cucumbers

from Plenty.

Serves 4-6

For Dressing:
3 Tbls. rice wine vinegar
2 tsp. natural cane sugar
2 Tbls. sunflower, grapeseed or other light oil
2 tsp. toasted sesame oil

1 sm. red onion, halved and finely sliced
1 piece fresh ginger (about 1 1/2″), peeled and thinly sliced
1 tsp. sea salt
2 lg. cloves garlic, peeled
4 sm. (or 8 mini Persian) cucumbers, peeled
1 Tbls. toasted sesame seeds
3 Tbls. chopped cilantro, optional

To make the dressing, whisk together all four ingredients in a small bowl. Add onion slices and mix well. Set aside, preferably to marinate for about one hour.

Place the ginger and the salt in a mortar and pestle and pound until it is well crushed. Scrape these bits into the dressing.

Cut cucumbers lengthwise in half, then cut each half into 1/2″ slices. Add cucumbers to the bowl, then sesame seeds and cilantro, if using. Stir well and let sit for 10 minutes before serving.

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