This is one of those recipes that was inspired by a family favorite from din tai fung.

All the kids love it, and we’re in luck because our csa often has persian cucumbers. These are the perfect cucumbers for this salad.

It’s best when marinated for a while, so definitely make this one ahead of time.

Ingredients:

2 persian cucumbers slice in 1/2 inch rounds

1/4 fresno pepper, chopped

1/2 clove garlic, sliced

1 Tbsp chili oil

1/2 Tbsp sesame oil

pinch of salt

Directions:

Toss all ingredients together. Let marinade before serving