Asian cucumber salad

Discover the perfect blend of crunchy cucumbers, tangy rice vinegar, and aromatic sesame oil in this refreshing Asian-inspired salad. Ideal for any meal.

Ingredients:

• 1 hothouse cucumber or 2 large kirby cucumbers
• pinch of salt
• 1 knob of ginger (about 2 inches), peeled
• 1 clove garlic, minced
• 1 teaspoon sugar
• 1 tablespoon unseasoned rice wine vinegar
• zest and juice of one lime
• 2 tablespoons canola oil
• 1 teaspoon sesame oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground pepper
• 1/4 cup very thinly sliced red onion
• 1/2 teaspoon toasted sesame seeds
• 1/2 teaspoon black sesame seeds

Instructions:

1. Peel the cucumber and slice into 4-inch pieces. Use the larger grates of a box grater to grate the cucumber, stopping before reaching the seed core. Discard the seeds.
2. Place the grated cucumber in a fine mesh strainer over a bowl. Sprinkle salt over the cucumber in the strainer and set it aside.
3. Use the smaller grates of the box grater to grate the ginger. Gather the ginger pulp in your clean hand over a small bowl. Squeeze out the juice from the pulp, aiming for around 1 1/2 teaspoons of ginger juice. Discard the pulp.
4. Combine the ginger juice with garlic, sugar, rice wine vinegar, canola oil, sesame oil, lime zest, lime juice, salt, and pepper in a bowl. Mix well.
5. Press the cucumber to remove excess juice. Discard the extracted juice. Transfer the shredded cucumber to a bowl and mix in the sliced onion and sesame seeds. Add 2-3 tablespoons of the prepared dressing (there will be extra for future use) and toss everything together. Serve.

Summary:

• Calories: 427 kcal
• Fat: 35 g
• Protein: 4 g
• Carbs: 32 g
• Potassium: 700 mg
• Magnesium: 70 mg