This lovely cucumber salad is not only fresh but spicy as well. The ginger and garlic that go into it make it so much more than just a cucumber salad. It combines with just about anything you can think of, but I especially like to have it as a side dish with spicy food, it is really refreshing.
You need to prepare it a little bit in advance but it is absolutely worth the trouble!
You start by marinating the red onions in a dressing of rice vinegar (2 tbsp), coconut sugar (2 teaspoons) sunflower oil (2 tbsp) and sesame oil (1 1/2 tbsp) . Set aside for an hour.
In the meantime you rub a few thin slices of fresh ginger (15 gr), a teaspoon of sea salt flakes and two garlic cloves cut in little chunks together in a mortar until it is mashed but not totally pureed.
If you use a large cucumber cut it in half lengthwise and deseed it, then cut it into thin slices, if you use small cucumbers (4 pieces) just cut them in half and then into thin slices. Add the cucumber to the bowl with the onions. Add 1 tbsp of roasted sesame seeds and fresh cut coriander leaves (1 tbsp). Mix well and set aside for another 10 minutes.
Before serving toss again and drain some of the fluid.