2 large cucumbers, peeled

⅓ cup rice vinegar

4 teaspoons white sugar

1 ½ teaspoons minced fresh ginger root, or to taste

1 teaspoon salt, or to taste

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Peel cucumbers and slice them thinly into rounds.
Place slices in a bowl, sprinkle with salt, and let sit for 10 minutes. Gently squeeze out excess liquid.
In a small bowl, whisk rice vinegar, sugar, and ginger until sugar dissolves.
Pour dressing over cucumbers and toss to coat evenly.
Chill at least 10 minutes before serving for best flavor.

Add wakame seaweed for a traditional touch.

Sprinkle with toasted sesame seeds before serving.

Replace ginger with soy sauce for a savory twist.

Add sliced carrots or radishes for crunch and color.

Use English or Persian cucumbers for milder flavor and fewer seeds.