In a small pan over medium heat, lightly toast the sesame seeds until golden and fragrant. Set aside a small portion for garnish.

Finely slice the cabbage and place it into a large mixing bowl. Add the sliced cucumber, chopped spring onions and half of the toasted sesame seeds to the bowl and toss gently to combine.

Prepare the dressing by whisking together the sesame oil, soy sauce, grated ginger, and sugar until well combined.

Pour the dressing over the cabbage mixture and toss thoroughly to coat the vegetables evenly.

Allow the salad to sit for a few minutes to absorb the flavours.

Before serving, sprinkle the left over toasted sesame seeds over the top for added texture and a nutty finish. This salad can be made ahead and stored undressed in the refrigerator, to be dressed just before serving for maximum crunch.