Din Tai Fung Cucumber Recipe

Place the sliced cucumbers in a colander & sprinkle them with kosher salt. Set them aside for 30 minutes to draw out excess moisture.

While the cucumbers brine, prepare the dressing in a shallow bowl by whisking the rice wine vinegar, chili oil, minced garlic, & white sugar until the sugar dissolves.

Rinse the cucumber & pat them dry. Once the cucumbers are completely dry.

Transfer them to a shallow bowl with the dressing, & toss them to combine. Cover & refrigerate for at least 30 minutes.

Remove the cucumbers from the fridge and stack them on a plate in a pyramid – like the restaurant. Drizzle with sesame oil & garnish with Fresno chili.

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