This crisp cucumber salad is best eaten very fresh. Make it, mix it at the table and eat it at once.
Recipe courtesy of Épices de Cru
- 3 small cucumbers
- 2 garlic cloves, sliced
- ½ inch ginger, julienned
- 3 Tbsp regular soy sauce
- 3 Tbsp balsamic vinegar or rice vinegar
- 2 tsp sugar
- 1 tsp roasted sesame oil
- ¼ cup roasted peanuts, chopped –or– 2 tbsp grilled sesame seeds
- 2 green onion, julienned
- 2 tsp Yunnan spices
- Partially peel and cut the cucumbers into bite-sized chunks.
- Arrange them on a plate.
- Layer the ingredients, one at a time on top of the cucumbers and serve.