Asian Cucumber Salad
So many Din Tai Fung memories now, it's hard to keep track: Betta in Seattle, Cullen in Seattle, Jenn and Ryan in NYC . . . THESE are always on the table; it's a non-negotiable. And with so many cucumbers in the garden this summer, this Asian cucumber salad lived in the refrigerator, was taken to a Sunday lunch at the farm, and was shared with neighbors again and again . . . and again.
The SLIGHT variation makes is mine, but CJ Eats does it again in terms of copy cat recipes. His cucumbers are HERE and includes a video!
5 or 6 small cucumbers cut into 1/4 inch discs
1/2 T Kosher salt
1 tsp Gochugaru (Korean pepper flakes)
2 T low-sodium soy sauce
2 T rice wine vinegar
1/2 T sugar
2 minced cloves of garlic
1/2 T chili oil
1/2 T sesame oil
~ Combine cucumber discs with salt and let sit in a colander for at least 30 minutes.
~ Combine all other ingredients in a Mason jar and shake well.
~ Once cucumbers have crisped, rinse with water, and PAT DRY!
~ Add them to the Mason jar, turn upside down once, and keep in the fridge!
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