Full Time 1 Hour (includes marinating time)
2 long/large cucumbers
1/3 cup rice wine vinegar
1 tbsp sugar
1 tsp salt
1/2 ground ginger
In a medium mixing bowl, whisk together vinegar, sugar, salt, and ginger.
Cut both ends off the cucumbers and cut in half both length wise and width wise.
Using a spoon gently scrap out all the seeds.
Slice cucumber into thin slices.
Add cucumber slices to the marinade.
Toss to full cover.
Set timer for 15 minutes and walk away.
When timer goes off, toss cucumbers, reset timer and walk away again.
When timer goes off, repeat the step above.
When timer goes off, you salad is ready to serve. This salad keeps for up to 3 days and the flavors enhance the longer it sits in marinade.
Drain excess liquid before serving, cheers!