Instructions: This light side dish gets its Asian influence from the sesame oil, but would work well with a variety of simply prepared recipes, from broiled chicken to poached fish.

3 medium cucumbers (about 1 1/2 pounds), peeled, halved lengthwise, seeded, and cut on the diagonal 1/4 inch thick
1 tablespoon kosher salt
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1/2 teaspoon sugar
1/4 teaspoon hot red pepper flakes
1 tablespoon sesame seeds, toasted in a dry skillet until golden brown

1. Toss the cucumbers and salt in a large strainer or colander set over a bowl. Fill a gallon-sized zipper-lock plastic bag with ice water and set the bag on top of the cucumber slices. Drain for 1 hour.

2. Meanwhile, whisk the vinegar, oil, sugar and pepper flakes together in a small bowl and set the dressing aside, stirring occasionally until the sugar dissolves.

3. Thoroughly rinse the cucumber slices under cold, running water and pat dry with paper towels. Toss the cucumbers with the dressing and toasted sesame seeds. Serve immediately or refrigerate for up to 1 day.

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