- 1 cucumber
- pinch of salt
- 1 knob ginger about 2 inches, peeled
- 1 clove garlic minced
- 1 teaspoon sugar
- 1 tablespoon unseasoned rice wine vinegar
- 1 lime zested and juiced
- 2 tablespoons canola oil
- 1 teaspoon sesame oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground pepper
- 1/4 cup red onion very thinly sliced
- 1 teaspoon sesame seeds toasted (optional)
- 1 teaspoon black sesame seeds (optional)
- Peel the cucumber and cut into 4″ pieces. Grate the outer flesh of the cucumber on the large grates of a box grater — stop when you reach the cylinder of seeds in the center and rotate to a fleshier portion. Discard the seeds.
- Transfer the cucumber to a fine mesh strainer set over a bowl. Transfer the shredded cucumber to the strainer and sprinkle with salt. Set aside.
- On the small grates of the box grater, grate the knob of ginger. Scrape all of the ginger pulp into your (clean) hand and hold your hand over a small bowl. Squeeze the juice out of the ginger pulp – you should get about 1 1/2 teaspoons of ginger juice. Discard the pulp.
- To the ginger juice, add garlic, sugar, rice wine vinegar, canola oil, sesame oil, lime zest, lime juice, salt and pepper. Stir to combine.
- Press on the cucumber to remove most of the cucumber juice. Discard the juice. Transfer the shredded cucumber to the bowl and add the sliced onion and sesame seeds. Add 2-3 tablespoons of the dressing (you’ll have leftovers – which can be used on another salad) and toss to combine. Serve.