6 mini English cucumbers
½ cup chopped scallions (green part only)
1 handful of cilantro leaves, chopped
1 tsp fresh grated ginger
4 Tbsp sesame oil
1 ½ Tbsp rice vinegar
1 serrano (or jalapeno), diced
½ cup dry roasted peanuts
1. Cut cucumbers into small chunks (as pictured). Line a colander with paper towels and lay the chopped cucumbers on top. Sprinkle a good amount of kosher salt over the cucumbers and let the, sit for 30 minutes. This allows them to “weep” and remove excess water.
2. While you wait on your cucumbers, make your vinaigrette. In a blender, add the scallions, cilantro, ginger, sesame oil, vinegar, and serrano (or jalapeno). Blend until smooth and add extra oil or vinegar if needed.
3. Once the cumbers are ready, pat them with a fresh paper towel and then toss them in the vinaigrette. Plate to serve and garnish with the dry roasted peanuts and the togarashi spice.