure your chili oil is gluten-free. Everything else is naturally gluten-free.
Cool, crunchy, garlicky, and totally addictive, this Din Tai Fung cucumber salad is the easiest way to bring restaurant flavor home. Make a batch and let us know how you like it!
