Japanese Cucumber Salad

2 Medium cucumbers
1/4 cup Rice vinegar
1 Tbs Sugar
1/4 tsp Salt
2 Tbs Sesame seeds, toasted

1. 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. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.