Din Tai Fung Cucumber Salad

• 2× cucumber · sliced or cut into spears
• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cloves garlic · minced
• 1× red chilli · sliced or chopped, to taste for spice level
• 1 tsp granulated sugar
• 1 tbsp sesame seed · toasted or plain
• 1 stalk spring onion · chopped

Directions

1. 1

   Slice cucumbers into spears or rounds and place in a large bowl.

2. 2

   In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, minced garlic, chopped red chilli, and sugar until the sugar dissolves.

3. 3

   Pour the dressing over the cucumbers and toss gently to coat evenly.

4. 4

   Let the salad sit for at least 5-10 minutes to allow flavors to meld.

   about 10m
5. 5

   Top with toasted sesame seeds and chopped spring onion if desired.

6. 6

   Serve chilled or at room temperature.