• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pure and Simple Nourishment
  • About
    • Meet Dr. Erin Carter
    • My Food Philosophy
    • Press and Publications
    • Contact
  • Free Resources
  • Recipes
    • Holidays
      • Fall
      • Thanksgiving
      • Christmas
    • Breakfast
    • Main Course
    • Dessert
    • Sauces and Dips
    • Side Dish
    • Drinks
    • Vegetables
    • Snack
    • Meat and Fish
    • Recipe Wrap-Ups
    • SCD
    • GAPS
    • Whole30
    • AIP
    • Vegan
    • Paleo
    • Dairy-Free
    • Gluten-Free
    • Low FODMAP
    • Refined-Sugar-Free
  • Health
    • Health Information
    • Book Club
  • Nutrition
  • Beauty
    • Beautycounter
    • Skin Care
  • Fitness
    • Fitness Information
    • Weekly Workouts
  • Favorites
    • Books
    • Tools
    • Skincare
  • Work With Me
    • Services
    • Skin Care Quiz
    • Contact
menu icon
go to homepage
  • Recipes
  • Health Information
  • Meet Dr. Erin Carter
  • Services
  • Contact
    • Facebook
    • LinkedIn
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Health Information
    • Meet Dr. Erin Carter
    • Services
    • Contact
    • Facebook
    • LinkedIn
    • Pinterest
    • TikTok
  • ×
    Home » Course » Side Dish

    Din Tai Fung Cucumber Salad

    Published: Jun 5, 2023 by Erin Carter · This post may contain affiliate links · 2 Comments

    916 shares
    • Share
    • Yummly
    • Tweet
    Jump to Recipe Print Recipe
    A bowl of asian cucumber salad topped with chili flakes and with a fork in it.
    A bowl of asian cucumber salad topped with chili flakes and with a spoon in it.

    This is the best din tai fung cucumber salad recipe. This copycat asian cucumber salad is so quick and easy to make and has the most delicious flavour. This healthy salad makes the perfect refreshing side dish.

    A bowl of an asian cucumber salad topped with chili flakes and with a fork beside it.

    Why you will love this recipe:

    • This salad is quick and easy to make and only requires a few minutes of hands on time.
    • It has the most amazing flavour! It's a little sweet and a little spicy.
    • This asian salad makes the perfect side dish for so many meals.
    • Because this salad is so light and refreshing it's perfect for spring and summer and is also great for picnics, bbq's, tailgates and camping.
    • This din tai fung cucumber salad copycat recipe tastes just as good as going to the restaurant but it's so much cheaper to make it yourself.
    • This healthy salad is gluten free, dairy free, vegan, paleo, low sugar, refined sugar free and vegetarian.

    Taste and texture:

    This Chinese cucumber salad is crunchy, fresh and refreshing. It has such a unique and delicious flavour that is a little sweet, a little spicy, a little tangy and a little savoury.

    Key ingredients and substitutions:

    The ingredients needed to make Din Tai Fung cucumber salad separated into small bowls.
    • Cucumbers - you can use any type of fresh cucumbers that you like to make this salad including Long English Cucumbers, mini cucumbers or Persian cucumbers.
    • Salt - salt is used to brine the cucumbers to give them the perfect crunchy texture.
    • Chili oil - Chili oil gives this salad such a unique flavour. You can get chili oil at asian specialty stores or specialty olive oil stores. You can also order chili oil online.
    • Garlic - fresh garlic adds even more flavour and savoury taste to this salad recipe. You can add more or less, depending on how much you love garlic.
    • Sweetener - you can use any type of liquid sweetener that you like to make the dressing for this salad. My favourites are honey or maple syrup but you can use agave syrup or date syrup too.

    How to make:

    Step one:

    First, in a large bowl mix together the cucumbers and salt. Place the bowl in the fridge and let the cucumbers brine for 30 - 45 minutes. 

    Chopped cucumbers in a bowl topped with salt.

    Step two:

    While the cucumbers are brining, make the dressing by placing all the dressing ingredients into a bowl or jar and mixing well until you have a smooth dressing. 

    A clear jar filled with oil, spices, and chili flakes.

    Step three:

    After the cucumbers have finished brining, rinse them with water two times. Taste the cucumber and rinse one more time if they are too salty.

    Sliced cucumbers in a colander with water being poured on them.

    Step four:

    Lastly, toss the rinsed cucumbers with the dressing and serve and enjoy!

    Sliced cucumbers in a bowl with a dressing on them and spoons in the bowl.

    Chef's tips:

    • If you are serving a crowd feel free to double or triple this recipe.
    • Letting the cucumbers rest with the salt brines them and turns them extra crunchy. The longer you let them sit the cruncher they will get.
    • If you want the cucumbers to be cold or chilled when you serve this salad, put them in the fridge while they are brining.

    Recipe variations:

    • You can add more or less garlic depending on how much you like the taste of garlic.
    • If you like a sweet cucumber salad add 1-2 more tablespoons of sweetener.
    • If you don't like any spicy flavour omit the chili flakes from the recipe.

    How to serve:

    This crunchy cucumber salad is best served right away after it's made. If you let it sit for too long the cucumbers will get a little mushy. It can be served on its own as a side dish or you could add protein such as grilled chicken or steak to turn it into a complete meal.

    How to store:

    Store this salad in the fridge in an airtight container for up to 2 days. It is best served within 24 hours for the best freshness and crunchiness. If you let it sit longer than 2 days in the fridge the cucumbers will start to soften and not have that delicious crunchy texture that makes this salad so good!

    I do not recommend trying to freeze this cucumber salad because the cucumbers get very soft and mushy when they thaw.

    Nutrition info:

    One serving of this salad has approximately 180 calories, with 1 gram of protein, 14 grams of fat, 9 grams of sugar, 1 gram of fiber, 12 grams of carbs and 11 grams of net carbohydrates. This is a healthy salad that is low calorie, dairy free, gluten free, vegan and paleo. It is not keto, low carb or Whole30 compliant.

    A bowl of Din Tai Fung cucumber salad with a fork stabbing one of the pieces of cucumber.

    Frequently asked questions:

    Is this salad spicy?

    This salad has a little heat but I would not consider it spicy.

    Can I freeze cucumber salad?

    I do not recommend trying to freeze cucumber salad. The cucumbers get too soft and mushy when they thaw.

    Do I have to brine the cucumbers?

    You don't have to but I highly recommend it. This makes the cucumbers even more crisp and delicious.

    Should I peel cucumbers for salad?

    You can if you want to but I prefer unpeeled cucumbers for salad because it helps keep the cucumbers even crispier.

    Other recipes you will love:

    • Asian coleslaw
    • Asian stir fry vegetables
    • Healthy egg roll in a bowl
    • Tuna fried rice
    • Healthy broccoli salad

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    A bowl of Din Tai Fung cucumber salad topped with chili flakes and with a spoon beside it.

    Din Tai Fung Cucumber Salad

    You are going to love this copycat Din Tai Fung cucumber salad recipe. It's so easy to make and has the most delicious flavour.
    5 from 15 votes
    Print Pin Rate
    Course: Salad, Side Dish, Vegetables
    Cuisine: asian
    Diet: Diabetic, Gluten Free, Low Calorie, Vegan, Vegetarian
    Prep Time: 5 minutes minutes
    Brining time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4
    Calories: 180kcal
    Author: Dr. Erin Carter

    Ingredients

    • 6 cups chopped cucumber
    • 1 tablespoon salt

    Dressing Ingredients

    • 1/4 cup rice vinegar
    • 2 tablespoon chili oil
    • 2 tablespoon neutral oil of choice (avocado oil or olive oil)
    • 2 tablespoon honey or maple syrup
    • 2 garlic cloves, crushed
    • 1/4 teaspoon chili flakes

    Instructions

    • In a large bowl mix together the cucumbers and salt. Place the bowl in the fridge and let it sit for 30 - 45 minutes.
    • While the cucumbers are brining in the fridge, make the dressing by placing all the dressing ingredients into a bowl or jar and mixing well until you have a smooth dressing.
    • After the cucumbers have finished brining, rinse them with water two times. Taste the cucumber and rinse one more time if they are too salty.
    • Toss the rinsed cucumbers with the dressing and serve and enjoy!

    Notes

    1. If you are serving a crowd feel free to double or triple this recipe.
    2. Letting the cucumbers rest with the salt brines them and turns them extra crunchy. The longer you let them sit the cruncher they will get.
    3. This salad is best served right away but if you do want to store it for later I recommend eating it within 48 hours to ensure the cucumbers stay as crisp as possible.

    Nutrition

    Calories: 180kcal | Carbohydrates: 12g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1752mg | Potassium: 303mg | Fiber: 1g | Sugar: 9g | Vitamin A: 181IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

    More Healthy Side Dishes

    • A plate of turnip fries with a small bowl of aioli next to it.
      Air Fryer Turnip Fries
    • Two over medium eggs on a plate and one of them has the yolk cut open.
      Quick and Easy Over Medium Eggs
    • A bottle of dill pickle salad dressing with cut up pickles beside it.
      The Best Dill Pickle Salad Dressing
    • A bowl of southern fried potatoes and onions topped with fresh parsley.
      Southern Fried Potatoes

    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Nona M Kirk

      June 25, 2023 at 3:06 am

      Wonderful, it made me very happy5 stars

      Reply
      • Erin Carter

        June 26, 2023 at 3:09 pm

        I'm so glad! And thanks for commenting!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A photo of Dr. Erin Carter wearing a floral dress in her kitchen.

    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

    More about me →

    Popular

    • Air Fryer Hash Browns
    • A bowl of protein baked oats topped with melted chocolate with a spoon in it.
      The Best Protein Baked Oats
    • An omelette with chicken, spinach, tomato and cheese in it on a plate.
      Chicken Omelette
    • Two soft boiled eggs in the shell that have been cut in half.
      Soft Boiled Eggs in Microwave

    Healthy Main Dishes

    • An egg wrap with sliced avocado and ham in it on a plate with baby tomatoes beside it.
      2 Ingredient Egg Wraps
    • A plate with pan seared shrimp on it with lemon wedges beside them.
      Quick and Easy Pan Seared Shrimp
    • A plate with over hard eggs on it and a small bowl of blueberries and raspberries.
      Quick and Easy Over Hard Eggs
    • A piece of Mahi Mahi cooked in an air fryer on a plate.
      Air Fryer Mahi Mahi
    • A bowl of mango chicken curry topped with white rice and garnished with cilantro.
      Mango Chicken Curry
    • A bowl of paleo curried butternut squash soup garnished with flowers and fresh parsley.
      Paleo Curried Butternut Squash Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services

    Some of the links on this website are affiliate links whereby we make a small percentage if you purchase the product through that link. It does not cost you anything extra and helps us keep this website running. As an Amazon associate we earn a small percentage from qualifying Amazon purchases.

    Copyright © 2022 Pure & Simple Nourishment

    916 shares
    916 shares