Why You’ll Love This Spicy Cucumber Salad Recipe
My kids go absolutely crazy for the cucumber salad at Din Tai Fung, our local dumpling spot. After way too many $8 cucumber sides, I finally figured out their secret! The magic is all in the technique. Pre-salting is non-negotiable – it draws out all that excess moisture so your cucumbers stay crisp even after being dressed. Without this step, the dressing just gets watery and diluted. I use this trick for all my cucumber salads now and it gives me crisp cucumbers every time.
These spicy cucumbers transform such simple ingredients into something I crave constantly. The chili oil, sesame oil, and fresh garlic create so much flavor with barely any effort. I love serving this alongside everything from grilled chicken to noodle dishes to my low-carb Asian lettuce cups. You can easily adjust the spice level too – my youngest likes it mild, but my teenager wants it fiery! And honestly, it’s such a quick side dish that takes just minutes of actual work.
Ingredients You’ll Need
Here’s what to grab for this cucumber salad. The full recipe with measurements is in the recipe card below!
- Persian cucumbers or English cucumbers – I prefer Persian cucumbers since they’re less watery and have a milder taste than regular ones. Their crisp texture holds up beautifully under the dressing. If you can’t find Persian, those mini cucumbers, English or Japanese cucumbers work great too.
- Kosher salt – This is what draws out the moisture from the cucumbers. Don’t skip this step! It’s absolutely key for that signature crunch.
- Fresh garlic – I slice a couple of garlic cloves super thin. The gentle pressing technique I show you helps release their flavor without overwhelming everything else.
- Chili oil – This gives the spicy Asian cucumber salad its signature kick. Start with less if you’re not sure about the heat level.
- Sesame oil – Just a little bit adds that wonderful nutty flavor that makes this taste authentic. It’s potent stuff!
- Soy sauce – Brings the salty, umami depth. For gluten-free friends, tamari or coconut aminos work perfectly too.
- Rice wine vinegar – Balances everything with a touch of acidity. I keep unseasoned rice vinegar in my pantry, but apple cider vinegar works in a pinch if that’s what you have.
- Sugar – Just a touch to balance the heat and acidity. Sometimes I use honey instead, especially if I’m trying to avoid refined sugar.
- Peppers (optional) – Sliced Fresno or jalapeño peppers add extra color and another layer of heat. My husband loves these, but I leave them off for the kids.
Step-By-Step Instructions
Step 1: Slice cucumbers into ¾-inch rounds. You can go thinner if you prefer, but I like them a bit chunky.
Step 2: Toss the cucumber slices with salt in a colander and let them hang out in the sink for at least 30 minutes (I sometimes let them go for 2 hours if I’m prepping ahead). This step is crucial – it pulls out all that excess water that would otherwise make your salad soggy.
Step 3: While the cucumbers are draining, mix up your dressing ingredients. Combine the sliced garlic, chili oil, and sesame oil in a small bowl. Here’s my little trick: gently press the garlic against the side of the bowl with the back of a spoon to release more flavor without having to mince it.
Step 4: Add the soy sauce, rice vinegar, sugar, and a couple tablespoons of warm water. Stir until the sugar dissolves completely. Taste it – it should seem a bit too intense on its own. That’s perfect because the cucumbers will mellow it out. If it’s way too strong, just add a bit more water, one teaspoon at a time.
Step 5: Rinse the salt off the cucumbers and pat them dry really well with paper towels.
Step 6: Toss everything together in a large bowl until every piece is well coated.
Step 7: For serving, I like to arrange them in a shallow bowl or platter with high sides. If you want that authentic Din Tai Fung look, stack them in neat layers.
Step 8: Pour any remaining sauce over the top. I leave the garlic slices in, but you can fish them out if you’re not a garlic fan.
Step 9: If I’m feeling fancy, I’ll garnish with an extra slice of garlic and some pepper. Best eaten right away while everything’s super fresh!
Expert Tips
- I’ve made this dozens of times now, and here’s what I’ve learned:
- Persian cucumbers really are best for this salad – their skin is thinner and they naturally have less water. English cucumbers are my second choice. If you’re stuck with regular cucumbers, just salt them a bit longer to get more moisture out.
- Don’t rush the pre-salting step if you want truly crunchy cucumbers. This is what keeps them crisp even after they’re dressed. And definitely rinse off that salt afterward or your salad will be way too salty!
- The dressing should taste quite strong by itself – trust me on this! The cucumbers will dilute it once mixed.
- I’ve found that letting everything mingle for about 15-30 minutes before serving actually makes it taste better, similar to how traditional Sichuan cucumber dishes develop more complex flavor as they rest.
- For an extra crunch, add sesame seeds, green onions, and red chile flakes on top.
Serving Tips
This cucumber recipe has become a total staple in my kitchen rotation. It pairs beautifully with so many dishes – try it alongside my quick Asian-inspired tangerine chicken for a complete meal, or serve it with wild halibut with Thai coconut sauce for a restaurant-quality dinner at home. For a refreshing side dish, combine it with my crunchy Asian slaw – the textures and flavors complement each other beautifully.
Sometimes I just make a big batch of this cucumber salad and snack on it throughout the day when I want something refreshing with a little kick!
Storage Tips
This salad is definitely best enjoyed right after making it, when the cucumbers are at peak crunch. But if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Use a slotted spoon to serve later (the cucumbers will release more water as they sit). Give everything a quick toss before serving to redistribute the dressing.
If you’re meal prepping, keep the dressing and salted, dried cucumbers separate until just before eating for best results and so you don’t have a watery salad.
Don’t even think about freezing these – you’ll end up with cucumber mush!
Recipe FAQs
I find it’s best fresh, but you can definitely prep ahead. Salt and drain the cucumbers and mix up the dressing up to 24 hours before, then just combine everything when you’re ready to eat. The cucumbers stay crunchiest when they’re dressed right before serving.
Absolutely! While I love the classic cucumber version, I’ve thrown in thinly sliced radishes, carrots, and red onion for extra color and crunch. The pre-salting trick works well for any water-heavy veggies to keep them crisp in the dressing.
This usually means either not enough salting time or not drying them well enough. Make sure they sit with the salt for at least 30 minutes, and really pat them dry thoroughly afterward. I’ve found that thicker slices also tend to hold up better than paper-thin ones, which can break down quickly in the dressing.
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Spicy Cucumber Salad (Din Tai Fung Copycat)
Ingredients
- 2 teaspoons kosher salt
- 2 garlic cloves, sliced as thinly as possible
- 1 teaspoon chili oil
- 1 teaspoon toasted sesame oil
- 2 teaspoons soy sauce/shoyu or tamari or coconut aminos
- 1 teaspoon unseasoned rice vinegar
- 1 teaspoon granulated sugar plus more to taste, or other sweetener
- 2-4 Tablespoons warm water
- optional garnish: sliced red Fresno pepper or red jalapeño pepper
Instructions
- Slice cucumbers crosswise into ¾-inch wide discs. You can make the cucumbers thinner if you prefer.
- Place the sliced cucumbers in a colander, toss with salt, and let sit in the sink for at least 30 minutes, up to 2 hours to sweat out the cucumbers.
- Prepare the Spicy Sauce. Combine sliced garlic, chili oil, and sesame oil in a small bowl. With a spoon, very gently press the garlic into the oil against the sides of the bowl to release some of its essence into the oil.
- Add the tamari (or soy sauce), rice vinegar, sugar, and 2 Tablespoons warm water and stir until sugar dissolves. Taste. By itself, the sauce should be saltier and sweeter than is comfortable for you. If it tastes way too salty or sweet, add more water, 1 teaspoon at a time.
- Rinse the cucumbers and pat them dry as possible with a paper towel.
- Toss cucumbers with the sauce in a bowl. Transfer dressed cucumbers to a shallow serving bowl or platter with high sides. You can stack the cucumbers like the restaurant chain does.
- Pour the sauce over the cucumbers. You can leave the garlic slices with the sauce, or remove them.
- Garnish the cucumbers with a slice of garlic and Fresno pepper if using. Enjoy right away.
Notes
- Persian cucumbers really are best for this salad – their skin is thinner and they naturally have less water. English cucumbers are my second choice. If you’re stuck with regular cucumbers, just salt them a bit longer to get more moisture out.
- Don’t rush the pre-salting step if you want truly crunchy cucumbers. This is what keeps them crisp even after they’re dressed. And definitely rinse off that salt afterward or your salad will be way too salty!
- The dressing should taste quite strong by itself – trust me on this! The cucumbers will dilute it once mixed.
- I’ve found that letting everything mingle for about 15-30 minutes before serving actually makes it taste better, similar to how traditional Sichuan cucumber dishes develop more complex flavor as they rest.
- For an extra crunch, add sesame seeds, green onions, and red chile flakes on top.
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