This copycat Din Tai Fung cucumber salad is fresh and simple with a sesame chili soy vinaigrette. Sprinkle with crushed chile flakes just before serving if you like more heat.
Prep Time::10 mins
Stand Time::40 mins
Total Time::50 mins
Servings::6
Ingredients
1 (1 1/4 pound) English cucumber, sliced into 1/2-inch rounds
1 teaspoon kosher salt
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 cloves garlic, minced
1 1/2 teaspoons sugar
1 1/2 teaspoons toasted sesame oil
1 1/2 teaspoons chili oil
Directions
Place cucumbers in a large bowl. Sprinkle with salt and let stand for 30 minutes.
Rinse cucumbers with water to remove salt, and pat dry with paper towels.
In a separate bowl whisk soy sauce, vinegar, garlic, sugar, sesame oil, and chili oil until smooth.
Add cucumber slices to the oil mixture; stir to combine. Let stand for 10 minutes. Serve immediately.