Ethné de Vienne’s Cucumber Salad | RICARDO

Ingredients

• 3 Lebanese cucumbers
• 2 cloves garlic, thinly sliced
• 1/2-inch (1-cm) fresh ginger, cut into julienne
• 3 tablespoons (45 ml) soy sauce
• 3 tablespoon (45 ml) balsamic vinegar
• 2 teaspoons (10 ml) sugar
• 1 teaspoon (5 ml) sesame oil
• 1/4 cup (60 ml) roasted peanuts, chopped
• 2 green onions, cut into julienne strips
• 2 teaspoons (10 ml) Yunnan spice blend