A delightful cucumber salad with a hint of ginger, perfect as a side dish or a light snack.
Partially peel the cucumbers, leaving alternating strips of skin for a decorative effect.
This peeling technique not only looks great but also adds a slight texture variation.
Slice the cucumbers thinly and place them in a colander.
Thin slices absorb the dressing better, enhancing the flavor.
Sprinkle the salt over the cucumber slices and let them sit for 15 minutes to draw out excess water.
This step ensures the cucumbers remain crisp and don't dilute the dressing.
In a mixing bowl, combine the grated ginger, white wine vinegar, and sugar to create the dressing.
Adjust the sugar to taste if you prefer a sweeter or tangier dressing.
Rinse the salted cucumbers under cold water and gently press to remove excess moisture.
Be gentle to avoid breaking the cucumber slices.
Add the cucumbers to the bowl with the dressing and toss to coat evenly.
Ensure all slices are well coated for a uniform flavor.
Sprinkle the toasted sesame seeds over the salad before serving.
For an extra burst of flavor, you can lightly toast the sesame seeds in a dry pan beforehand.
Serve the salad chilled as a refreshing side dish or light snack.
This salad pairs wonderfully with grilled dishes or can be enjoyed on its own.
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