This copycat version of Din Tai Fung's cucumber salad is the perfect appetizer to munch on. These are crispy, fresh and have so much flavor! I am confident this will be your go-to snack because they are so delicious!
Ingredients
persian cucumbers
1 1/2 tbsp salt
For the sauce,
1/8 coconut aminos (or soy sauce)
1/8 cup vinegar
1 tbsp sesame oil
1 tbsp chili flakes
4 cloves of chopped garlic
INSTRUCTIONS
Cut the cucumbers, sprinkle with salt, give it a good mix and set it aside for 15-20 minutes
For the sauce, in a small bowl, whisk together coconut aminos, vinegar, sesame oil, chili flakes and garlic. Mix it well and set it aside.
After 20 minutes, rinse the cucumbers and pat it dry completely.
Transfer the cucumbers into a bigger bowl and add the sauce, Mix it well, add salt if needed.
Store it in the fridge for 10 - 15 mins and serve it as an appetizer.
