Spicy Cilantro-Scallion Salad
  1. Quarter the white parts of the scallions lengthwise; thinly slice the green parts. Soak it all in cold water for 15 minutes, then drain. (Sometimes we don’t even bother to soak the scallions.)
  2. In a bowl whisk together the rice vinegar, garlic, and the sesame and chili oils, along with the sugar. Toss with all the drained scallions, the chopped cilantro, the serrano strips, and the cucumber strips. (Faith adds a quick spritz of fresh lime for brightness. Taste to see what you’d like to add, if anything. Our favorite is chopped salted, roasted peanuts on top just before serving.) This one’s a winner – enjoy!