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. 
   
  Source: Madhur Jaffrey's World-of-the-East Vegetarian Cooking 
  Typed for you by Karen Mintzias