Din Tai Fung Cucumber Salad
Directions
- 1Wash and slice cucumbers into 1/2 inch pieces. Sprinkle and toss with salt. Let sit for 30 min in the refrigerator.
- 2Make the dressing: Mix rice vinegar, honey, mirin, sesame oil, chopped garlic and soy sauce.
- 3After 30 min, drain and rinse the cucumbers with water. Transfer to a clean bowl.
- 4Toss the cucumbers in the dressing. Top with chili oil before serving.
Ingredients
- 24 persian cucumber
- 2 tablespoons salt
- 0.5 cup rice vinegar
- 3 tablespoons honey
- 4 tablespoons mirin
- 4 tablespoons sesame oil
- 6 cloves garlic
- 1 splash soy sauce
- 2 tablespoons chili oil
Equipment
bowlknifecutting boardmeasuring spoonscolander
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