CUCUMBER FIRE SALAD

CUCUMBER FIRE SALAD
1 medium to large cucumber
1/4 cup olive oil
1/4 cup crushed red pepper flakes
1/4 tsp salt
1/8 tsp sugar
1 tbsp roasted sesame seeds
salt, pepper, and crushed red pepper flakes for serving
Wash and trim off the ends of the cucumber. Slice the cucumber as thin as you can.  In a large bowl that can be covered, whisk together the olive oil, crushed red pepper flakes, salt and sugar. Add sliced cucumbers to the bowl. Toss to make sure all the cucumbers are lightly coated. Refrigerate for 1-2 hours before serving.  Serve with extra salt, pepper and crushed red pepper flakes at the table.