Cucumber Salad

• 1 cucumber
• 1 Tbsp. salt
• 1" knob ginger
• 1 red jalapeño
• 3 Tbsp. rice vinegar
• 1 tsp. sesame oil
• 1 Tbsp. peanut oil
• 1 Tbsp. toasted sesame seeds

Peel the cucumber, cut it in half lengthwise, seed it, and then cut it into thin half moons. Place it in a bowl and sprinkle with the 1 Tbsp. salt; toss, and set it aside for 10 minutes.

Seeding and salting the cucumber improves its texture and helps the dressing cling to the salad.

Peel and finely mince the ginger. Cut the jalapeño into quarters lengthwise, discard the seeds, then cut it into strips and mince.

Combine the ginger, jalapeño, vinegar, sesame seeds, and oils in a bowl and set it aside.

Put the cucumber in a colander and rinse it well, then shake it to get rid of as much water as you can. Pat it dry with paper towels. Combine the cucumber with the spiced vinegar-oil mixture in a serving bowl and toss to combine.