Quick and easy Asian Sesame Cucumber Salad

Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.

2 English cucumbers, peeled

1 teaspoon salt, divided, or to taste

2 tablespoons garlic-seasoned rice wine vinegar

1 tablespoon toasted sesame oil

1 tablespoon soy sauce

1 teaspoon white sugar

¼ teaspoon toasted sesame seeds

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