Din Tai Fung is a Taiwanese restaurant chain renowned for its soup dumplings. But the dish that sticks in my memory most from the times I’ve eaten there is their Cucumber Salad. I’ve been craving those garlicky cucumbers, but since restaurants are still closed because of COVID, I decided to try to re-create the flavors myself. I don’t know if they’re exactly the same, but they’re definitely delicious enough that I’ll be making them again!

Guessipe

• 1 English cucumber, sliced into 1/4-inch discs
• 1 tsp salt
• 5 garlic cloves, thinly sliced
• 3 TBSP rice vinegar
• 2 TBSP sugar
• 1 TBSP sesame oil
• 1 TBSP chili oil

Sprinkle the cucumber with the salt. Stir and let sit for 30 minutes.

In the meantime, mix together the remaining ingredients.

Toss the cucumbers in the vinegar mixture and let sit for at least 15 minutes. Such garlicky goodness!