6 Persian or 1 English cucumber (seedless)
2 T rice wine vinegar
1 t. soy sauce
1 t. sesame oil
Slice the cucumbers thinly. You can sprinkle them with salt and let them sit for a few minutes before the next step, depending on your salt preferences. This helps to draw out the liquid. Wrap the slices in a towel and gently squeeze out the water. Put cucumbers in a bowl.
Mix the vinegar, sugar and soy sauce until the sugar dissolves.