Asian Sesame-Cucumber Salad

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

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

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

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

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

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