If you’ve ever tried that famous Din Tai Fung cucumber salad and wondered why it tastes so simple—but somehow impossible to stop eating—this is the little trick behind it.
At Din Tai Fung, this cucumber salad is the kind of thing you happily order… and then realize you just paid $9.50 for cucumbers because it’s that addictive. The good news? It’s way cheaper to make at home, and you can get the same cold, crisp crunch with that garlicky-sesame, tangy-sweet bite—plus a little soy sauce depth—without leaving your kitchen.
Ingredients
Cucumbers
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8 Persian cucumbers, sliced into 1/2-inch pieces
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1 1/2 tablespoons kosher salt
Dressing
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3 tablespoons rice vinegar
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2 tablespoons sugar
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1 1/2 tablespoons mirin
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1 1/2 tablespoons toasted sesame oil
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3 garlic cloves, finely grated or minced
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1–2 teaspoons soy sauce (start with 1 tsp)
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1/4 teaspoon kosher salt (or skip—see note)
To serve
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1/2 tablespoon chili oil (more to taste)
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1/2 tablespoon toasted sesame oil
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1 Fresno chile, minced (optional)
Salt note: If your soy sauce is regular (not low-sodium), you can usually skip the 1/4 tsp salt in the dressing. Add it only if needed after chilling.
Instructions
1) Salt the cucumbers (for crunch)
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Put sliced cucumbers in a bowl.
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Sprinkle with 1 1/2 tbsp kosher salt and toss well.
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Refrigerate 30 minutes.
2) Rinse and dry (so the dressing doesn’t get watered down)
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Drain the liquid.
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Rinse cucumbers under cold water for 10–15 seconds.
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Pat very dry with paper towels (this matters).
3) Make the dressing (dissolve the sugar fully)
In a small bowl, whisk until the sugar feels mostly dissolved:
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rice vinegar
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sugar
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mirin
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toasted sesame oil
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garlic
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soy sauce (1 tsp to start)
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optional 1/4 tsp salt
4) Marinate
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Toss cucumbers with the dressing.
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Cover and refrigerate at least 4 hours (best overnight).
5) Finish and serve
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Toss again and taste.
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If it needs more salt, add a tiny pinch (or another 1/2–1 tsp soy sauce).
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Drizzle with chili oil and the extra sesame oil.
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Add Fresno chile if using. Serve cold.
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Tips & Tricks (So It Tastes Like the Real Thing)
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Salt = crunch. Don’t skip it.
The 30-minute salt rest pulls out water so the cucumbers stay snappy and the dressing doesn’t get diluted. -
Dry the cucumbers like you mean it.
After rinsing, pat them very dry. If they’re wet, the dressing turns watery and the flavor gets flat. -
Use Persian cucumbers if you can.
They’re naturally crisp with thin skin and fewer seeds. If using English cucumbers, scoop out the watery seed strip or expect a softer result. -
Keep the soy sauce subtle.
Start with 1 teaspoon. You can always add more later, but too much will overpower the clean, bright flavor and darken the salad. -
Let it marinate long enough.
Minimum 4 hours is where it starts tasting “restaurant.” Overnight is best. -
Taste and adjust after chilling.
Cold food tastes less salty and less sweet. Always taste once it’s fully chilled, then tweak:-
Needs more pop? add a tiny splash of rice vinegar.
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Needs more depth? add 1/2 tsp soy sauce.
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Needs more heat? add more chili oil.
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Don’t drown it in chili oil—finish lightly.
Chili oil is a topper, not the base. Add a drizzle right before serving so it stays fragrant and doesn’t dominate. -
Toasted sesame oil only.
Make sure it’s toasted sesame oil (dark, nutty). Regular sesame oil tastes different and won’t give that signature aroma. -
Sugar must fully dissolve.
Whisk the dressing until it doesn’t feel gritty. If needed, let it sit 2–3 minutes, then whisk again. -
Best texture window:
Peak crunch is usually 8–24 hours after mixing. Still tasty up to 2 days, then it starts softening. -
Want extra “Din Tai Fung” vibes?
Add the Fresno chile and serve ice-cold, straight from the fridge—this salad is meant to be chilled, not room temp.
