Name: Easy Asian Cucumber Salad Inspired by Din Tai Fung
Prep time: 1 h
Cook time: 5 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: Asian Cucumber Salad dressing –; 1 ½ Tablespoons of sugar; 1 Tablespoon of toasted sesame oil; 1 ½ Tablespoons of Chinese rice vinegar; 1 ½ Tablespoons of Japanese Mirin; 2 Tablespoons of regular soy sauce; 3 Tablespoons of Homemade Chinese Chili Oil (Or store-bought chili oil); 3 cloves of garlic – Minced; 1 Teaspoon of toasted white sesame

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Let’s break from that boring garden salad and spice up your traditional salad routine with this Din Tai Fung-Inspired Asian Cucumber Salad recipe. This recipe is packed with tangy, crunchy goodness and is the perfect way to cool down in the summer or kick-start your appetite before a big meal. It showcases the rich culinary heritage of Chinese cuisine and is also an excellent addition to spice up your meal.

3 plates of different style Asian Cucumber Salad.

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Din Tai Fung has easily become one of my all-time favorite Taiwanese restaurants. My love affair with this restaurant started in 2004 when I first moved to LA (I lived there for 2 years), and a dear friend took me there, and I’ve been hooked ever since.

I can’t get enough of their famous steamed Crab and Kurobuta pork soup dumplings (Xiao Long Bao), with every bite being an explosion of flavors in my mouth. But let’s not forget about their other side dishes, which are equally impressive.

I’m excited to share my recreation of their iconic Chinese cucumber salad in today’s post. This refreshing salad perfectly accompanies my Spicy Taiwanese beef noodle soup or Chinese BBQ Pork Fried Rice.

And why stop at just one style? As a bonus, I’ll showcase three fun ways to present this delectable side dish.

3 plates of different style of Asian Cucumber Salads

Recipe Snapshot

EASE: Fun, quick, and easy to make.
PROS: It’s a delicious, crunchy, and refreshing side dish.
CONS: It can be spicy for someone.
WOULD I MAKE THIS AGAIN? Absolutely, especially when I am having my Taiwanese spicy beef noodle soup.

What makes this salad recipe different than others?

First, I have a confession to make: Cucumbers have never been my go-to veggie. I immediately pass them on to my husband whenever I see them in my garden salad. The bitterness and aftertaste always put me off.

However, my love for cucumber increased by 110% once I created my own dressing recipe. Here is a quick overview of what makes my recipe stands out:

3 photos showcasing how I use my homemade chili oil to create this Cucumber salad dressing.

Chinese chili oil is a key ingredient in my cucumber salad dressing recipe. Rather than using store-bought chili oil, I prefer to make my own at home. This gives the dressing a unique taste that sets it apart from others. You can visit my Chinese Chili Oil post to learn how to make it.
I used a mix of Chinese condiments, garlic, and Fresno Chili to maintain the signature Din Tai Fung flavor.
My dressing helps cover the weird aftertaste of cucumbers.
The dressing’s aroma, tanginess, and refreshing flavor help stimulate your appetite, especially during a hot summer day.

What is Din Tai Fung?

Have you ever heard of this famous Taiwanese restaurant chain, Din Tai Fung? Well, I don’t blame you because they don’t have one here in Texas.,

(If the owner of Din Tai Fung is reading this post…please open one here in Dallas, TX…or anywhere in Texas)

Ok, back to their history…

This famous restaurant brand was founded in 1958 in Taiwan by a Chinese immigrant, Mr. Bing Yi Yang. He and his wife specialized in making their famous Xiao Long Bao – “Steamed pork soup dumplings.”

After Din Tai Fung’s Xiao Long Bao gained massive popularity, Mr. Yang pivoted from the oil business and transformed the brand into the full-fledged restaurant it is today.

Today, Din Tai Fung has a diverse menu that extends far beyond its signature dumplings. With awards like the prestigious Michelin Star at its Hong Kong location, Din Tai Fung has become an internationally renowned brand, offering foodies a delicious taste of Taiwan worldwide. From the United States to Europe to Thailand, Din Tai Fung has captured diners’ hearts and taste buds worldwide.

Fun Fact: If you visit one of their locations, especially in California, put your name down as early as possible. They do not take reservations, and the wait is at least 3 hours at any time. Pretty crazy right? But the wait is totally worth it. I don’t say this lightly about any restaurants.

What kind of cucumber should I use in this recipe?

At Ding Tai Fung, they use Persian Cucumbers. However, since we are preparing three different serving styles with the same ingredients, I will introduce three different cucumber varieties for you. In the end, there is no right or wrong kind. You can substitute whichever type of cucumber you like. They are all equally delicious.

From left to right

English cucumber – To make the traditional smashed cucumber style (拍黄瓜, Pai Huang Gua in Chinese.)
Persian cucumber – To make the classic Din Tai Fung style
Baby cucumber – The unique artistic style

What is the difference between Persian, English, and Baby cucumbers?

Persian Cucumbers:

Fresh and crisp with thin skin that does not require peeling.
Smaller in size compared to English cucumbers.
Have a mild, sweet flavor with fewer seeds.
Ideal for salads, pickling, and snacking.
It can be found in Middle Eastern and Mediterranean grocery stores.

A English cucumber laying on top of a cutting board with a paring knife next to it.

English cucumbers:

Longer and narrower with thicker skin, some require peeling.
Typically sold wrapped in plastic.
Have a mild, slightly sweet flavor with minimal seeds.
Ideal for slicing and using in sandwiches or as a crudité.
It can be found at most grocery stores.

Baby cucumbers:

Smaller than both Persian and English cucumbers.
Thin and tender skin that can be eaten. No need to peel.
It has a crunchy texture with a slightly sweet flavor.
It can be eaten whole or sliced.
It can be found at grocery stores like Whole Foods or Tom Thumb.

Tips and tricks on removing bitterness from English Cucumbers

When I was little, my dad taught me a fun technique for removing bitterness from English cucumbers. Here let me show you how to do it:

3 steps photo on showing how to remove bitterness from English cucumbers.

To begin, you need to slice off both ends of the cucumber.
Use one of the cut ends to rub the cucumber’s body.
This rubbing will produce a white, foamy substance that contains cucurbitacin, the organic compound responsible for the cucumber’s bitterness.
Keep rubbing until the foam stops appearing.
Once finished, rinse the white substance before incorporating the cucumber into the dressing.

This simple technique can transform a bitter cucumber into a more enjoyable eating experience.

And all thanks to my dad’s clever hack!

Side Note: I tried the same hack on Persian and baby cucumbers; they don’t have the same effect. So if you choose these two cucumber versions for your salad, you can skip this step.

How to make your Asian cucumber salad more presentable?

While browsing and researching this salad recipe, I noticed that most content only shows one way to prepare it. But why limit ourselves? I decided to share three different ways to make this dish with you. There’s no “correct” way to do it, so let’s get creative and make this salad delicious and fun to eat!

The classic Din Tai Fung style – Persian Cucumber

Serving size – 3 Persian cucumbers per serving

To make your cucumber salad as visually appealing as Din Tai Fung’s, start by washing and drying your Persian cucumbers. Then slice them into half-inch or 1.5 cm thickness per piece. When it’s time to plate, stack them in a pyramid shape and add some garlic and Fresno pepper slices as a garnish. Your salad will look like it is fresh from the restaurant.

4 steps photo on how to prepare asian cucumber salad with Persian cucumbers.

Din Tai Fung Style Persian Cucumber Asian salad.

The traditional smashed cucumber style – English cucumber

Serving size – 1 whole English cucumber per serving

This is the traditional way to make this salad in most Chinese restaurants. First, follow the instructions above to remove bitterness from the English cucumber. Cut the cucumber in half lengthwise on a cutting board. Use a large knife, preferably a cleaver, to smash down on the cucumber with your hand or fist over the knife. The cucumber will crack open, then cut into bite-sized pieces, roughly 3 inches long.

9 detailed steps on how to prep English cucumber for Asian cucumber salad.

A plate of smashed asian cucumber salad.

The fun and artistic style – Baby Cucumber

Serving size – 8 baby cucumbers per serving.

To start, prep your baby cucumbers by washing, drying, and cutting off the ends. Then, grab a pair of chopsticks and place one cucumber on top. Use a small paring knife to carefully slice down the cucumber, following the chopsticks’ line to ensure you don’t cut all the way through. Rotate the cucumber and repeat, cutting diagonally this time. Keep going until you’ve sliced all eight cucumbers. You’ll end up with a unique spiral effect that’s both fun and eye-catching.

9 steps on how to prep Asian cucumber salad with baby cucumbers

Why do we need to smash the cucumber?

Smashing cucumbers is a popular culinary technique in many Asian cuisines, and here is why:

Photo to show difference between a smashed and non-smashed cucumbers.

It can help to extract the natural juices and intensify the natural flavors of the cucumbers.
Smashing can also soften the cucumber’s texture, making them easier to digest and enhancing its overall taste.
It can increase the cucumbers’ crunchiness and freshness while allowing them to absorb dressings and marinades better.

Although this technique is not always essential, smashing cucumbers is a practical technique that can add depth of flavor and complexity to the dish.

Ingredients needed for this recipe

Asian Cucumber Ingredient photos. In this photo we have Homemade chili oil, sugar, sesame oil, rice vinegar, Japanese Mirin, Soy Sauce, Minced garlic, sea salt, toasted sesame seed.

Cucumbers – You can prepare the cucumbers in three different ways. No right or wrong way; you can choose whatever technique you like.
Homemade Chili Oil – Adds a subtle heat that balances out the sweetness of the dressing and the freshness of the cucumbers.
Sugar – A touch of sweetness is often added to savory dishes to create a more harmonious balance of flavors and acidity from the vinegar.
Sesame Oil – This is a key ingredient in this recipe. It provides a distinct nutty aroma to complement the cucumber. It also helps bind all the flavors together.
Rice Vinegar – Helps to tenderize the cucumbers and enhances their natural flavor. It also provides a tangy and slightly sweet flavor that complements the crisp and refreshing taste of the cucumbers.
Japanese Mirin – is a Japanese sweet rice wine. It has a unique flavor profile that adds a subtle sweetness and depth of flavor to the dressing.
Soy sauce – To provide savory flavor and a rich umami taste to the salad.
Minced garlic – Its pungent and aromatic flavor helps enhance the overall flavor profile of the salad.
Sea salt – Helps draw out moisture from the cucumber, giving them a crisp texture. It also helps balance the sweetness of the sugar and acidity of the rice vinegar.
Toasted sesame seed – Adds a depth of nutty and toasty flavor to the dressing.

Don’t know how to use these Asian sauces & condiments?

Check Out My Chinese Pantry Essential Guide To Learn More

Show me the guide

Why am I using rice vinegar instead of the traditional dark Chinese vinegar for this recipe?

A bottle of Chinese dark vinegar on the left and a bottle of Chinese Rice Vinegar on the right.

While dark Chinese vinegar is a common ingredient in Chinese cucumber salad, I personally prefer using rice vinegar. After testing the recipe multiple times, I found that dark vinegar has a strong and pungent flavor that can overpower the other ingredients in the salad. On the other hand, rice vinegar has a milder taste that perfectly complements the freshness of the cucumbers. While some may prefer the stronger flavor of dark Chinese vinegar, rice vinegar works best for my taste and for achieving the desired balance of flavors in the salad. Of course, the taste is subjective, so you may prefer dark vinegar or experiment with other kinds of vinegar to find the perfect balance of flavors that suits your palate.

Substitutions and variation tips

Adjust the seasoning to your taste: The recipe calls for a certain amount of spices, Chinese condiments, and sugar, but feel free to adjust these amounts to your liking. If you prefer a more tangy salad, you can add more vinegar. Add more chili oil or less to adjust the spiciness level, slice fresh Fresno peppers, and add toasted sesame as a garnish like Din Tai Fung.

Use store-bought chili oil – If you don’t have time to make your own chili oil at home, feel free to get the store-bought kind.

How to make this classic salad dressing?

In a clean mixing bowl, combine the following ingredients and stir until the sugar is fully dissolved. You may also microwave the bowl for 30 seconds to aid in melting the sugar into the sauce.

1 ½ Tablespoons of sugar (Picture 1)
1 ½ Tablespoons of Japanese Mirin (Picture 1)
2 Tablespoons of regular soy sauce (Picture 2)
1 ½ Tablespoons of Chinese rice vinegar (Picture 3)
1 Tablespoon of toasted sesame oil (Picture 4)
3 Tablespoons of Homemade Chinese Chili Oil (Or store-bought chili oil) (Picture 5)
3 cloves of garlic – Minced (Picture 6)
1 Teaspoon of toasted white sesame (Picture 7)

9 steps on how to make Asian cucumber salad dressing.

How to assemble the salad?

Step One – To prepare your cucumber, clean it according to your preferred style. Mix sea salt with the cucumber in a bowl, and refrigerate for 30 minutes to extract excess moisture.
Step Two – In a new clean mixing bowl, combine all ingredients listed above and stir until the sugar is fully dissolved. You may also microwave the bowl for 30 seconds to aid in melting the sugar into the sauce.
Step Three – After 30 minutes, remove the cucumbers from the fridge, rinse off the salt, and pat them dry with paper towels.
Step Four – Mix dressing, minced garlic, toasted sesame, and sliced Fresno pepper with cucumber and toss until well combined. Let the cucumber and dressing marinate for at least 30 minutes, or refrigerate overnight for extra flavor.

Recipe notes and tips:

Salt the cucumbers: Salting the cucumbers and letting them sit and rest in the fridge for 20 to 30 minutes before dressing them will help extract any excess water and prevent the salad from becoming too watery.
Mince the garlic: Using a garlic press to mince the garlic can extract more flavor and achieve a stronger, more pronounced garlicky taste in your Chinese cucumber salad. I prefer using a garlic press as it mashes the garlic into a fine paste-like texture, allowing it to infuse into the dressing more quickly and easily. However, if you don’t have a garlic press, you can crush and mince the garlic with the side of a chef’s knife or use a food processor to achieve a similar effect.
Let it marinate: Allowing the cucumbers to marinate in the dressing for at least 30 minutes will allow the flavors to meld and develop. Overnight is even better.
Add toasted sesame seeds: Toasted sesame seeds will enhance the fragrance and give the salad a nuttier flavor.

How to freeze and store this recipe?

Freezing – Technically, a water-based veggie-like cucumber could be frozen, but the water inside it will turn into ice crystals once it is frozen. Once it thaws out, the texture changes and becomes soggy. So, I do not recommend doing so for this particular recipe.

In the fridge – Store leftovers in an airtight container or a Mason jar for 2 to 3 days. Ensure the cucumber pieces are submerged in the dressing to absorb flavor and prevent drying. Shake the jar or stir well before using.

How to serve this side dish?

This cucumber side dish is perfect for a hot summer day, so make sure the salad is chilled for at least 30 to 60 minutes before serving. Ideally, It’s a great accompaniment to a wide range of Chinese dishes, such as steamed soup dumplings, buns, and traditional Chinese spicy red oil wontons. For a hearty meal, serve it alongside a steaming bowl of my favorite Spicy Taiwanese beef noodle soup or Chinese BBQ Char Siu Fried Rice.

Chez Lalonde - Delicious and authentic Taiwanese spicy beef noodle soup with bok Choy, wheat noodles, and tender beef shank all contained in a big white bowl. A pair of chopsticks, spoon, and small saucer.

FAQs about this Asian Cucumber Salad recipe:

During my recipe testing, I experimented by peeling one English cucumber and leaving the skin on another. After letting them marinate overnight in the dressing, I found that the peeled cucumber was much soggier than the one with the skin on. Therefore, I suggest leaving the skin on to achieve Chinese cucumber salad’s traditional crisp and fresh texture. For Persian and baby cucumbers, since their skin is thinner, you don’t need to peel them.

You can totally make Chinese cucumber salad a few hours or a day ahead and store them in an airtight container in the fridge to let those cucumbers soak up the dressing for extra flavor.

Although it’s possible to incorporate other vegetables like carrots or radishes into this dish, it’s important to note that such additions are not typically used in this traditional recipe. If you aim for an authentic Chinese cucumber salad experience, adhere to the recipe as closely as possible.

For even more delicious Asian recipes, you may like to try these:

My Ultimate Homemade Chinese Chili Oil

For the ultimate indulgence, serve it over rice or on a rice platter alongside steamed veggies. Top the experience with a perfectly cooked sunny-side-up egg and drizzle with soy sauce for additional flavor.

Chinese Style BBQ Pork (Sous Vide Char Siu)

Crispy Air Fryer Cantonese-Style Pork Belly (Siu Yuk)

A pair of chopstick is holding a slice of Asian cucumber.

Chinese cucumber salad is a beloved classic, but that doesn’t mean it has to be boring. These three creative twists inspired by Din Tai Fung offer a new and exciting way to enjoy this dish, with three different presentation styles, bold flavors, and textures that will surprise and delight your taste buds, making them perfect for a refreshing appetizer or side dish. Give them a try today, and let me know which style is your favorite!

If you enjoyed these three creative twists on classic Chinese cucumber salad, follow my blog for more delicious recipes and food inspiration! Don’t forget to share your variations of Chinese cucumber salad in the comments below – I love hearing from my readers and getting new ideas to try. If you know someone who loves Chinese cuisine, share this post with them – they’ll thank you for the tasty inspiration!