Asian cucumber salad

I was reminded of this recipe the other day and of coarse.. Had to make it. My fabulous mother in law makes this and it is my favorite.. It goes well with just about everything.. Or by itself. One trick is to let the cucumbers sit with salt for at least 45 min in a colander this will get a lot of the water out. I did not do that with this salad because well.. I'm impatient! It's still really good but just a tad watery. I have seen a few variations of this salad, I took what I liked and changed a little. I personally like to add a splash of soy sauce and most that I have seen do not do that.
I also tend to eyeball everything, taste then add more.. But I think these measurements are right on. Of coarse use your own judgement and you can't go wrong! It also tastes better cold ( i think) and the longer it sits so make ahead!


Ingredients:
1 English cucumber
1 teaspoon salt
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 tablespoons sugar
Splash of soy sauce
1 tablespoons toasted sesame seeds

Preparation:

1. Rinse, and thinly slice 1 English cucumber (12 oz.). In a bowl, mix cucumber with 1 teaspoon salt. Let stand until cucumber is wilted, about 45 minutes. Rinse and drain; squeeze excess liquid from cucumber and return to rinsed bowl.

2. Add 2 tablespoons rice vinegar, 1-2 tablespoon Asian sesame oil, 2 tablespoons sugar, and splash of soy sauce. Serve cold.

3. Shortly before serving, sprinkle salad with about 1 tablespoon toasted sesame seeds.