I found a page of recipes for Din Tai Fung Style Cucumber Salad when I searched Persian Cucumbers on the web. I read each recipe. Most were the same or similar but a few were different. Since I never tasted Din Tai Fung Cucumber Salad I don’t know what it taste like or what recipe is the most similar. I came up with something that is similar but different. They came out light and refreshing and would be a great appetizer to an Asian Style meal. My idea of serving size will differ from your idea of serving size. I can see two people eating this batch since it doesn’t make much but I can also see this as four lighter small servings.

Ingredients for 4 servings

5 Persian Cucumbers – ends trimmed – cut in inch high chunks

1 1/2 Tablespoon kosher salt (to sweat cucumbers)

3 Tablespoons rice wine vinegar

2 Tablespoons mirin

2 Tablespoons honey

2 teaspoons toasted sesame seed oil

1 1/2 teaspoon chili garlic sauce (or to taste)

splash soy sauce

Directions

In a medium bowl add the cucumber chunks and the salt. Mix well and leave the cucumbers sweat for 20 minutes. Then rinse and dry the cucumber chunks. In a small bowl mix up the vinegar, mirin, honey, oil, chili paste and soy sauce. In a zip lock bag (I only needed a sandwich size bag) add the rinsed off and dried cucumber chunks and the liquid mixture. Try to push air out as you zip lock the bag and refrigerate over night and serve tomorrow.

Enjoy!