ASIAN CUCUMBER SALAD

Sebastian and I went to the Dupont Circle farmers market today. We picked up some small persian cucumbers that don't last very long, so we ate them today for lunch.

I've almost got these cucumbers right:

This is the third time I've made these cucumbers. They are inspired by crunchy Japanese cucumber salads that are usually a little sweet, spicy, sour and have a hint of toasty sesame seed oil (I love this combination of tastes). The last one I had was at the Ramen place Ippudo in New York. This preparation is based on a recipe for a Thai cucumber salad. I think using a coarser salt is important otherwise the salt dissolves and sort of disappears into the juices that get left at the bottom of the bowl.

Peel cucumbers. Split lengthwise and chop into bite sized pieces. Toss with a generous amount of coarse salt, pepper, a dash of red pepper flakes, and a not too heavy drizzle of sesame seed oil. Stir a generous amount of sugar into not too much rice vinegar and add this as well. Throw in some chopped cilantro if you have it.

Best eaten in silence to better enjoy the satisfying crunching cucumber sounds.