A refreshing salad for a hot day, you wilt the spinach first and “cook” the thinly sliced zucchini by salting. You can add noodles to it to make it a more filling entree.
Very thinly slice onion to make 1/4 C. Soak the onions in 2 T. rice vinegar.
Very thinly slice 2-3 zucchini lengthwise (you can also use a mandolin, or make zoodles with a spiralizer), then cut the slices into thin julienne strips. Place in a colander and salt generously, then toss with a tongs. Let sit for 10-15 minutes, then squeeze to remove as much water as possible.
Toss the zucchini with the onion/vinegar mixture, 1 T. chopped pickled ginger, 1 T. soy sauce and 1 t. sesame oil.
Soak and drain 1/2 lb. spinach until the water is clear. Put it in a colander; No need to spin it dry.
Fill a teapot with water and bring a boil. Slowly pour the water over the spinach, using a tongs to make sure all the spinach gets wilted. Rinse with cold water to cool, then use your hands to press as much water as possible out of the spinach.
Toss the spinach with the zucchini, chopping roughly first if the leaves are too large.
Toast 2 T. sesame seeds until fragrant, then sprinkle over the salad. Taste and add soy sauce and/or rice vinegar to taste along with black pepper.