Japanese Cucumber Salad

8 servings

Dressing

• 3 Tbsp soy sauce
• 3 Tbsp rice wine vinegar
• 1 tsp sugar
• 1 tsp chile oil
• 1 tsp toasted sesame oil
• 1 clove garlic, finely minced

Salad

• 12 ounces small cucumbers
• 1/3 cup roasted peanuts
• fresh cilantro leaves
• red chile flakes to taste

Instructions

1. Whisk the dressing ingredients together and be sure to taste it to adjust anything you like.
2. Finely grind the peanuts in a food processor using the pulsing button. You want them to be very fine but be careful not to go too far and turn them into peanut butter!
3. ground peanuts
4. Thinly slice the cucumbers on the diagonal. If you would like to remove part of the peel first, you can run a zesting tool down the sides, or simply run the tines of a fork down the sides to create a decorative edge.
5. slicing cucumbers on the diagonal for cucumber salad
6. Put the cucumbers in a bowl and toss with enough dressing to coat thoroughly, you may not need all of it. Toss with the crushed peanuts, sprinkle with chile flakes,and top with cilantro leaves. Serve immediately or chill until ready to serve. I like to serve this within a few hours of making, but it will keep overnight.