-
1
Prep the lemongrass (https://food52.com/blog/10031-how-to-prep-lemongrass) and mince finely. In a small saucepan over medium heat, heat the grapeseed oil. Lower heat a bit and saute lemongrass, garlic, and ginger until aromatic and slightly softened but not browned, 1 to 2 minutes. Remove from heat and set aside.
-
2
In a bowl, combine rice vinegar, lime juice and zest, fish sauce, and soy sauce. Whisk in the lemongrass mixture, then slowly stream in the sesame oil.
-
3
If using a snozzcumber: Peel the snozzcumber, slice vertically and chop thin pieces. Place in a large bowl and prepare the dressing.
-
4
If using alternative vegetables: Fill a large saucepan halfway with water and a generous pinch of kosher salt. Bring to a boil. Cut the cauliflower into large florets. Fill a bowl with cold water and ice and set aside. Boil the cauliflower for 1 to 1 1/2 minutes, then transfer to the ice bath. Once cool, drain and set aside.
-
5
Thinly slice the cauliflower florets (think: flat trees) and place in a large bowl with cucumber, carrots, and scallions. Toss with dressing.
-
6
When ready to serve, top with dragon fruit (https://food52.com/blog/9652-everything-you-need-to-know-about-dragon-fruit), cashews, and additional scallions. Enjoy with a large glass of ice-cold frobscottle.
