This crisp cucumber salad is best eaten very fresh. Make it, mix it at the table, and eat it at once.
- 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.