My family and I are obsessed with Din Tai Fung, a famous Taiwanese restaurant in California, and its chilled cucumber salad. This is a copycat version I created at home. —Andrea Potischman, Menlo Park, California
Ingredients
- 5 Persian or small cucumbers, cut into 1/2-inch rounds
- 4-1/2 teaspoons kosher salt
- MARINADE:
- 3 tablespoons rice vinegar
- 2 tablespoons mirin (sweet rice wine)
- 2 tablespoons honey
- 2 teaspoons canola oil
- 2 teaspoons sesame oil
- 1/2 teaspoon chili garlic sauce
- 1/2 teaspoon kosher salt
Directions
-
1Place cucumbers in a colander over a plate; sprinkle with salt and toss. Let stand 20 minutes. Rinse and blot dry with paper towels.
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2In a large bowl or shallow dish, combine marinade ingredients. Add cucumbers; turn to coat. Refrigerate, covered, at least 4 hours or overnight.
-
3Drain cucumbers, reserving 1/4 cup marinade. Arrange cucumbers on a serving plate; drizzle with reserved marinade. Serve cold.
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