So refreshing as a side dish on a hot summer night!

• About 2 pounds thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse)
• 1 teaspoon kosher salt, plus more for cucumbers
• 1 teaspoons sugar, plus more for cucumbers
• 1 ½ tablespoons rice vinegar
• 2 teaspoons sesame oil
• 2 teaspoons soy sauce
• 3 teaspoons honey
• 1 tablespoon sesame oil
• 2 large garlic cloves, minced or put through a press
• Red pepper flakes (optional)
• Small handful whole cilantro leaves, for garnish (optional)
• 2 teaspoons toasted white sesame seeds, for garnish (optional)

1. Rinse cucumbers and pat dry. Cut longwise, place cut side down. Lay the blade of a large knife flat on top the cucumber and smash down with your other hand. Scrape out seeds with a spoon. Pat dry with paper towel. Slice longways again and diagonally into bite-size pieces.
2. Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place on a plate/bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
3. Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
4. When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. (For less salt/sugar, I also pat here with paper towels). Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes (optional) to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds (optional).