Spicy Garlic Cucumber Salad

Name: Spicy Garlic Cucumber Salad (Din Tai Fung Style)
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: Chinese
Ingredients: 1 large English cucumber; 1/4 cup soy sauce; 1 tbsp sesame oil; 1 tsp fish sauce; 1 tsp chili crisp; 1 clove garlic, grated; 1 green onion, chopped; 1 tsp granulated sugar; 1/4 tsp MSG

This spicy garlic cucumber salad is a quick, no-cook Chinese appetizer featuring crisp English cucumber coated in a savory soy and sesame dressing spiked with chili crisp and fresh garlic. It's ready to eat in minutes and tastes just like Din Tai Fung's signature version.

🌍Chinese 🏷️Cucumber salad 🏷️Spicy 🏷️Garlic 🏷️Asian

-0:00

logagmonTikTok

Total

5 min

Servings

1

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by logagm

-0:00

logagmonTikTok

Ingredients

1 large English cucumber
1/4 cup soy sauce
1 tbsp sesame oil
1 tsp fish sauce
1 tsp chili crisp
1 clove garlic, grated
1 green onion, chopped
1 tsp granulated sugar
1/4 tsp MSG

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Instructions

1
Thinly slice the entire cucumber into a large container with a lid.
2
To the container, add soy sauce, sesame oil, and fish sauce.
3
Add the chili crisp, grated garlic, and chopped green onion.
4
Add the sugar and MSG.
5
Secure the lid on the container and shake vigorously to combine all ingredients.
6
Serve immediately and enjoy.

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Tips & Notes

Pro tips

Shake the cucumber and dressing together in a sealed container for 30 seconds to evenly coat and slightly soften the cucumber while keeping it crisp.
Mince the garlic very fine or grate it so it distributes evenly through the dressing and doesn't clump.
Add the dressing just before serving or up to 30 minutes ahead; longer sitting softens the cucumber.
Taste and adjust salt (soy sauce and fish sauce) before serving—both are salty, so go easy if reducing either one.

Substitutions

Soy sauce → tamari or coconut aminos (for gluten-free; use same amount)
Fish sauce → soy sauce (use 1.5 tsp for deeper umami, or omit if allergic)
Chili crisp → sriracha or fresh red chili flakes (1 tsp hot sauce or 1/2 tsp flakes; adjust heat to taste)
Sesame oil → neutral oil like grapeseed (less nutty flavor, but still works)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 2 days; the cucumber will soften over time, so eat within a few hours for best texture.

Common Questions

Can I make this ahead of time?

Yes. Prep the dressing and sliced cucumber separately, then toss together 15–30 minutes before serving so the cucumber stays crisp but absorbs flavor.