DIN TAI FUNG CUCUMBER SALAD DUPE
INGREDIENTS
• 8 Persian cucumbers sliced into 1/2-inch thick pieces
• 1½ Tablespoons kosher salt
DRESSING:
• 3 Tablespoons rice vinegar
• 2 Tablespoons sugar
• 1 ½ Tablespoons Mirin
• 1 ½ Tablespoons sesame oil
• 3 cloves garlic grated or minced
• ½ teaspoon kosher salt
INSTRUCTIONS
• Add sliced cucumber to a small bowl. Sprinkle with 1 ½ TBSP kosher salt and toss to combine. Let sit for 30 minutes in the refrigerator.
• After 30 minutes, rinse off the salt mixture and pat the cucumbers dry.
• Meanwhile, make the dressing. In a small bowl whisk together the rice vinegar, mirin, sugar, sesame oil, garlic and salt. Mix well and set aside.
• Toss the rinsed and dried cucumbers with the dressing and let marinate for a minimum of 4 hours, up to 2 days.
• To serve: Taste for seasoning, and add additional salt if needed. Drizzle with chili oil and sprinkle with fresno chile and serve chilled.

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