Ingredients:

  • 2 large English cucumbers (about 1.5 lbs / 680g total), unpeeled
  • 1/4 cup thinly sliced red onion (about 35g)
  • 1/4 cup chopped fresh dill (about 15g)
  • 2 tablespoons toasted sesame seeds (optional, about 15g)
  • 1/4 cup rice vinegar (60ml)
  • 2 tablespoons freshly squeezed lemon juice (30ml)
  • 2 tablespoons grated fresh ginger (about 15g)
  • 1 tablespoon sesame oil (15ml)
  • 1 tablespoon honey (or maple syrup for vegan option, 20g)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Using a vegetable peeler or mandoline, shave the cucumbers lengthwise into thin ribbons. Discard the very seedy core.
  2. In a small bowl or jar, whisk together the rice vinegar, lemon juice, ginger, sesame oil, honey, salt, and pepper.
  3. In a large bowl, gently toss the cucumber ribbons, red onion, and dill.
  4. Pour the dressing over the salad and toss gently to coat.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, sprinkle with toasted sesame seeds (if using).