I’m sharing my copycat Din Tai Fung Cucumber Recipe, where marinated cucumbers are drizzled with chili oil to create an outstanding vegetarian appetizer for any special occasion.

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I love dishes that smack you awake, and this Chili Crisp Cucumber Salad does exactly that. I keep thinking about that slick brightness from the Din Tai Fung Cucumber Recipe and how the crunch of English cucumbers plays against bold chili oil.

It’s surprising how few things can feel so celebratory yet simple, like it belongs on a special menu but also in my weekday fridge. I won’t pretend it’s perfect, sometimes I overdo the heat, sometimes not enough, but every bite nags you to come back for one more.

Try it when you want something sharp, fast, and oddly addictive.

Ingredients

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English cucumbers: mostly water, low calorie, decent fibre, crisp cooling crunch in salads.
Garlic: pungent, adds savory depth, tiny protein boost, may help immunity sometimes.
Light soy sauce: salty umami, deepens flavor, brings brown color and savory balance.
Rice vinegar: mild tang, brightens and lifts flavors, gives a clean sour note.
Toasted sesame oil and seeds: nutty aroma, small healthy fats, makes dish richer.
Chili oil: brings heat and red color, intense spice that you can control.
Scallion: mild onion flavor, fresh crunch, low calorie, brightens each bite.

Ingredient Quantities

2 English cucumbers (about 1 lb / 450 g)

1 teaspoon fine salt

2 garlic cloves

1 tablespoon light soy sauce

1 tablespoon rice vinegar

1 teaspoon granulated sugar

1 teaspoon toasted sesame oil

1 1/2 tablespoons chili oil

1 tablespoon toasted sesame seeds

1 scallion (green onion)

Optional: 1/4 teaspoon MSG (ajinomoto)

How to Make this

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1. Rinse and pat dry 2 English cucumbers, trim the ends, cut each in half lengthwise then lightly smash each half with the flat of a knife or a rolling pin to crack the flesh, then chop into 1 to
1.5 inch pieces.

2. Put the chopped cucumbers in a bowl, sprinkle 1 teaspoon fine salt over them, toss, and let sit 10 minutes so they release some water.

3. After 10 minutes squeeze the cucumbers with your hands or wrap in a towel and press to remove excess liquid, then transfer to a clean bowl.

4. Mince 2 garlic cloves very fine (or grate them), then in a small bowl combine garlic, 1 tablespoon light soy sauce, 1 tablespoon rice vinegar, 1 teaspoon granulated sugar, 1 teaspoon toasted sesame oil, 1 1/2 tablespoons chili oil, and if using add 1/4 teaspoon MSG; stir until sugar starts to dissolve. taste and add a touch more chili oil if you like it hotter.

5. If your sesame seeds arent already toasted, heat 1 tablespoon sesame seeds in a small dry skillet over medium heat, shake the pan and watch closely till they smell nutty and just turn golden, about 1 to 2 minutes.

6. Pour the dressing over the drained cucumbers and toss well so every piece is coated.

7. Let the cucumbers sit and marinate at least 10 minutes (up to 30 for stronger flavor), then top with the toasted sesame seeds and thinly sliced scallion before serving.

8. Serve chilled or at room temp as an appetizer; if making ahead keep the cucumbers slightly drained so they stay crunchy, not soggy.

Equipment Needed

1. Sharp chef’s knife (for trimming, smashing and chopping cucumbers)
2. Cutting board
3. Rolling pin or the flat side of a knife to crack the flesh
4. Large mixing bowl (to salt and hold cucumbers)
5. Small bowl plus a whisk or fork (for the dressing)
6. Measuring spoons
7. Clean kitchen towel or cheesecloth (to squeeze out excess liquid)
8. Small dry skillet (to toast sesame seeds)
9. Serving bowl and a large spoon or tongs for tossing and serving

FAQ

How do I keep the salad from getting watery and soggy?

Slice the cucumbers, toss with 1 tsp fine salt and let sit 10 to 15 minutes, then squeeze or press out the liquid and pat dry with a towel. Drain well before dressing. If you skip this it’ll water down the dressing real fast.

Can I use regular garden cucumbers instead of English cucumbers?

Yes. English cukes have fewer seeds and thinner skin, but regular ones work fine. If theyre seedy, scoop the seeds out or peel the skin, then treat them the same way with salt and drain.

How spicy is this with 1 1/2 tablespoons chili oil, can I make it milder?

That amount gives a noticeable spicy kick. For milder flavor use 1/2 to 1 tbsp, or start with less and add more to taste. You can also use less of the chili oil and add a pinch of red pepper flakes if you want a different heat profile.

How long should it marinate before serving?

You can eat it right away after tossing, but 10 to 20 minutes lets flavors meld. Up to 1 hour is fine, after that cucumbers release more water and it gets diluted, so dont let it sit all day.

Can I make this ahead and how long will it keep?

Best same day, but you can make it a few hours ahead and keep it chilled in an airtight container for up to 24 hours. Drain off excess liquid and re-toss before serving. Sesame seeds lose some crunch over time.

I dont want to use MSG or sugar, any substitutes or tips?

MSG is optional. Sugar balances the acid so if you skip it try a little honey or agave instead, or just cut the vinegar a touch. Use low sodium soy or tamari for gluten free. Toast the sesame seeds first for more flavor, that really helps if you cut sugar or MSG.

Cucumber Salad Recipe Substitutions and Variations

English cucumbers: swap for Persian or Japanese cucumbers, or 2 small Kirby/pickling cucumbers; peel or seed if they’re seedy.
Light soy sauce: use tamari 1:1 for gluten free, or coconut aminos (slightly sweeter, use same amount).
Rice vinegar: replace with apple cider vinegar or white wine vinegar (same quantity, add a tiny pinch of sugar if it’s too sharp).
Chili oil: use chili crisp, or stir 1/2–1 tsp crushed red pepper into 1 tbsp neutral oil, or thin sambal oelek with oil to taste.

Pro Tips

1) Salt and squeeze, but save a little of the cucumber water, its useful. Toss the cucumbers after salting, wait the 10 minutes, then press most of the liquid out so they stay crunchy. Keep a tablespoon or two of the drained liquid and add it back later if the dressing feels too thick or bland, you can always thin and rebalance.

2) Garlic matters more than you think. Grate or microplane it for even dispersal, and if the raw bite is too strong, mix the garlic into the soy and vinegar and let it sit 5 minutes before adding, that softens the sharpness. Also mince finer than you think, big chunks jump out and taste harsh.

3) Toast the sesame seeds and stop them immediately on a cool plate, they go from perfect to burnt so quick. Toast a bigger batch and keep them in a small jar, they keep well and save time. If you want extra nuttiness, give the oil a quick swirl in the warm pan after toasting, but dont overdo it.

4) Taste as you go and plan ahead for crunch. Add chili oil little by little, taste, add more only if needed. If making ahead, keep the salad slightly elevated to drain in the fridge or wait to toss with the dressing until 10 to 15 minutes before serving, that way it wont get soggy. Small pinch of MSG will brighten flavors if you use it, but only a pinch.