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Din Tai Fung Cucumber Salad
Ingredients
  • 1 Pound Persian Cucumbers, sliced into ½ inch pieces
  • 2½ Tablespoons Rice Vinegar
  • 5 Tablespoons Water
  • 3 Teaspoons Granulated Sugar, divided
  • ¾ Teaspoon Fine Sea Salt, divided
  • 1 Garlic Clove, thinly slice
  • 1 Fresno Chili Pepper, remove seeds and cut into small diamonds
  • 1½ Teaspoons Vegetable Oil
  • 1 Teaspoon Din Tai Fun Chili Oil, (just the oil, no chilis)
  • ½ Teaspoon Sesame Oil
Steps
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