This copycat Din Tai Fung cucumber salad recipe is crisp, cold, and subtly savory-sweet with just a whisper of garlic and spice - just like the one served at the famous Taiwanese restaurant. While most copycat recipes lean on vinegar and soy sauce (which DTF doesn't use for this dish), I figured out the actual flavor profile so you can make the real thing at home.
As a Taiwanese chef and longtime fan of Din Tai Fung, I can confidently say: this one hits the mark. This recipe will transport your tastebuds to the dining room at Din Tai Fung, and I'll show you exactly how to recreate it at home!
update notes: I've updated this post and recipe, originally published on September 23, 2023, on August 7, 2025, with clearer instructions and a few notes on how I tested the recipe to make sure it really captures the flavor of Din Tai Fung's famous cucumber salad.
✨ why you'll love this recipe
Din Tai Fung 鼎泰豐 (also lovingly called "DTF" by super fans like me) is a famous Taiwanese restaurant that I've been lucky enough to enjoy at several of its locations, including in Taiwan. The NY Times has even named it one of the top 10 gourmet restaurants in the world, and two locations have a Michelin Star.
They may be known for their delicious xiaolongbao (soup dumplings) - even dessert chocolate mochi soup dumplings - plus favorites like their green beans, Taiwanese cabbage, and fried rice dishes...
But, one of their most popular and beloved dishes is a simple cucumber salad (called 小黃瓜 in Chinese or 辣味黃瓜 on the Taiwan menus, which translates to "little cucumber" and "spicy flavor cucumber"). I tested this dish several times and finally landed on this perfect copycat recipe!
And, if you've never dined at DTF before, this is still a flavorful Asian cucumber salad that you'll love.
🥒 why this is the best copycat recipe
I noticed almost all of the copycat recipes out there include rice vinegar and soy sauce, which makes a tasty cucumber salad, BUT doesn't quite match the original DTF flavor. So with my decades of recipe development and cooking experience, I set out to create a version that actually captures the same flavor as the one at the famous Taiwanese restaurant.
The flavor is spot on. Recipe taster-approved, btw!
The key to replicating this dish is:
- Using Persian cucumber (or another similar variety - I go into details in the ingredients section)
- Salting the cucumbers - that's what makes it taste lightly pickled
- Seasoning with a mixture of water, sugar, sesame oil, chili oil, and Fresno peppers (don't worry if you don't like spicy food, I've got you covered with the best substitute!)
With only 5 minutes of prep and just 25 minutes of "marinating," you'll find this Taiwanese cucumber salad comes out crunchy, refreshing, and bursting with a bit of heat. The aromatic sesame oil, chili oil, thinly sliced raw garlic, and fresh Fresno chili (or red bell pepper) add another layer of flavor to this simple but elegant side dish.
chef's recipe testing notes
- My first rounds of testing were based on my experience, instincts, and sensitive taste buds.
- To be sure, I tested this recipe many times and went to the restaurant several times in between tests to taste the dish fresh, while also comparing the recipe to the takeout version.
- Taste testers who are DTF fans also tried this copycat recipe.
- To further investigate, I've also checked this homemade version against DTF's description, allergen guide, and the ingredients in their chili oil.
DTF describes the dish as:
Crisp Persian cucumbers combined with cuts of mild fresno chili peppers and sliced, fresh garlic-all tossed together with drizzles of sesame oil and our signature DTF chili oil.
As you can see, there's no vinegar or soy sauce involved (which would completely change the flavor profile)!
serving suggestions
It's a milder version of a Chinese cucumber salad recipe, perfectly paired with:
- Taiwanese vegetable mei fun
- A quick stir-fry dish like sha cha chicken with white rice
- Shrimp and pea shoots boiled dumplings
- A comforting bowl of pork rib bitter melon soup, daikon pork rib soup, or sesame oil chicken soup
- Whole Chinese steamed fish
- If you'd like to go with a fully no-cook meal option, whip up a simple purple radish salad and enjoy both veggie salads alongside one of these flavorful silken tofu recipes.
- Top it all off with a refreshing taro boba milk tea or Taiwanese shaved ice!
Have more cucumbers? I highly recommend trying grilled cucumber or stir-fried cucumber! Or if you're more into salads, this easy watermelon and cucumber salad is lovely too.
📋 ingredient notes
Most ingredients in this Din Tai Fung cucumber recipe are simple kitchen staples, but I've included some additional elements that will add dimension and a less-spicier flavor if you're interested.
- Persian cucumbers - use Persian cucumbers or another seedless variety with thin skin, like Japanese cucumbers or English cucumbers. Regular cucumbers you would use for something like dill pickles, wouldn't work for this dish.
- red Fresno chili pepper - DTF in the US tops this dish with thinly sliced Fresno pepper, which adds a hint of heat. For a mild version, you can use a red bell pepper instead, and it tastes just as good.
- sesame oil - this toasted sesame oil (*affiliate link) provides an aromatic, nutty, and earthy flavor to balance the sweetness in the dressing.
- salt - I use the Diamond Crystal brand kosher salt (*affiliate link) in most recipes since it has lower sodium levels, making it easier to layer the seasoning without accidentally oversalting a dish. It can be found in some grocery stores. ✴️ If using table salt or sea salt, use half of the amount listed in the recipe.
- fresh garlic - you'll need fresh cloves, peeled and sliced to get the right flavor in this recipe (don't use minced garlic since it'll overpower the other ingredients).
- chili oil - The restaurant uses its famous chili oil, but as a more accessible alternative, I've found this La-Yu from S&B (*affiliate link) works well to replicate the overall flavor of this dish.
- sugar - granulated cane sugar tastes best in this dish, but regular granulated sugar will work too.
- warm water - slightly warmed from a kettle is easy enough.
See the printable recipe card for quantities.
📖 substitutions & variations
This recipe is so simple that it already fits most dietary preferences. If you'd like to make some swaps based on ingredient availability or flavor, I have some suggestions below.
- cucumber - use another seedless variety like English cucumber or Japanese cucumber.
- salt - if using a different salt than Diamond Crystal brand kosher salt (*affiliate link), use half the amount.
- non-spicy - omit the chili oil and use red bell pepper instead of Fresno chili.
- flavor booster - not that this dish needs it, but if you're big on extra umami, you can mix in a little bit of msg (*affiliate link) or Taiwanese mushroom powder. Mushroom powder (*affiliate link) is commonly used in vegetarian Taiwanese foods. You can also find it at Taiwanese or Chinese grocery stores like 99 Ranch Market or online at Weee! (*affiliate link).
🔪 instructions
I'll go through each step in detail below, including step-by-step photos of how to cut the cucumbers, chili pepper, and alternative bell peppers. In a hurry? You can jump straight to the printable recipe.
begin by preparing the cucumber and garlic
The quantities listed make 2 servings (about 8 ounces each).
1. Cut 3 Persian cucumbers (about 1 pound or 450 grams). Trim a thin layer off each end and then cut into ¾-inch thick slices.
pro tip: Go for a consistent thickness as much as possible so that they absorb equal seasoning and can be neatly stacked like how DTF does!
2. Add the sliced cucumber to a medium container or bowl. Sprinkle the slices with 2 teaspoons of Diamond Crystal kosher salt (*use half the amount if using sea salt or table salt) and toss to combine. Let sit for 25 minutes.
3. While the cucumber is resting in the salt, slice 2 cloves of garlic into thin slices.
4. The garlic slices should be around ¼-inch thick.
slice the Fresno chili pepper (or non-spicy bell pepper)
1. If using red bell pepper, cut the bell pepper into slices and remove the seeds.
2. Hold a slice of the pepper flat on a cutting board and slice it with a chef's knife parallel to the cutting board.
If using a ¼ Fresno pepper, wear gloves to cut off and discard the top with the stem attached. Cut the Fresno chili into quarters lengthwise, remove the pith inside along with the seeds with a paring knife, and cut each strip into 1-inch pieces.
3. Slice the red bell pepper close to the skin to create a thin strip.
4. Then, chop the bell pepper (skin side) into ¼-inch wide pieces.
make the sugar water dressing
Pour warm water into a small bowl filled with the sugar.
Stir the water and sugar together until the sugar is completely dissolved.
tip: If using msg or mushroom powder (which is an optional flavor booster), you can add it to the bowl and stir it with the sugar and water.
pro tip
Taste the salted cucumber after it's been sitting for 25 minutes and adjust based on your preferences. If you find that it's a bit too salty for you, you can rinse the salted cucumber slices and pat them dry with paper towels before dressing.
When testing this recipe, I found that I didn't need to rinse the salted cucumbers since I used the type of salt that has reduced sodium. This helped to cut down on a step. Make sure to taste it at this step and rinse if needed, especially if you're looking for a lower-sodium option... the dietitian in me just had to mention that!
plate and dress the cucumber
To replicate DTF's plating, you can layer the cucumber into a tiered pyramid shape. This recipe makes a larger portion than the restaurant's version (which has 3 tiers) since I find I'm always wanting more.
1. Plate the cucumber and top it with the sugar water mixture.
2. Add the sliced garlic and sliced chili pepper (or red bell pepper as a non-spicy substitute).
3. Dress the cucumber salad with sesame oil and chili oil.
4. Serve at room temperature or allow it to chill in the refrigerator to serve later.
🍲 equipment
Note: Some of the links below are affiliate links, which means we do make a small profit from your purchases (your price is not affected by this commission). We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions.
The equipment required to make this recipe is as delightfully simple as the salad itself!
❄️ storage
The dressed cucumber salad is best enjoyed the day of, but it can be stored in an air-tight container in the refrigerator for up to 1 day.
💭 Cindy's top expert tip
Use a salt like Diamond Crystal kosher salt (*affiliate link) that has almost half the amount of sodium of other salts, so that you can easily adjust the seasoning to your liking. If you only have a different salt on hand, start with half the amount of salt listed in this recipe.
💭 FAQs
For the Din Tai Fung cucumber salad, you'll need to use seedless varieties with a thinner skin/peel, such as Persian, Japanese, or English cucumbers. That'll give you the best flavor and crisp texture this dish is known for.
This Din Tai Fung cucumber salad is best served fresh, but you can store it in an airtight container in the refrigerator for a day. I wouldn't recommend salting the cucumbers for more than 30 minutes.
No, you don't need to peel the cucumber for this salad since you're using Persian cucumbers. I like to leave the peel on for texture and presentation, but you can take it off if you feel strongly about it. However, you may want to peel it if using a different type of cucumber that has a thicker peel.
🍲 serve it with these taiwanese dishes
Enjoy it with a main dish and soup if you'd like:
👨🍳 COOKING WITH KIDS
What can kid chefs help with?
- Washing the cucumbers
- Stirring the sugar water together
- Stacking the cut cucumber into a pyramid shape
- Pouring the dressing over the salad and adding the garlic slices
Let me know if you have any questions in the comments below.
Happy cooking! ~ Cin
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Din Tai Fung cucumber salad
ingredients
- 3 Persian cucumbers, (about 1 pound), cut into ¾-inch (20 mm) thick rounds, or substitute with 1
English cucumber - 2 teaspoons Diamond Crystal kosher salt, (*use 1 teaspoon if using sea salt or table salt)
- 2 cloves garlic, peeled and thinly sliced
- ¼ Fresno chili pepper, optional, or substitute with red bell pepper for a mild option
- 3 teaspoons sugar, granulated cane
- 3 tablespoons warm, filtered water
- 1½ teaspoon sesame oil
- ½ teaspoon chili oil, (see Note)
*The Instacart button above is an affiliate link, which means we do make a small profit from your purchases (your price is not affected by this commission).
instructions
- Add sliced cucumber to a medium container or bowl. Sprinkle with salt and toss to combine. Let sit for 25 minutes.3 Persian cucumbers, 2 teaspoons Diamond Crystal kosher salt
- Meanwhile, prepare the garlic and Fresno chili pepper (if using). If using Fresno chili, wear gloves and trim off and discard the top with the stem attached. Cut the Fresno chili into quarters lengthwise, remove the pith and seeds inside with a paring knife, and cut each strip into 1-inch pieces. For red bell pepper (if using as a substitute), cut the stem side off and cut a 1-inch wide strip. Place the strip flat on a cutting board, skin-side down, and slice close to the skin from left to right with a chef's knife held parallel to the cutting board.¼ Fresno chili pepper
- To make the dressing, mix the sugar and warm water in a small bowl and stir until the sugar is dissolved.3 teaspoons sugar, 3 tablespoons warm, filtered water
- After 25 minutes, pat the cucumbers dry with a paper towel, leaving the salty liquid behind to discard. Taste the cucumber to check for saltiness. If it tastes too salty for your liking, rinse the cucumbers briefly under cold water and pat dry again.
- Arrange the cucumber slices on a serving plate. Top with the sugar-water mixture, sliced garlic, and sliced chili pepper (if using). Drizzle with sesame oil and chili oil.2 cloves garlic, 1½ teaspoon sesame oil, ½ teaspoon chili oil
- Enjoy at room temperature or chill in the refrigerator to serve later.
equipment and highlighted ingredients
notes
- cucumber - use another seedless variety like English cucumber or Japanese cucumber.
- salt - if using a different salt than Diamond Crystal brand kosher salt(*affiliate link), use half the amount.
- non-spicy - omit the chili oil and use red bell pepper instead of Fresno chili (optional).
- flavor booster - not that this dish needs it, but if you're big on extra umami, you can mix in a sprinkle of msg (*affiliate link) or ¼ teaspoon mushroom powder (*affiliate link) into the dressing. Mushroom powder is commonly used in vegetarian Taiwanese foods. You can also find it at Taiwanese or Chinese grocery stores like 99 Ranch Market or online at Weee! (*affiliate link).
🌡️ food safety
- Wash hands before touching ready-to-eat foods such as ingredients in this salad, including washing your hands or wearing food-safe gloves before assembling this dish.
- Don't leave food sitting out at room temperature for extended periods.
- See more guidelines at USDA.gov.
Nichole says
This is the recipe I’ve been looking for!!!
Every other recipe I find adds rice vinegar and it makes me wonder if those people have ever even tasted this dish! There is no acid in the DTF cucumber salad!
This recipe was perfection. Never would have guessed the sugar water step but it is great at eliminating any of the bitterness cucumber can have without adding any pronounced sweet flavor. Thank you so much for this recipe!
cindy chou says
Oh my gosh, your comment made my day! Thank you, Nichole! I felt the same way when I kept seeing rice vinegar in all the top recipe posts even though that's not how DTF's cucumber salad actually tastes. I've always loved the challenge of tasting a dish and carefully recreating it, so I’m so glad the sugar water step worked well for you too. Thank you so much for sharing this, it really means a lot!