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.
