Sesame Cucumber Salad

It’s the time of year when my garden is overflowing with cucumbers. I made this impromptu salad and brought it to a communal dinner. It was quite a hit and I enjoyed the leftovers the next day as a snack.

1/2 inch piece of ginger, graded

3 cloves garlic, pressed or grated

1 tbsp sesame oil

2 tbsp rice vinegar

1 tsp sea salt

3 large shallots

4 medium cucumbers

2 tbsp sesame seeds, toasted

1. Combine the ginger, garlic, oil, salt, and vinegar.
2. Cut the cucumbers into quarters lengthwise, thinly slice
3. Thinly slice the shallots
4. Combine and vegetables
5. Add the sesame seeds.
6. Let sit for at least an hour before serving.

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