Cut cucumbers in half lengthwise and then slice into 1/4-inch crescent (half circle) slices. In the bottom of a colander set over a bowl (to catch liquid), add the cucumber slices. Sprinkle with salt and sugar, then toss to combine.
Place in the refrigerator and let drain for at least 30 minutes or up to 4 hours. Rinse and pat dry.
To assemble the salad:
In a small bowl, whisk together rice vinegar, garlic, sesame oil, soy sauce, sugar, red pepper flakes, and salt to taste.
Shake the colander of cucumbers well to drain off any remaining liquid, then transfer to a serving bowl. Drizzle with the dressing and toss to combine. Garnish with fresh cilantro and sesame seeds.
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Notes
Cucumbers: Look for thin-skinned hot house, English, or Persian cucumbers. To substitute standard cucumbers, peel them before slicing and draining.
Sesame seeds: To toast sesame seeds, in a medium skillet over medium heat, heat the sesame seeds until golden brown and fragrant, stirring occasionally, about 3-5 minutes. Remove from heat and immediately transfer to a plate to cool completely.
Yield: This recipe makes about 3 cups of Asian Cucumber Salad (the exact yield depends on the size of your cucumbers). This is enough for 6 servings, 1/2 cup each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: Slice, salt, and drain the cucumbers one day in advance.