In a large bowl, combine cucumbers and salt; mix well. Add sugar, soy sauce, rice wine vinegar, and sesame oil; mix well.
Sprinkle with sesame seed and mix. Let marinate for 20 minutes before serving. NOTE: If you desire, drain off some of the vinegar mixture before serving.
To serve, divide salad among individual chilled plates.
Makes 4 servings.
Per Serving - 2.5 Fat Grams, 43.5 calories, .75 WW Points
* American or English cucumbers may be substituted (this is what I usually do), but cucumbers need to be peeled, cut lengthwise, seeded, and sliced into thin half moons. I like to use my lemon cucumbers out of my garden in this recipe (peeled and sliced whole).
Spago Cucumber Salad Recipe: https://whatscookingamerica.net/Salad/CucumberSalad.htm