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Ingredients
  • 3 Persian cucumbers or ½ English hothouse cucumber
  • Kosher salt
  • 1 pound green beans, trimmed
  • 1 1½-inch piece ginger, peeled, finely grated
  • 1 serrano or Fresno chile, finely grated
  • 1 garlic clove, finely grated
  • ⅓ cup unseasoned rice vinegar
  • ¼ cup white miso
  • ¼ cup olive oil
  • ½ teaspoon toasted sesame oil
  • Toasted sesame seeds and sliced scallions (for serving)
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