Spicy Cucumber Salad with Garlic

Anyone who's been to Din Tai Fung knows that the xiao long bao (aka soup dumplings) are their calling card, but it was another dish I had there that really stuck in my memory.

Cucumber salads are a relatively common feature at Taiwanese and Shanghainese restaurants (and a lot of others, of course), but a more common variation involves smashing the cucumbers or cutting them into smaller pieces.  While this allows for the vinegar and other flavors to more fully penetrate the vegetable, Din Tai Fung's pyramid-shaped presentation of its cukes are a visually stunning way to make each bite seem valuable and precious.  What you're left with is a less thoroughly-salted cucumber that nevertheless tastes fresh and crunchy, with a savory and spicy sauce that makes these cucumbers truly addictive.

Spicy Cucumber Salad with Garlic

4 Persian Cucumbers
2 Bird's Eye Chilis, Seeded and Cut into Strips
2 Cloves Garlic, Thinly Sliced
2 Tbsp Rice Wine Vinegar
1 Tsp Chili Oil
1 Tsp Sesame Oil
Salt

Cut cucumbers into 1-inch cylindrical pieces (be sure to stay consistent with your cuts so you can stack them evenly).  Cover a cutting board with paper towels and place cucumbers on top, fleshy sides up.  Sprinkle salt generously over the fleshy parts of the cucumbers, then flip cucumbers and thoroughly salt the other side.  Let sit for at least 30 min or until a noticeable amount of water drains out from the cucumbers.  Rinse and drain cucumbers and add to mixing bowl.

In a small bowl, whisk together rice vinegar, chili oil, and sesame oil.  Add sliced garlic and chilis to cucumbers and pour sauce over the top.  Mix all ingredients thoroughly.  You can either serve immediately, stacking cucumbers in a pyramid (9 on the bottom later, 4 in the middle, and one on top) and pouring over remaining liquid and chilis/garlic, or refrigerate several hours to overnight to let the flavors soak in more.