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CUCUMBER SCALLION SALAD – ROASTED PEANUT DRESSING
My favorite summer salad – for a meal salad over sesame, scallion rice!
1 pound small Persian cucumbers
Maldon sea salt
1/4 cup roasted, unsalted peanuts
1 teaspoon red pepper flakes
3 Tablespoons natural, unsalted peanut butter
2 Tablespoons Tamari
2 Tablespoons unseasoned rice wine vinegar
1 teaspoon sugar
2 garlic cloves fine chopped
2 scallions thinly sliced
Cut the cucumbers in half lengthwise. Then cut the cucumber half in half lengthwise again. On the bias cut the cucumbers into two inch pieces.
Put the cucumber pieces into a colander. Sprinkle with sea salt. Toss together and let sit for about an hour.
Chop the peanuts. Add the peanuts, scallions and red pepper flakes to a bowl. Toss to mix together.
In another bowl add the peanut butter, soy sauce, rice wine vinegar, sugar, garlic, and a pinch of sea salt. Whisk together. If it’s too thick add a teaspoon of warm water. Whisk again.
Add the cucumbers to a mixing bowl. Add about half the dressing and toss well. Add more dressing and toss again.
To serve, add half the cucumbers to a serving platter. Sprinkle with the Peanut mixture. Drizzle a bit more dressing if you have any left. Top with the rest of the cucumbers. Sprinkle with the rest of the peanut mixture. Serve right away.
