Ethné de Vienne’s Cucumber Salad

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