Sesame-Lemon Cucumber Salad
from America's Test Kitchen
1. Peel, halve lengthwise, and remove seeds from 3 cucumbers. slice 1/4-inch thick on bias (diagonally).
2. Toss cucumbers with 1 tablespoon salt in a colander set over a bowl. Weight cucumbers with a water-filled 1-gallon zipper-lock bag for at least 1 hour, or up to 3 hours. Rinse cucumbers under cold running water and drain well. Transfer cucumbers to a medium bowl.
3. Whisk 1/4 cup rice wine vinegar, 2 Tablespoons toasted sesame oil, 1 Tablespoon lemon juice,
1 Tablespoon toasted sesame seeds, 2 1/2 teaspoons sugar, and 1/8 teaspoon red pepper flakes together in a medium bowl. Add to cucumbers and toss to coat. Refrigerate until chilled.