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Taiwanese Cucumber Salad Recipe

A refreshing Taiwanese Cucumber Salad served in a white bowl, garnished with cilantro and sesame seeds, inspired by Din Tai Fung’s recipe
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A refreshing, sweet-tangy side dish inspired by Din Tai Fung’s famous recipe—now alcohol-free!

Ingredients

Scale
  • 2–3 medium Persian or English cucumbers
  • 2 tablespoons rice vinegar
  • 1 teaspoon granulated sugar
  • 1 tablespoon soy sauce
  • 1 clove garlic, minced
  • 1 teaspoon kosher or sea salt (for draining cucumbers)
  • ½ teaspoon sesame oil (optional)
  • ¼ teaspoon chili oil (optional, for spice)
  • 1 tablespoon fresh cilantro, chopped (optional garnish)

Instructions

  1. Prepare the Cucumbers
    Wash and dry cucumbers. Trim ends, then slice into thick chunks.
    Place in a bowl, sprinkle with 1 tsp salt, and toss. Let sit 10 minutes to draw out moisture.
    Drain liquid, then gently squeeze cucumbers in a clean towel to remove excess water.
  2. Make the Dressing
    In a small bowl, whisk together:
    2 tbsp rice vinegar
    1 tsp sugar (this replaces mirin’s sweetness)
    1 tbsp soy sauce
    1 minced garlic clove
    ½ tsp sesame oil and ¼ tsp chili oil (if using).
  3. Combine & Marinate
    Pour dressing over cucumbers and toss gently.
    Refrigerate for at least 30 minutes (up to 2 hours) to let flavors meld
  4. Serve
    Garnish with fresh cilantro. Perfect alongside rice, grilled meats, or as a light appetizer!

Nutrition

Keywords: Taiwanese Cucumber Salad, Din Tai Fung Cucumber Recipe, Refreshing Salad, Easy Recipes

Find it online: https://www.cookmoo.com/taiwanese-cucumber-salad/