Title: Korean-style cucumber salad
 Categories: Salads
      Yield: 6 Servings
 
      3 lb Pickling cucumbers; peeled
      1 md Onion; peeled
      1 tb Kosher salt; plus...
      1 ts Kosher salt
  3 1/2 tb Lemon juice
    1/4 ts Cayenne pepper (or more)
      2 tb Crushed roasted sesame seeds
  1 1/2 tb Sesame oil
 
  Cut the cucumbers and onion into very fine slices (a food processor
  may be used for this).  Sprinkle with salt, mix well, and set aside
  in a bowl for an hour.
  
  Drain all the accumulated liquid and discard.  Add the lemon juice,
  cayenne pepper (Koreans like this dish very hot), sesame seeds, and
  sesame oil. Mix well, cover, and refrigerate. Serve cold or at room
  temperature.