-Peel, halve (the long way) and seed 2-4 cucumbers or 1 pound pickling cucumbers.

-Cut into ¼ inch slices and toss with 1 tsp sea salt.

-Set in a strainer or colander and let drain for 1 hour, then rinse and pat dry with a clean kitchen towel.

-When the cucumbers have finished draining, transfer them to a salad bowl and set aside.

For the dressing: Toast 1 TBS sesame seeds over low heat until lightly browned.

-Whisk together 1 TBS soy sauce, 3 TBS rice vinegar, 1 tsp chili paste (or ½ tsp hot red pepper flakes), 2 minced garlic cloves, 1 TBS sugar, 3 TBS toasted sesame oil, ¼ bunch of chopped cilantro and the toasted sesame seeds.

-Add to the cucumbers and toss. Serve chilled or at room temp.