Serves 6; can be multiplied.
Ingredients
1 large English (seedless) cucumber
3/4 tsp kosher salt
1/4 cup rice vinegar
1/2 Tbsp sesame oil
1 packet artificial sweetener (I use Stevia), or 1 tsp honey or agave nectar
1/8 to 1/4 tsp mild red pepper flakes, to taste
1/8 tsp fresh black pepper
Directions
Using a mandoline set to 1/8-inch thickness, or a very sharp knife, slice the cucumber into thin rounds. Place the slices in a colander, and set the colander over a mixing bowl.
Sprinkle the cucumbers with salt, making sure to toss them so the salt gets to each slice. Set aside on the counter for 30 minutes.
Combine remaining ingredients in another mixing bowl, and whisk together. Taste, and adjust seasoning if necessary. (Do not add salt!)
After 30 minutes, lift the colander out of the bowl, and shake over the sink to remove most of the moisture clinging to the cucumbers. Do not rinse, and do not pat dry.
Add the cucumbers to the bowl with the dressing, and stir gently to make sure the dressing reaches all of the slices. Wait 2 minutes, and stir again. Repeat for 10 minutes, then set aside at room temperature for 10 minutes. Stir again.
Serve right away, or cover the bowl and refrigerate for up to several hours and serve chilled. Can be made up to 2 days ahead.