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Crunchy Asian Cucumber Salad

by Jamie

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.

asian cucumber salad, din tai fung cucumber salad copycat

This crunchy Asian cucumber salad is a refreshing side dish or appetizer to any Asian meal. It’s made with lightly brined Persian cucumbers and dressed in a simple garlicky Asian vinaigrette.

asian cucumber salad, din tai fung cucumber salad copycat

This is a Din Tai Fung cucumber salad copycat recipe. For those of you who haven’t heard of Din Tai Fung, it’s a popular restaurant here in Seattle that makes amazing dumplings, rice cakes, and Asian sides. This is one of their most popular sides, which I crave frequently. I see it on every table whenever I go. The problem is, it also takes about 45 minutes to get a table! So I had to figure out how to make this cucumber salad at home.

Try these Din Tai Fung Inspired Dry Fried Garlic Green Beans or Din Tai Fung Stir Fried Shanghai Rice Cakes:

Chinese style dry fried garlic green beans, Din Tai Fung green beans

Din Tai Fung – Dry Fried Garlic Green Beans

Stir Fried Din Tai Fung Shanghai rice cakes with mushrooms and chicken in a white bowl, chao nian gao

Din Tai Fung Stir Fried Shanghai Rice Cakes

asian cucumber salad, din tai fung cucumber salad copycat

After experimenting a few times with different dressings and cucumbers, I think I hit the nail on the head. This is a pretty darn good copycat of the Din Tai Fung cucumber salad, if I say so myself. 🙂asian cucumber salad, din tai fung cucumber salad copycat

Tips for Asian Cucumber Salad:

Start with a little over 4 cups of coined Persian cucumbers, about 15 of them. Add 1 Tablespoon of sea salt and toss them together. The cucumbers will start to release their liquid as they start absorbing the salt. You’ll end up with super crunchy cucumbers after the brine. I let mine sit for 45 minutes but you could go as little as 30 minutes.

While that’s brining, prepare the simple dressing of rice vinegar, sugar, garlic, and chili oil.

asian cucumber salad, din tai fung cucumber salad copycat

This Asian cucumber salad is delicious served immediately but I find it tastes the best when served chilled. I like to let the cucumbers brine in the fridge so that they’re cold and ready to be tossed in the dressing.

asian cucumber salad, din tai fung cucumber salad copycat

asian cucumber salad, din tai fung cucumber salad copycat

I hope you make this Din Tai Fung Asian cucumber salad! Please share, rate, and comment below. I’d love to hear from you!

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Thanks so much for stopping by!

Jamie


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asian cucumber salad, din tai fung cucumber salad copycat

Crunchy Asian Cucumber Salad

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.
5 from 10 votes
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: Asian, Chinese, Taiwanese
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Calories: 92.29kcal

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 ½ Tablespoons water
  • 1 Tablespoon chili oil
  • 4 garlic cloves thinly sliced

Instructions

  • Mix together the cucumbers and salt in a large bowl and let it sit for 30 - 45 minutes. Rinse with water 2 - 3 times. Taste the cucumber and rinse one more time if it's too salty.
  • Meanwhile mix together all the ingredients for the cucumber salad dressing.
  • Toss the rinsed cucumbers with the dressing and serve immediately. See notes if you don't plan to serve this until later.

Notes

Note: If not serving immediately, do not mix with the dressing. The cucumbers will release additional liquid. When ready to serve, drain the cucumber of any excess liquid and toss with the dressing. Keeps in the fridge for up to 2 days.

Nutrition

Calories: 92.29kcal | Carbohydrates: 14.62g | Protein: 1.55g | Fat: 3.75g | Saturated Fat: 0.56g | Sodium: 1749.85mg | Potassium: 320.73mg | Fiber: 1.11g | Sugar: 9.53g | Vitamin A: 220.5IU | Vitamin C: 6.81mg | Calcium: 39.03mg | Iron: 0.64mg
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11 comments

Beth November 14, 2019 - 9:05 pm

5 stars
I have a daughter who is obsessed with cucumbers! She will LOVE this! I had no idea there were so many varieties of cucumbers! Going to look for the Persian kind.

Reply
Anjali @ The Picky Eater November 14, 2019 - 8:09 pm

5 stars
This recipe was so easy to make and I loved the sweet + spicy flavors in the dressing, it paired so well with the fresh, crunchy cucumbers!

Reply
Anita November 14, 2019 - 7:41 pm

5 stars
This is such a refreshing and easy cucumber salad. Getting a table at Din Tai Fung is no joke. I haven’t been to the one in Seattle but can confirm that the one in Jakarta (Indonesia) always has a long queue too. 🙂

Reply
Kelly Anthony November 14, 2019 - 5:27 pm

5 stars
I love finding a great copycat recipe because it saves me money while still getting to enjoy amazing food.

Reply
Shay October 20, 2019 - 2:06 pm

5 stars
This was just like the cucumber salad at din tai fung. I’m so glad I found this recipe!

Reply
Jamie
Jamie November 6, 2019 - 12:44 am

Thank you so much Shay! So glad you enjoyed it.

Reply
Ashley September 15, 2019 - 10:38 am

5 stars
This was so good! The cucumbers came out really crunchy and flavorful.

Reply
Jamie
Jamie November 6, 2019 - 12:47 am

Thank you Ashley! This is one of my favorite ways to have cucumbers. 🙂

Reply
Larissa June 17, 2019 - 7:37 am

Hello, do you add the garlic chili sauce to the brine?

Reply
Jamie
Jamie June 17, 2019 - 10:21 am

Hi Larissa! Leave out the cucumber salad dressing until right before serving. The brine and dressing are separate and shouldn’t be combined. I hope that answers your question. Thanks!

Reply
Kristina June 6, 2019 - 12:22 am

5 stars
Absolutely delicious and it was so easy to make! Saving this recipe to make this again!

Reply
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