SERVES 4
Mild rice vinegar works well in this Asian-inspired dressing.
3 |
medium cucumbers (about 2 pounds), peeled, halved lengthwise, seeded, and sliced ¼ inch thick |
1 |
tablespoon table salt |
¼ |
cup rice vinegar (see note) |
2 |
tablespoons toasted sesame oil |
1 |
tablespoon juice from 1 lemon |
1 |
tablespoon sesame seeds, toasted |
2 |
teaspoons sugar |
⅛ |
teaspoon red pepper flakes |
1. Toss the cucumbers with the salt in a colander set over a large bowl. Weight the cucumbers with a gallon-sized zipper-lock bag filled with water; drain for 1 to 3 hours. Rinse and pat dry.
2. Whisk the remaining ingredients together in a medium bowl. Add the cucumbers; toss to coat. Serve chilled or at room temperature.