Din Tai Fung Cucumber Salad

WHAT YOU’LL NEED:

• A 1LB BAG OF PERSIAN CUCUMBERS

• 1 TBSP KOSHER SALT

FOR THE DRESSING:

• 1/4 TSP MSG (OPTIONAL)

• SALT TO TASTE

• 2 TBSP RICE VINEGAR

• 1.5 TBSP SOY SAUCE

• 1 TBSP MIRIN

• 1/2 TBSP SESAME OIL

• 1-2 GRATED GARLIC CLOVES

• 1 TBSP CHILI ONION CRUNCH

OPTIONAL:

• SESAME SEEDS- FOR TOPPING

• CHIVES- FOR TOPPING

DIRECTIONS:

1. SLICE THE CUCUMBERS INTO 1/2 INCH THICK ROUNDS.

2. TO A BOWL, ADD THE CUCUMBERS AND 3/4 TBSP OF SALT AND MIX UNTIL WELL COMBINED. LET THAT REFRIGERATE FOR 30 MINS.

3. RINSE OFF THE SALT AND PAT YOUR CUCUMBERS DRY.

4. FOR THE DRESSING COMBINE THE MSG , RICE VINEGAR , SOY SAUCE, MIRIN, SESAME OIL, GRATED GARLIC , CHILI ONION CRUNCH, AND SALT TO TASTE. MIX WELL.

5. POUR THE DRESSING OVER THE CUCUMBERS AND MIX UNTILL WELL COMBINED. LET IT MARINATE IN THE FRIDGE FOR AT LEAST 30 MINUTES . THE LONGER THE BETTER AND ENJOY.