Serves 4-6 as a side dish
1 large Japanese or 5 small Persian cucumber
1T Kosher Salt
3T Rice Vinegar
1T Granulated Sugar
1t Toasted Sesame Oil
Slice the cucumbers.
Using a sharp knife or mandoline, slice the cucumbers into thin rounds.
Salt the cucumbers. (Don't skip this crucial step! Salting the cucumbers - and then squeezing out as much moisture as possible - intensifies the flavor and improves the texture of this dish.)
In a medium bowl, toss sliced cucumbers with kosher salt, and let sit for about 20 minutes. Place the cucumbers in a strainer or colander and, working with a small handful at a time, SQUEEZE them, as hard as you're able, to remove as much moisture as possible. Return the cucumbers to the bowl after squeezing.
(One tablespoon of salt may seem like a lot here, but you'll be squeezing out a good amount of it with the cucumber water, and the remaining salt will season the dressing).
Season the cucumbers.
Add the rice vinegar and sugar to the cucumbers and mix well. (Letting the salad marinate for 10-15 minutes helps the flavors meld.)
Add sesame seeds and drizzle with toasted sesame oil, and gently mix. Ready to serve!