Cucumbers make for endless refreshing recipes. Explore 15 salad recipe in 2024 of the best cucumber dishes inspired by Din Tai Fung’s famous Taiwanese flavors. This article covers cool cucumber salads, sides, snacks, and cocktails. So I,m fecth only for salad lover delicious cucumber salad recipe. Learn this how to make smashed cucumber salads, sesame sunomono, wasabi spring rolls, mango ceviche, and more with these easy Din Tai Fung-style cucumber recipes.

15 Best Din Tai Fung Cucumber Recipes

Cucumbers are a refreshing, hydrating, and versatile vegetable. It can be used in a variety of dishes. Din Tai Fung, the world-famous Taiwanese restaurant chain. Is is renowned for its xiao long bao (soup dumplings) but they also have excellent cucumber recipes on their menu.

If you love the flavors of Din Tai Fung, you can recreate some of their most popular cucumber dishes right make at home. From appetizers to sides and even drinks, read on for 15 of the best Din Tai Fung cucumber recipes to make yourself.

1. Din Tai Fung Cucumber Salad

This light and tangy cucumber salad is a perfect starter or side dish with any meal. It’s made by mixing thin slices of English cucumber with a bright dressing of rice vinegar, soy sauce, sesame oil, and a bit of sugar. The crunch of the cucumbers pairs wonderfully with the savory umami flavors in the dressing. Garnish with toasted sesame seeds for extra texture.

Ingredients:

• 2 English cucumbers, thinly sliced
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 teaspoon toasted sesame seeds

Instructions:

1. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar is dissolved.
2. In a serving bowl, combine the sliced cucumbers and the dressing. Toss to coat evenly.
3. Top with toasted sesame seeds before serving.

2. Din Tai Fung Smashed Cucumber Salad

This salad has all the flavor of the classic cucumber salad but with an extra crunchy twist. The cucumbers are smashed lightly to release their moisture and juices before being tossed in the savory dressing. The smash technique gives the cukes a delightful crispy-tender texture.

Ingredients:

• 3 English cucumbers
• 1 teaspoon kosher salt
• 2 tablespoons Chinese black vinegar
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1 garlic clove, minced
• 1 teaspoon grated ginger
• 1 teaspoon sesame seeds

Instructions:

1. Trim and peel the cucumbers. Cut into 3-4 inch sections. Use a meat mallet or rolling pin to gently smash each cucumber piece.
2. Place the smashed cucumbers in a colander and sprinkle with the kosher salt. Let drain for 30 minutes, then pat dry with paper towels.
3. In a bowl, combine the vinegar, sesame oil, sugar, garlic, and ginger. Add the drained cucumbers and toss to coat evenly.
4. Transfer to a serving dish and top with sesame seeds before serving.

3. Din Tai Fung Cucumber Kimchi

This quick pickled cucumber kimchi offers a fresh take on traditional kimchi. It’s made by marinating thinly sliced cucumbers in a spicy sauce with Korean chili paste for a kick of heat. The crunch of the cukes balances beautifully with the fiery, fermented kimchi flavors.

Ingredients:

• 1 pound English cucumbers, thinly sliced
• 2 green onions, chopped
• 1 tablespoon Korean red chili paste
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1⁄2 teaspoon sugar

Instructions:

1. In a large bowl, combine the sliced cucumbers and green onions.
2. In a small bowl, whisk together the chili paste, vinegar, soy sauce, sesame oil, ginger, garlic, and sugar.
3. Pour the sauce over the cucumbers. Toss to coat evenly.
4. Allow to marinate for at least 30 minutes before serving. Keeps refrigerated for up to 1 week.

4. Din Tai Fung Garlic Cucumber

This quick sautéed cucumber side is bursting with savory garlic flavor. Thin slices of cucumber are stir-fried with plenty of minced garlic, salt, and pepper for simple ingredients but a tasty dish. The high heat helps soften the crunch of the cukes.

Ingredients:

• 2 English cucumbers, thinly sliced
• 3 tablespoons vegetable oil
• 6 cloves garlic, minced
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground white pepper

Instructions:

1. Heat the oil in a wok or skillet over high heat. Add the garlic and stir-fry for 30 seconds until fragrant.
2. Add the cucumber slices and continue to stir-fry for 2-3 minutes.
3. Season with salt and pepper. Remove from heat and transfer to a serving plate. Enjoy hot or at room temperature.

5. Spicy Din Tai Fung Cucumber Salad

If you like some heat with your cucumbers, so this spicy cucumber salad only for is sure to satisfy. Fresh cucumber slices are paired with a fiery blend of chili oil, rice vinegar, soy sauce, and toasted sesame seeds. It’s got crisp, cool cukes contrasted with a major kick of spicy flavor.

Ingredients:

• 3 English cucumbers, thinly sliced
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon chili oil
• 1 teaspoon sugar
• 1 tablespoon toasted sesame seeds

Instructions:

1. In a bowl, combine the sliced cucumbers.
2. In a separate small bowl, whisk together the rice vinegar, soy sauce, oils, sugar, and chili oil.
3. Pour the dressing over the cucumbers and toss thoroughly to coat.
4. Transfer the dressed cucumbers to a serving plate. Sprinkle with toasted sesame seeds before serving.

6. Din Tai Fung Cucumber Lotus Root Salad

This unique salad combines recipe crunchy cucumber and lotus root with a tangy chili dressing. The lotus root gives a lovely crispy texture and is similar to water chestnuts. Paired with the cool cucumber and spicy dressing, this salad makes a great palate-cleansing side.

Ingredients:

• 1 English cucumber, julienned
• 1 cup julienned lotus root
• 3 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon chili oil
• 1 teaspoon grated ginger
• 1 green onion, thinly sliced

Instructions:

1. Bring a pot of water to a boil. Add the lotus root and blanch for 2 minutes. Rinse under cold water.
2. In a bowl, toss together the cucumber, blanched lotus root, vinegar, soy sauce, oils, ginger, and green onion.
3. Let marinate for 30 minutes before serving chilled or at room temperature.

7. Din Tai Fung Cucumber Orange Salad

The fresh sweetness of oranges pairs marvelously with crunchy cucumbers in this easy salad. It is topped with a bright dressing of rice vinegar, vegetable oil, soy sauce, sugar, and orange zest. The citrus adds sunshine and intrigue to every bite.

Ingredients:

• 2 English cucumbers, thinly sliced
• 2 oranges, peeled and segmented
• 3 tablespoons rice vinegar
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1⁄2 teaspoon grated orange zest

Instructions:

1. In a bowl, combine the sliced cucumbers and orange segments.
2. In a small bowl, whisk together the vinegar, oil, soy sauce, sugar, and orange zest until blended.
3. Pour the dressing over the cucumbers and oranges. Toss gently to coat.
4. Allow to chill for 30 minutes before serving. Garnish with more orange zest if desired.

8. Din Tai Fung Cucumber Crab Salad

This upscale seafood salad recipe combines fresh crab meat with crunchy English cucumbers in a creamy Asian dressing. This cucumber recipe makes an elegant starter for any meal. The cool crunch of the cukes is a perfect foil for the rich, sweet crab.

Ingredients:

• 1 English cucumber, sliced
• 8 oz fresh crab meat
• 3 tablespoons mayonnaise
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1⁄2 teaspoon sugar
• Salt and white pepper to taste

Instructions:

1. In a bowl, gently mix together the crab meat, mayonnaise, vinegar, oil, sugar, and a pinch of salt and white pepper.
2. Add the sliced cucumbers and fold gently to combine.
3. Chill for at least 30 minutes before serving to allow flavors to meld.

Here is the continuation of the article:

9. Din Tai Fung Smashed Cucumber Tea Sandwiches

These dainty tea sandwiches are made with smashed cucumbers for added flavor and crispness. A smidgen of cream cheese adds a touch of richness while lemon zest and black pepper give intrigue. The cucumber slices are fanned out on bread slices, providing a pretty presentation.

Ingredients:

• 2 English cucumbers, peeled and thinly sliced
• 4 ounces cream cheese, softened
• 1 tablespoon fresh lemon juice
• 1⁄2 teaspoon lemon zest
• 1⁄4 teaspoon ground black pepper
• 8 slices white sandwich bread
• Salt to taste

Instructions:

1. Lightly smash the cucumber slices using a meat mallet or rolling pin.
2. In a bowl, mix together the cream cheese, lemon juice zest, pepper, and a pinch of salt.
3. Spread the cream cheese mixture evenly on 4 bread slices. Top with sliced smashed cucumbers fanned out in a single layer.
4. Top with the remaining bread slices, press lightly and cut off the crusts before slicing each sandwich into 4 small triangles.

10. Din Tai Fung Cucumber Basil Lemonade

This refreshing lemonade is flavored with the magical trio of cucumber, basil, and lemon. The cucumber gives a thirst-quenching liquid while the basil adds an intriguing herbal note. It’s sweetened just right with honey or simple syrup. For an extra treat, add some vodka or gin!

Ingredients:

• 1 English cucumber, peeled and chopped
• 20 fresh basil leaves
• 1 cup fresh lemon juice
• 1 cup water
• 1⁄2 cup honey or simple syrup
• Ice cubes
• Vodka or gin (optional)

Instructions

1. In a blender, puree the cucumber and basil leaves with 1⁄2 cup water until smooth. Strain through a fine mesh sieve, pressing to extract liquids.
2. In a pitcher, combine the strained cucumber-basil puree with the lemon juice, honey/simple syrup, and remaining 1⁄2 cup water. Stir well until the honey dissolves.
3. Add 3-4 ice cubes to each glass. Pour in lemonade and add vodka/gin if using. Garnish with cucumber slices and basil leaves if desired.

11. Din Tai Fung Sesame Cucumber Sunomono

Sunomono is a Japanese cucumber salad. It is made with a sweet vinegar dressing. This version uses sliced English cucumbers marinated in soy sauce, rice vinegar, and sesame oil dressing topped with toasted sesame seeds. It is a light, refreshing accompaniment to any Asian-inspired meal.

Ingredients:

• 2 English cucumbers, thinly sliced
• 1⁄4 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 1 green onion, thinly sliced
• 1 tablespoon toasted sesame seeds

Instructions:

1. In a bowl, toss the sliced cucumbers with the rice vinegar, soy sauce, oil, and sugar until coated evenly.
2. Let marinate for 10 minutes, then drain any excess liquid.
3. Transfer cucumbers to a serving bowl. Top with green onions and sesame seeds before serving.

12. Din Tai Fung Cucumber Mango Ceviche

This fresh ceviche uses cucumbers and mangoes bathing in a pool of lime juice and chili peppers. The acid “cooks” the veg, yielding a delightful flavor without heat. The sweet mango balances the cooling cukes and fiery kick. Serve chilled with tortilla chips.

Ingredients:

• 2 English cucumbers, diced
• 2 mangoes, peeled, pitted and diced
• 1⁄2 cup fresh lime juice
• 1 jalapeño, minced
• 1⁄4 cup minced red onion
• 2 tablespoons chopped cilantro
• Salt to taste

Instructions:

1. In a nonreactive bowl, combine the cucumbers, mangoes, lime juice, jalapeño, onion, cilantro, and salt.
2. Cover and refrigerate, stirring occasionally, for at least 2 hours and up to overnight.
3. Drain excess lime juice before serving chilled with tortilla chips.

13. Din Tai Fung Wasabi Cucumber Spring Rolls

These cucumber recipes are crisp little spring rolls stuffed with a zingy filling of wasabi-seasoned cucumbers, crab meat, and cream cheese. These recipes make an eye-catching starter or light snack. The spicy wasabi pairs brilliantly with the cool crunch of the cucumbers.

Ingredients:

• 1 English cucumber, seeded and diced
• 4 ounces cream cheese, softened
• 4 ounces of crab meat
• 2 teaspoons wasabi paste
• 2 green onions, thinly sliced
• 12 round spring roll wrappers
• Vegetable oil for frying

Instructions:

1. In a bowl, mix together the diced cucumber, cream cheese, crab meat, wasabi, and green onions.
2. Place about 2 tablespoons of filling onto the lower third of each wrapper. Roll up tightly, tucking in sides while rolling.
3. Heat 1-2 inches of oil in a pan over medium-high heat. Fry spring rolls for 2-3 minutes until golden brown. Drain on paper towels.
4. Serve warm with soy sauce or wasabi mayo for dipping.

14. Din Tai Fung Cucumber Cilantro Rolls

Fresh cucumber and cilantro pair up in these unique vegetarian summer rolls. These shaved cucumber ribbons are wrapped up with cilantro, vermicelli, and lettuce leaves and dipped in a spicy peanut sauce. They’re fresh, light, and delicious flavor.

Ingredients:

• 2 English cucumbers, peeled
• 20 cilantro sprigs
• 8 large lettuce leaves
• 4 ounces rice vermicelli noodles
• 1 cup prepared peanut sauce

Instructions:

1. Use a vegetable peeler to slice the cucumbers into long, thin lengthwise ribbons.
2. Briefly soak the vermicelli in hot water to soften. Drain well.
3. To assemble, place a lettuce leaf on a work surface. Layer with cucumber ribbons, cilantro sprigs, and noodles just below center.
4. Fold sides of lettuce over filling and roll up burrito style. Slice rolls in half before serving with peanut dipping sauce.

15. Din Tai Fung Cucumber Grape Cocktail

This gorgeous cocktail features muddled cucumber and grapes shaken up with gin or vodka, lemon, and sparkling water. The cucumber gives a lovely nice flavor that blends seamlessly with the grapes and citrus. Elegant enough to use for a party but easy enough for everyday enjoyment!

Ingredients:

• 1⁄2 English cucumber, peeled and chopped
• 15 seedless red grapes
• 1 ounce fresh lemon juice
• 2 ounces of gin or vodka
• 2-3 ounces sparkling water
• Ice cubes
• Cucumber slices and grapes for garnish

Instructions:

1. In a cocktail shaker, muddle together the cucumber and grapes.
2. Fill the shaker with ice, then add lemon juice, gin/vodka, and sparkling water. Shake vigorously.
3. Strain into a glass filled with ice.
4. Garnish with skewered cucumber slices and grapes before serving.

Also Read: 5 Best Kodiak Waffle Recipes in 2024

Conclusion

With their refreshing crispness and versatility, cucumbers are the perfect vegetable to transform into endless delicacies. These 15 recipes highlight the many wonderful ways cucumbers can be prepared, from cooling salads and sides to elegant cocktails. With such variety, you’ll never get bored eating cucumbers again. The next time you visit Din Tai Fung or prepare a Taiwanese-inspired feast at home, be sure to take advantage of the marvelous cucumber. Your tastebuds and your health will thank you!

FAQ

What are some key tips for picking good cucumbers?

Look for cucumbers that are firm, green, and without wrinkles or soft spots. Size and shape can vary but English cucumbers tend to have fewer seeds. For recipes with peeled cucumbers, look for cukes with thinner skin.

How should I store cucumbers?

Store whole cucumbers in the refrigerator, unwashed and uncut. Place in a plastic bag in the crisper drawer and use within 1 week. Cut cucumbers can be stored in an airtight container for 2-3 days.

What makes this salad special?

The simple vinegar dressing packs a sweet, sour, and savory punch that marinates the cucumbers perfectly. The sesame oil adds nuttiness while the garlic provides a little kick.

Can I omit any ingredients?

You can, but the flavors may not marry as well. We recommend following the recipe to get the true essence of the Din Tai Fung cucumber salad.

How long will it last in the fridge?

It will keep for 1-2 days, but the cucumbers may start to lose their crispness over time.

What’s the best way to slice the cucumbers?

Using a mandoline makes quick work of uniformly thin slices. A sharp knife works too – slice them as thin as possible.