Ever open your fridge after work and just—ugh—stare? I get it. What are the ingredients of cucumber salad, and why do they seem so annoyingly simple, yet my salad never tastes as good as the ones at my favorite Asian restaurants? That’s exactly what bugged me until, hello, I stumbled on a copycat Din Tai Fung cucumber salad recipe. No joke – cucumber salad went from boring side to star dish. If you’ve ever wondered about slippery cucumbers, tangy dressings, and crunchy surprises, you’re in the right place. And if you want to level up your salad game even more, peep this other recipe gem: Copycat Din Tai Fung Cucumber Salad Recipe.
What kind of cucumbers to use?
Okay, hear me out—cucumbers aren’t just, well, cucumbers. Not all are built the same. For an Asian-style cucumber salad, you really want those small, thin-skinned ones. Persian or English cucumbers are the top choices. Why? They’re crisp, barely have seeds, and, importantly, their skins aren’t as tough as the giant waxy boys you find in big grocery piles.
I once made salad with regular cucumbers thinking, Eh, what’s the difference? Oh, the difference is real. Watery, mushy sadness. With the right cucumbers, there’s this clean crunch. Totally changes the salad vibe. If your town has a good farmers market or Asian grocery, check there first.
How to Make Cucumber Salad
Making a solid cucumber salad doesn’t have to be a headache. Here’s my usual method—though sometimes I wing it if I’m hungry, you know? First, wash and dry those cucumbers. I always slice them a bit thick, maybe half an inch, so they don’t wilt under dressing.
Next up, the dressing: You want a mix of rice vinegar, soy sauce, sesame oil, and a little sugar. It sounds basic. But hey, those flavors together—whew! I sometimes add minced garlic or sliced chili if I’m feeling wild. Toss it all together, let it chill so the flavors soak in, and that’s honestly it.
I remember my aunt saying: “Let it marinate at least twenty minutes if you want it to taste like a five-star restaurant.” She’s right, of course. I get impatient, but try to wait—I swear it’s worth it.
The best cucumber salad I’ve ever had was homemade with garden cucumbers and a splash of sesame oil. It’s my summer dinner go-to! – Rita, Tulsa
What to Serve with Cucumber Salad
Trust me, cucumber salad isn’t one of those sides that sits forgotten in the back of the fridge. Here’s when it shines brightest:
- Paired with dumplings or potstickers—especially if you’ve checked out what is momo sauce made of lately
- Alongside grilled meats or tofu—think summer cookout vibes
- Right next to your favorite noodle dishes, giving that perfect punch of freshness
Honestly, though, I’ve eaten bowls of this for lunch with just a scoop of rice. No shame.
Helpful Swaps
Let’s be real—sometimes you run out of something, but your salad craving won’t quit. Here’s where I improvise (and nobody notices):
Swap the rice vinegar for apple cider vinegar if you must. Not as authentic, but the tang is still there.
If you’re out of sesame oil, just glug a bit of olive oil and a pinch of toasted sesame seeds for flavor.
No chili? Crack some pepper. No soy? Salt and a squeeze of lemon work pretty well. My grandma would probably gasp, but hey, you do you.
Experimenting isn’t a crime. I actually discovered a favorite version after forgetting a key ingredient (oops).
Storage and Make-Ahead Tips
Here’s the weird thing: cucumber salad somehow gets better with a little time—but not too much. I like to prep mine a few hours ahead, but overnight is really the max.
Store it covered in the fridge. That keeps it crisp and lets the dressing work its magic. But by day two or three, the cucumbers start to lose their snap. Still edible, just a bit sadder.
If you want to meal-prep for the week, slice your cucumbers and mix your dressing, but keep them separate. Toss right before you’re ready to eat. Easy, peasy.
Common Questions
Can I use regular cucumbers?
Sure, but peel them first and scoop out the seeds to prevent watery salad. Not as ideal, but it’ll do.
Does cucumber salad have to be spicy?
Nope. I like tossing in fresh chilies, but skip them if you can’t take the heat (or have picky eaters).
What if I’m allergic to soy?
You can swap tamari (gluten-free, but check allergens) or simple salt with a splash of lime.
How long will the salad last in the fridge?
Best eaten the same day, but it survives until the next day. Beyond that—meh, it gets squishy.
Can I add other veggies?
Go wild. Thin sliced radishes, carrots, or even a handful of peanuts. No rules here.
Your New Go-To Salad
Just to wrap stuff up: making a really solid cucumber salad is all about starting with the right cucumbers, keeping the flavors bright, and giving the whole thing enough nap time in your fridge. I promise, your taste buds will thank you. Even if you toss in your own weird swaps, it’s hard to mess this up (famous last words, but still). If you love easy recipes with a punchy twist, you’ll want to check out creative ideas for Asian Cucumber Salad from Feasting At Home, or explore how to pair your salad with bold sauces like What is Momo Sauce Made Of. Spring, summer, or any ‘need-something-fresh’ day—give it a try and see if you don’t end up eating it straight from the bowl!
Print
Cucumber Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A refreshing and crunchy cucumber salad inspired by Din Tai Fung that makes for a perfect side dish or light meal.
Ingredients
- 2 Persian or English cucumbers
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- Optional: minced garlic or sliced chili
Instructions
- Wash and dry the cucumbers.
- Slice them about half an inch thick.
- In a bowl, mix rice vinegar, soy sauce, sesame oil, and sugar together.
- Add optional minced garlic or sliced chili if desired.
- Toss the cucumbers with the dressing.
- Refrigerate for at least 20 minutes to allow flavors to meld.
Notes
Cucumber salad can be made ahead of time but is best eaten the same day for maximum crunchiness. Experiment with different vinegars or oils if you’re out of the main ingredients.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: cucumber salad, side dish, vegan salad, Asian cuisine, refreshing salad