Japanese cucumber salad

1. 1 Cucumber, English oft preferred; peel (may leave some green stripes); cut in half; scoop out seeds with spoon; slice thin; place in colander and salt; leave half hr for water to leach. Rince well and pat dry with paper or absorbent cloths.

Mix 1/4 C rice vinegar, 2 T sugar, 1 T water, 2 t soy & 1/4 t finely grated ginger. May also add 2 T sesame oil.
May add a pinch of chilli powder, i.e. chipotle. Shake well! Can also use grarlic instead or with ginger.

May even heat slightly to melt sugar without oil; remove, add oil, pour over cuc. Stir.

Chill 1/2 hr at least. Serve with slotted spoon.