Din Tai Fung Cucumber Salad
DIN TAI FUNG CUCUMBER SALAD is a easy Taiwanese recipe that serves 4. 50 calories per serving. Recipe by CJ Eats on YouTube.
Prep: 20 min | Cook: 10 min | Total: 35 min
Cost: $2.47 total, $0.62 per serving
Ingredients
- 2 medium Cucumber (English or Persian cucumbers, sliced into 1/2 inch rounds)
- 1 teaspoon Salt (Kosher salt preferred)
- 2 tablespoons Soy Sauce (Light soy sauce; use tamari for gluten‑free)
- 2 tablespoons Rice Vinegar (Mild, slightly sweet)
- 1 teaspoon Granulated Sugar (Balances acidity)
- 1 clove Garlic (Finely grated)
- 1 small Red Chili (Finely chopped; adjust to heat preference)
- 1 teaspoon Sesame Oil (Toasted sesame oil for nutty flavor)
Instructions
Slice Cucumbers
Trim the ends off the cucumbers and slice them into half‑inch (about 1 cm) rounds.
Time: PT5M
Salt to Draw Out Moisture
Place the cucumber rounds in a bowl, sprinkle 1 tsp salt over them, and toss gently. Let sit for 5 minutes to expel excess water.
Time: PT5M
Rinse and Dry
Rinse the salted cucumbers under cold water, then pat them completely dry with paper towels.
Time: PT3M
Prepare Dressing
In a small bowl combine soy sauce, rice vinegar, sugar, grated garlic, chopped chili and sesame oil. Whisk until the sugar dissolves.
Time: PT5M
Toss Cucumbers with Dressing
Add the dried cucumber rounds to the dressing bowl and toss gently to coat evenly.
Time: PT2M
Marinate
Let the salad sit for at least 10 minutes to allow the flavors to meld. Give it a quick stir before serving.
Time: PT10M
Nutrition Facts
- Calories
- 50
- Protein
- 0.5 g
- Carbohydrates
- 8 g
- Fat
- 2 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, Vegan, Gluten‑Free (if using tamari)
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Cucumber: Zucchini (less crisp)
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Rice Vinegar: Apple cider vinegar (use less)
- Instead of Granulated Sugar: Honey (use less)
- Instead of Garlic: Garlic paste (1/4 tsp)
- Instead of Red Chili: Red pepper flakes (1/2 tsp)
- Instead of Sesame Oil: Peanut oil (less aromatic)
Equipment Needed
- Knife
- Cutting Board
- Mixing Bowl
- Whisk
- Measuring Spoons
- Paper Towels
Critical Steps — Do Not Skip
- Salting cucumbers to remove excess water
- Marinating the salad for at least 10 minutes
Chef Tips from the Video
- Use English cucumbers for a firmer bite and thinner skin.
- A splash of toasted sesame oil at the end adds depth without overwhelming the salad.
- For extra heat, add a pinch of Sichuan peppercorn powder.
Troubleshooting
Cucumbers are watery after mixing.
Make sure the cucumbers were salted for the full 5 minutes and patted completely dry before adding the dressing.
Dressing is too salty.
Add a little more rice vinegar or a pinch of sugar, and consider rinsing the cucumbers briefly before drying.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture will become soggy.
Room temperature: Can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Prepare the cucumber slices and dressing separately, store each in the fridge, and combine just before serving.
- The salad can be made a day ahead; the cucumbers stay crisp if kept dry until mixed.
Frequently Asked Questions
What is the cultural significance and history of cucumber salad in Taiwanese cuisine?
Cucumber salad, known as "suan liang" in Taiwan, is a staple cold side that balances the rich, oily dishes common in Taiwanese night markets. It reflects the Taiwanese love for fresh, crisp vegetables dressed with light soy‑vinegar sauces, providing a palate‑cleansing contrast.
What are the traditional regional variations of cucumber salad in Taiwanese cuisine?
In northern Taiwan the salad often includes a splash of rice wine and pickled mustard greens, while southern versions may add a hint of shrimp paste or use black vinegar for a deeper flavor. Some families also sprinkle toasted peanuts for extra texture.
How is Din Tai Fung’s cucumber salad traditionally served in Taiwanese restaurants?
At Din Tai Fung the cucumber salad is served chilled in a small porcelain bowl, lightly salted, and dressed with a soy‑vinegar‑sesame oil mixture. It is presented as a palate‑cleanser before the main dim sum dishes.
What occasions or celebrations is cucumber salad traditionally associated with in Taiwanese culture?
Cucumber salad appears at family gatherings, temple festivals, and especially during hot summer months as a refreshing side. Its simplicity makes it a common accompaniment to banquet meals and street‑food feasts alike.
What other Taiwanese dishes pair well with this cucumber salad?
It pairs beautifully with steamed xiaolongbao, braised pork belly (hong shao rou), scallion pancakes, and any fried dim sum such as shrimp toast or pork buns, offering a crisp contrast to richer flavors.
What makes Din Tai Fung style cucumber salad special or unique in Taiwanese cuisine?
The signature of Din Tai Fung’s version is the precise balance of salty soy sauce, tangy rice vinegar, a hint of sugar, and toasted sesame oil, plus the extra step of salting the cucumbers to keep them crisp and prevent sogginess.
What are the most common mistakes to avoid when making Din Tai Fung style cucumber salad?
Common errors include skipping the salting step, which leaves excess water; over‑mixing the cucumbers, which bruises them; and not allowing enough marination time, resulting in a bland dressing.
Why does this cucumber salad recipe use rice vinegar instead of regular white vinegar?
Rice vinegar provides a milder, slightly sweet acidity that complements the delicate cucumber flavor without overpowering it, staying true to the light Taiwanese palate.
Can I make Din Tai Fung style cucumber salad ahead of time and how should I store it?
Yes, you can prepare the cucumbers and dressing separately and keep them in the refrigerator for up to 24 hours. Combine and marinate just before serving to retain crunch.
What texture and appearance should I look for when the cucumber salad is done?
The cucumber slices should be bright green, glossy from the dressing, and retain a firm bite. The dressing should coat each slice evenly without pooling at the bottom of the bowl.
What does the YouTube channel CJ Eats specialize in?
The YouTube channel CJ Eats specializes in quick, budget‑friendly Asian home‑cooking tutorials, often recreating popular restaurant dishes with simple ingredients and clear step‑by‑step instructions.
How does the YouTube channel CJ Eats' approach to Taiwanese cooking differ from other Asian cooking channels?
CJ Eats focuses on practical, everyday Taiwanese recipes that can be made with ingredients found in typical U.S. grocery stores, emphasizing cost‑saving tips and minimal equipment, whereas many other channels target more elaborate or restaurant‑style preparations.
Last updated: August 28, 2026
