This Asian cucumber salad is healthy, crunchy, and refreshing, tossed in a simple dressing of rice vinegar, sugar, garlic, and chili oil. A Din Tai Fung cucumber salad copycat recipe.
This crunchy Asian cucumber salad makes a bright, refreshing side or appetizer for any Asian-inspired meal. It features lightly brined Persian cucumbers dressed in a garlicky, slightly sweet vinaigrette with a touch of chili oil for heat.
This recipe is inspired by the popular Din Tai Fung cucumber salad. If you’ve ever dined there, you know the crisp cucumbers and bold dressing are a must-have on every table. Long waits inspired me to recreate it at home—after several experiments, this version comes very close to the original.
Try these Din Tai Fung–inspired sides:
After testing different cucumbers and dressings, this combination of brining and a simple rice-vinegar dressing delivers the best crunch and balanced flavor. It’s light, tangy, mildly sweet, and has a pleasant garlic bite.
Tips for Asian Cucumber Salad:
Use a little over 4 cups of Persian cucumbers (about 15), cut into 1/2″ coins. Toss them with 1 tablespoon of sea salt and let them sit for 30–45 minutes. The salt draws out excess water and firms the cucumbers, keeping them crisp. After brining, rinse the cucumbers 2–3 times and taste; if they’re still too salty, rinse once more.
While the cucumbers brine, whisk together rice vinegar, sugar, water, sliced garlic, and chili oil. The result is a bright, garlicky dressing with a hint of heat and sweetness that complements the cool cucumbers.
This salad is enjoyable right away, but I prefer it chilled. Brining the cucumbers in the fridge ensures they’re cold and crisp when you toss them with the dressing.
Please try this Din Tai Fung–inspired Asian cucumber salad and let me know how you like it. If you make it, share, rate, or leave a comment — feedback is always appreciated.
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Crunchy Asian Cucumber Salad
Ingredients
- 15 persian cucumbers, cut 1/2″ thick (a little over 4 cups)
- 1 Tablespoon sea salt
Cucumber Salad Dressing
- 3 Tablespoons rice vinegar (unseasoned)
- 2 Tablespoons sugar
- 3 1/2 Tablespoons water
- 1 Tablespoon chili oil
- 4 garlic cloves, thinly sliced
Instructions
- Mix the cucumbers and salt in a large bowl and let sit 30–45 minutes. Rinse the cucumbers 2–3 times; if they remain too salty, rinse once more.
- Meanwhile, whisk together the rice vinegar, sugar, water, chili oil, and sliced garlic to make the dressing.
- Toss the rinsed, drained cucumbers with the dressing and serve immediately. If not serving right away, keep the cucumbers and dressing separate; drain excess liquid before tossing when ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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