Din Tai Fung Chilled Cucumber Salad Food

DIN TAI FUNG CHILLED CUCUMBER SALAD

Steps:

• Place cucumbers in a colander over a plate; sprinkle with salt and toss. Let stand 20 minutes. Rinse and blot dry with paper towels., In a large bowl or shallow dish, combine marinade ingredients. Add cucumbers; turn to coat. Refrigerate, covered, at least 4 hours or overnight., Drain cucumbers, reserving 1/4 cup marinade. Arrange cucumbers on a serving plate; drizzle with reserved marinade. Serve cold.

DIN TAI FUNG CUCUMBER SALAD

Steps:

• You do want to use Persian cucumbers for this recipe if at all possible. An English cucumber cut in one inch cubes instead of sliced might work as a replacement.
• Wash and cut off the ends of all the cucumbers and slice them into 1 inch thick rounds with the peel on. Place them in a bowl and cover them with 1 tablespoon of salt. Mix well and cover for 45 minutes to 1 hour.
• Rinse the cucumbers well. You will want to fill up the bowl with water and drain it off 2 or 3 times. Taste a slice and if it is still too salty, rinse them one more time.
• Mix the dressing ingredients all together until they are well blended. You can reduce the hot chili oil and the chili sauce a little if you are afraid it will be too spicy for your taste.
• You can dress the cucumbers up to 2 hours ahead or your can pour the dressing over right before you serve them.
• The Vietnamese chili garlic sauce can be found with the Asian food in many grocery stores. Often Thai and Pho restaurants carry it as well. Din Tai Fung is a dim sum restaurant found in Washington, Oregon, California and Nevada and this salad is a popular item from their menu.