Healthy Cucumber Salad (Din Tai Fung Dupe)
Submitted by Yasmin (Pasadena, CA)
This healthy cucumber salad is inspired by the cool, garlicky appetizer served at Din Tai Fung. Thick slices of Persian cucumber are lightly marinated in rice vinegar, garlic, and coconut aminos, then finished with Fresno chili and a spoonful of chili crisp.
It is crisp, tangy, savory, and just spicy enough. The cucumbers stay fresh and crunchy while the chili crisp adds little pockets of garlic, pepper flakes, and rich flavor. It makes an easy appetizer, side dish, or refreshing companion for dumplings, rice bowls, grilled chicken, or noodles.
A cool and crunchy Din Tai Fung-inspired cucumber salad finished with garlic, Fresno chili, and Sumo Spice chili crisp.
Why You’ll Love This Healthy Cucumber Salad
This cucumber salad has restaurant-style flavor without requiring a complicated dressing or a sink full of dishes. Persian cucumbers give it a satisfying crunch, rice vinegar keeps it bright, and fresh garlic adds plenty of savory flavor.
Instead of covering the cucumbers in a heavy chili-oil dressing, this version uses a small spoonful of Sumo Spice made with avocado oil and no added sugar, salt, soy or MSG. You still get the spicy, garlicky finish that makes the original so memorable, but the salad stays fresh and light.
Ingredients
For 4 servings:
6 Persian cucumbers
½ teaspoon kosher salt, for drawing out moisture
1 Fresno chili, thinly sliced
2 garlic cloves, finely grated or minced
2 tablespoons unseasoned rice vinegar
1 tablespoon coconut aminos
1 tablespoon water
1 teaspoon honey or maple syrup, optional
1 to 2 teaspoons chili crisp, plus more for serving
1 teaspoon sesame seeds, optional
2 green onions, thinly sliced, optional
Optional add-ins:
Fresh cilantro
Crushed peanuts or cashews
Shelled edamame
Shredded carrots
Thinly sliced radishes
Avocado
Cooked shrimp
Shredded chicken
Extra Fresno chili
Extra chili crisp
How to Make Healthy Din Tai Fung Cucumber Salad
Cut the cucumbers.
Trim the ends from the cucumbers and cut them into thick, even rounds about ½ inch wide.Salt the cucumbers.
Place the cucumber slices in a colander and sprinkle them with kosher salt. Toss gently and let them rest for 20 to 30 minutes. This pulls out excess moisture and helps the cucumbers stay crunchy.Rinse and dry.
Rinse the cucumbers thoroughly under cold water. Pat them completely dry with a clean kitchen towel or paper towels.Make the dressing.
In a medium bowl, whisk together the rice vinegar, coconut aminos, water, garlic, honey or maple syrup if using, and 1 teaspoon of chili crisp.Marinate the cucumbers.
Add the cucumbers and sliced Fresno chili to the dressing. Toss until evenly coated, then refrigerate for at least 20 minutes. For more developed flavor, let them marinate for up to 2 hours.Arrange the salad.
Transfer the cucumbers to a shallow bowl or stack them neatly on a small plate for the classic restaurant-style presentation.Finish and serve.
Spoon a little extra dressing over the cucumbers. Top with sesame seeds, green onion, and another small spoonful of chili crisp.
Healthy Upgrade Ideas
For extra protein, add shelled edamame, grilled shrimp, shredded chicken, tofu, or a soft-boiled egg. You can also serve the cucumbers beside lettuce wraps, grilled salmon, or a rice bowl to turn the salad into part of a complete meal.
For more vegetables, mix in shredded carrots, radishes, cabbage, snap peas, or bell peppers. To reduce the sweetness, leave out the honey or maple syrup. The cucumbers will still taste bright and flavorful from the vinegar, garlic, and chili crisp.
Tips for the Best Cucumber Salad
Use Persian cucumbers whenever possible. They have thin skin, small seeds, and a firm texture that holds up well after marinating.
Do not skip drying the cucumbers after rinsing them. Excess water will dilute the dressing and make the salad less flavorful.
Cut the cucumber rounds fairly thick so they stay crisp. Thin slices absorb the dressing faster, but they also soften more quickly.
Add the chili crisp shortly before serving if you want the garlic and pepper pieces to maintain their texture. For deeper flavor throughout the salad, mix a small amount into the dressing and add another spoonful on top.
Frequently Asked Questions
Is this the official Din Tai Fung cucumber salad recipe?
No. This is a healthy homemade dupe inspired by the cool, garlicky cucumber appetizer served at Din Tai Fung. It uses similar cucumber, vinegar, garlic, and chili flavors while replacing the traditional oil-based finish with avocado-oil chili crisp.
Is Din Tai Fung-style cucumber salad healthy?
Cucumber salad can be a fresh and vegetable-forward appetizer or side dish. This version uses Persian cucumbers, a light vinegar dressing, an optional natural sweetener, and a moderate amount of chili crisp.
Using Sumo Spice adds bold flavor with avocado oil and no added sugar, salt, soy or MSG.
What kind of cucumber should I use?
Persian cucumbers work best because they are crisp, compact, and have very small seeds. English cucumbers are a good substitute. Cut an English cucumber into thick rounds or half-moons before salting it.
Standard garden cucumbers can also be used, but you may want to peel them and remove the larger seeds.
Why do you salt the cucumbers first?
Salting draws excess moisture from the cucumbers. This helps them stay crunchy and prevents the dressing from becoming watery. Rinsing the cucumbers afterward removes most of the salt used during this step.
Can I make this cucumber salad ahead of time?
Yes. You can prepare it several hours before serving and keep it covered in the refrigerator. For the crunchiest texture, serve it within 24 hours.
Add the final spoonful of chili crisp immediately before serving so the garlic and chili pieces keep their texture.
Which Sumo Spice flavor works best?
Ginza Garlic gives the salad a savory, garlic-forward finish with gentle heat. Tokyo Twist adds bright yuzu and tamarind flavors that work especially well with the rice vinegar. Use Fuji Fire when you want a much spicier cucumber salad.
Can I make this salad without coconut aminos?
Yes. You can substitute low-sodium soy sauce or tamari. You can also leave it out and add another teaspoon of rice vinegar, a tablespoon of water, and a small pinch of salt.
Can I make it without added sweetener?
Absolutely. The honey or maple syrup simply rounds out the acidity of the rice vinegar. Leave it out for a sharper, more savory cucumber salad.
Recipe Notes
For the best flavor and texture, use thick slices of cold Persian cucumber, plenty of fresh garlic, thinly sliced Fresno chili, and chili crisp spooned over the salad immediately before serving.
The vinegar keeps everything light and tangy, while the chili crisp brings savory garlic, irregular pepper flakes, and a warm finish. Serve it cold when you need something fresh and crunchy to cut through dumplings, noodles, grilled meat, or a cozy rice bowl.
