This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.
1 tablespoon kosher salt
2 tablespoons white sesame seeds
2 tablespoons rice wine vinegar
1½ teaspoons toasted sesame oil
½ teaspoon sugar
¼ teaspoon crushed red pepper flakes
Peel and seed the cucumbers, and cut them diagonally into thin slices. Toss the cucumber pieces with salt, transfer to a colander, and let them drain for one hour.
Toast sesame seeds in a dry skillet until they’re golden brown. Whisk together the vinegar, sesame oil, sugar and red pepper flakes.
Rinse the cucumber slices thoroughly under cold running water, then pat dry with paper towels. Toss the cucumbers with the dressing and toasted sesame seeds, and serve.