Asian Sesame-Cucumber Salad

1. 1

   Peel and seed cucumbers and cut on the diagonal into thin slices.

2. 2

   Toss the cucumber pieces with kosher salt, transfer to a colander, and let drain for 1 hour.

3. 3

   Toast white sesame seeds in a dry skillet until they're golden brown.

4. 4

   Whisk together rice wine vinegar, toasted sesame oil, sugar, and crushed red pepper flakes.

5. 5

   Rinse the cucumber slices thoroughly under cold running water and pat dry with paper towels.

6. 6

   Toss the cucumbers with the dressing and toasted sesame seeds and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.