Asian Cucumber Salad

3 medium cucumbers, peeled, seeded, sliced
1 Tbsp. kosher salt
3 Tbsp. rice wine vinegar
3 Tbsp. toasted sesame oil
1/2 tsp. sugar
1/4 tsp. hot red pepper flakes
1 1/2 Tbsp. sesame seeds, toasted in a skillet until golden brown
Toss the cucumbers with the salt and place in a colander in the sink to drain for 45 minutes to 1 hour. Whisk the vinegar, sesame oil, sugar, and hot pepper flakes until blended and the sugar is dissolved. Rinse the cucumbers and pat them dry with paper towels. Toss the cucumbers with the dressing. Top with the sesame seeds and serve immediately.