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Asian Cucumber Salad

Ingredients

• 1 pound Persian-style cucumbers, trimmed, in 1/2-inch slices
• 1 1/2 teaspoons kosher salt (Diamond brand, use half of others)
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon soy sauce
• Ground black or white pepper
• Chili oil or chili crisp to taste, or red pepper flakes
• Toasted sesame seeds

Directions

1. Combine cucumbers and salt in a bowl. Set aside for as little as 10 to 15 minutes, or up to an hour or two. Transfer to the fridge to keep it cold and refreshing.
2. Drain any liquid from the cucumber bowl, then add rice vinegar, sesame oil, soy sauce, pepper, and additional salt, if needed. Stir to combine. Finish with chili oil and toasted sesame seeds.
3. Do ahead: Leftovers keep in the fridge for 2 to 3 days, and they’re amazing, becoming gently pickled.