Din Tai Fung Cucumber Salad

1 pound Persian cucumbers ((aka mini seedless cucumbers))

2 teaspoons sea salt

3 tablespoons rice vinegar ((you can also use mirin))

2 teaspoons soy sauce ((or 2 tablespoons "lite" soy sauce))

2 teaspoons sugar

1 clove garlic ((finely grated, plus a sliver for the top))

1 tablespoon chili crisp ((or ½ tablespoon chili oil))

½ teaspoon sesame oil

Fresno pepper slice ((for garnish on top))

Slice cucumbers into thick rounds (about ½" each) and place in a container or mixing bowl. Sprinkle salt over the top, toss well, then cover, and refrigerate for about 10 minutes.
Remove cucumbers from refrigerator and rinse very well. Cover with water, rinse, drain, and repeat a few times. Pat cucumbers so they are totally dry and set aside.
Combine rice vinegar, sugar, soy sauce, garlic, chili crisp, and sesame oil in a liquid measuring cup. Stir until sugar is completely dissolved. Place dried cucumbers in a lidded container or a Ziplock bag and pour sauce over the top. Cover and refrigerate for 30 minutes.
Serve as-is or style the cucumbers like Din Tai Fung by arranging cucumbers on a plate. Pour sauce over the cucumbers and place garlic slice and fresno pepper on the top.

Course🍚Side Dish

Diets🌱Vegan...

Category🥗Salad

CuisineAsian

Occasions🥟Appetizer📆Everyday

Season☀️Summer

DifficultyVery Easy ⏰ 10m