Refreshing Asian-style Cucumber Salad

Thinly slice 2 whole English cucumbers into rounds about 1/8-inch thick.

Place the cucumber slices in a colander, sprinkle with 1/2 teaspoon kosher salt, and toss well. Let sit for 10 minutes to draw out excess water, then gently squeeze the cucumbers and discard the liquid.

In a medium bowl, whisk together 3 tablespoons rice wine vinegar, 1 tablespoon granulated sugar, and 1 teaspoon toasted sesame oil until the sugar is fully dissolved.

Add the drained cucumbers to the bowl with the dressing and toss to coat evenly.

Sprinkle 1 tablespoon toasted sesame seeds over the salad, toss once more, and serve immediately or chill for up to 1 hour.