- Seed the cucumber. Cut into 1 1/2 inch (4 cm) shreds. Peel the carrot and shred. Dip the fenpi in boiling water and shred.
- Mix the cucumbers and carrots with the salt and let marinate. Squeeze out the excess water and place on a serving dish. Add the fenpi, soy sauce, sugar, MSG, vinegar, and ginger, and blend well. Sprinkle with the sesame oil, and serve.