Japanese Style Cucumber Salad
-Cut 2 cucumbers or 4-5 pickles lengthwise into 1/8-inch thick ribbons using a mandoline or a manual slicer.
-Toss cucumber slices with several pinches of sea salt and let drain for 30 minutes in a colander over sink.
-Bring ¼ cup rice vinegar and 2 tsp sugar to a simmer, stirring until sugar is dissolved, then cool to room temperature.
-Stir in ½ tsp soy sauce and ½ tsp toasted sesame oil.
-Toss cucumber with dressing and let stand 5 minutes before serving.