-Whisk together the following:
3 TBS rice wine vinegar
2 tsp honey
2 tsp olive oil
2 tsp toasted sesame oil
-Place 1 heaping TBS peeled and sliced ginger and 1 tsp sea salt in a mortar and pound well with the pestle.
-Add 2 large garlic cloves and continue to pound until well crushed and broken into pieces. (You can roughly chop these instead if you do not have a mortar and pestle.)
-Use a spatula to scrape the ginger and garlic into the bowl with the onion and dressing. Stir together.
-Cut 2 peeled cucumbers and 2 lemon cucumbers lengthways in half, the cut each half on an angle in very thin slices.
-Add the cucumber to the bowl, followed by 1TBS toasted sesame seeds and 3 TBS chopped cilantro.
-Stir well and leave to sit for 10 minutes.
-Before serving, stir the salad again, tip out some of the liquid that had accumulated at the bottom of the bowl and adjust the seasoning.