"Sometimes you need to eat an entire cucumber, and this is the best way to do it." Inspired by [logagm's](https://www.tiktok.com/@logagm) impressive cucumber salad series. Din Tai Fung's cucumber salad has been replicated many times before but never this simply and in a deli container. The original recipe isn't actually too complex but mixing everything together in a deli container makes it even easier. Recipe Notes: What type of cucumbers should I use for the salad?: It's best to use Persian cucumbers or English cucumbers for this salad because they have thin skins and fewer seeds, resulting in a crisper texture. If using regular cucumbers, consider peeling them and removing the seeds to achieve a similar texture. What does adding salt to the cucumbers do?: Salt allows excess moisture to be drawn from the cucumber, which helps achieve a crunchy and crisp texture. Can I make the cucumber salad in advance, and how long does it keep?: Yes, you can make the salad ahead of time. It keeps well in the refrigerator for up to 2-3 days. However, the cucumbers may become less crunchy over time due to the marinade, so it's best enjoyed within the first day for optimal texture.