Easy Din Tai Fung Cucumber Recipe
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This Taiwanese recipe went viral for a reason. The Din Tai Fung Cucumber Recipe should be thrown into your rotation for many reasons: it takes less than 10 minutes to make, you can store it in the fridge and eat throughout the week, and it’s SO delicious. Plus it pairs really well with meal prepped boiled whole chicken, to make it a complete meal.
Table of Contents
Why you’ll love this recipe
- Quick & easy ~ it’s mildly spicy, tangy, vibrant and so moreish. With flavors like these you expect to put more effort in, but this din tai fung cucumber salad recipe is super low maintenance. It takes just 10 minutes to whip up this easy asian side dish.
- Refreshingly light ~ I love to enjoy this as a side but also as an addition to a meal to add brightness and acidity, whether it’s a topping on a salmon rice bowl, or pairing with a healthy protein like boiled chicken tenders, it’s so versatile!
- Stores great~ the flavors of this din tai fung cucumber salad get even better with time. Store in the fridge for up to 4 days and enjoy throughout the week.
If you want to make this din tai fung cucumber recipe a balanced meal, check out my guide on how to boil chicken thighs, crispy air fryer pork belly strips, crispy pan-fried salmon bites, or rice in chicken broth.
Ingredients
The main ingredients that make this Din Tai Fung Cucumber recipe fantastic are the following:
Type of cucumbers– Persian cucumbers or mini cucumbers are the best to use as din tai fung cucumbers have less water and therefore more flavour. They also look better!
Sesame oil ~ this provides a really nice nuttiness which balances the spicy and acidity.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
Nut Free~ if you have a nut allergy, feel free to substitute the sesame oil with a neutral olive oil or if you love spice you can add chilli oil instead.
Low sodium ~ omit the additional salt added and look for a low sodium chilli oil.
Keto ~ scrap the sugar entirely or if you can have agave nectar, use 1 tsp of that with you cucumber salad Din Tai Fung
Batch make! Apologies for repeating myself but this is such a good recipe to whip up a large quantity as you can grab it out of the fridge all week long. I like to double the recipe if I’m WFH a lot that week as a snack and side.
How to make Din Tai Fung Cucumber Salad
- Step 1: Remove the stem ends from cucumbers using a sharp knife (Image 1).
- Step 2: Thinly slice the cucumbers. (Image 2).
- Step 3: Place the cucumbers in a bowl and add the sugar, crispy chilli oil, rice wine vinegar, soy sauce, and salt (Image 3).
- Step 4: Mix well and refrigerate for 30-60 minutes before serving (Image 4).
Make this a complete meal by adding a high protein main like Air Fryer Cod, Cottage Cheese Egg Bites, or Pork Tenderloin.
Tips for the best result
- Let the flavors get to know each other for 30-60 minutes before serving if possible.
- Taste to adjust the seasoning before letting it pickle in the fridge. The flavors get more intense over time but it’s good to test before you let the flavors intensify.
- Use mini/Persian cucumbers to prevent a soggy din tai fung cucumber salad. These are less watery and have more flavor.
- Too sharp? Add an extra pinch of sugar. Too salty? Add some more sesame oil. Too bland? Add an extra dash of chilli oil to your din tai fung cucumbers.
Recipe FAQs
Definitely- it’s encouraged! If you have time, prep the recipe 60 minutes ahead of time, up to 4 hours before serving to a crowd.
Use mini/Persian cucumbers to prevent a soggy din tai fung cucumber salad. These are less watery and have more flavor.
They keep well in the fridge for up to 4 days. Store in an airtight container and enjoy throughout the week! Do not freeze.
If you tried this Din Tai Fung Cucumber Recipe, it would mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Din Tai Fung Cucumber Recipe
Ingredients
- 200 g 6 mini cucumbers (£0.95)
Cupboard Essentials
- 2 tsp crispy chilli oil
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tbsp rice wine vinegar
- 1 tsp sesame seeds
- Salt
Method
- Thinly slice the mini cucumbers and place in a mixing bowl. Add the crispy chilli oil, soy sauce, sesame oil, sugar, rice wine vinegar and a big pinch of salt.
- Stir to combine and top with sesame seeds. Either serve straight away, or if you have time, make this 30-60 minutes before serving so the cucumbers can pickle slightly.
- Store in the fridge for up to 4 days.
Notes
- Taste to adjust the seasoning before letting it pickle in the fridge.
- Use mini/ persian cucumbers to prevent a soggy cucumber salad.
- Too sharp? Add an extra pinch of sugar. Too salty? Add some more sesame oil. Too bland? Add an extra dash of chilli oil
- Let the flavors get to know each other for 30-60 minutes before serving if possible.
Nutrition
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