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 with gochugaru makes it "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!

Early Summer Garden Haul