Crunchy Cucumber Salad

Ingredients

• 0.3 teaspoon chili flakes hot
• 2 pounds cucumbers english
• 3 tablespoons juice of lime fresh
• 1 cup thinly slivered onion red
• 0.5 cup rice vinegar 
• 1 tablespoon sea salt 
• 1 tablespoon asian sesame oil 
• 1 tablespoon sesame seed toasted (see notes)
• 1.5 tablespoons sugar 

Equipment

• bowl
• whisk
• ziploc bags
• colander

Directions

1. Peel cucumbers, if desired.
2. Cut in half lengthwise, and with a spoon, scoop out and discard seeds.
3. Cut cucumbers diagonally into 1/4-inch-thick slices.
4. Put cucumbers in a colander set over a large bowl and mix with salt.
5. Place a weight over cucumbers (a 1-gal. zip-lock plastic bag filled with water works well). Cover and chill at least 1 hour or up to 4 hours. Discard liquid.
6. In a bowl, whisk vinegar, lime juice, sugar, sesame oil, and chili flakes until well blended.
7. Mix in drained cucumbers and the slivered onion.
8. Sprinkle salad with the toasted sesame seeds.