Copycat Din Tai Fung Cucumber Salad

 

Copycat Din Tai Fung Cucumber Salad

Ingredients

1  .(1 1/4 pound) English cucumber, sliced into 1/2-inch rounds

2 . teaspoon kosher salt

3 . tablespoons soy sauce

4 . tablespoons rice vinegar

5  .2 cloves garlic, minced

6 .1 1/2 teaspoons sugar

7 .1 1/2 teaspoons toasted sesame oil

8 .1 1/2 teaspoons chili oil

Rinse cucumbers with water to remove salt, and pat dry with paper towels.

In a separate bowl whisk soy sauce, vinegar, garlic, sugar, sesame oil, and chili oil until smooth.

Add cucumber slices to the oil mixture; stir to combine. Let stand for 10 minutes. Serve immediately.