This chilled cucumber salad is inspired by the famous side dish from Din Tai Fung. It combines Persian cucumbers with a spicy and tangy vinaigrette, making it a refreshing and crunchy addition to any meal.
1: Season your cucumber with salt and let moisture release for 10-15 minutes.
2: Remove water and rinse cucumbers. (Taste them) If it’s still too salty give it another rinse.
3: This salad is best served cold and eaten right away.
4: When ready to eat, make your vinaigrette, add the cucumbers, mix, and enjoy.
