English cucumber, peeled
red Thai chile (also known as bird chile), finely sliced into rings, seeds removed
chopped fresh mint (15 ml)
chopped fresh cilantro (15 ml)
freshly grated ginger (15 ml)
rice wine vinegar (30 ml)
fish sauce (5 ml)
sugar (1 ml)
black sesame seeds, for garnish (30 ml)
1. With a veggie peeler, peel lengthwise down the cucumber to create long wide strips. Turn the cucumber after several strips, to use another side. Place cucumber strips in a medium-sized bowl. Discard inner section of cucumber with seeds. Add the sliced chiles, mint and cilantro to the cucumber. Set aside.
2. In a small bowl, mix the rice wine vinegar, fish sauce and sugar. Place grated ginger on a spoon and with another spoon squeeze the juice out into the dressing. Discard ginger pulp. Stir to combine.
3. Toss dressing with the cucumber strips, herbs and chile. Sprinkle with black sesame seeds. Serve immediately.