Japanese Pickled Cucumber Salad

• 3 crunch Japanese or Persian cucumbers
• 2 tsp salt

Dressing

• 2.25 Tbs (31.5 g) rice vinegar
• ¾ Tbs (10 g) sugar
• 0.2 tsp (.65 g) salt
• .2 tsp (1.05 g) soy sauce
• 0.75 tsp (2.2 g) sesame seeds

1. Slice the cucumbers very thinly or with a mandolin slicer.
2. Transfer cucumbers to a medium sized bowl and sprinkle with 2 tsp salt. Toss cucumbers with hands to make sure slices are evenly coated. Let sit for 10 minutes.
3. After 10 minutes, rinse the cucumbers and drain with a strainer. Squeeze cucumbers to remove excess moisture.
4. Combine rice vinegar, sugar, salt, soy sauce in a small bowl and mix until ingredients dissolve.
5. Add to cucumbers and let marinate for at least an hour (or overnight) in the refrigerator. Sprinkle with sesame seeds before serving.