This simple recipe was feature in the LA Times' "Best of 1999".
For the Cucumber Salad:
2 tablespoons snipped chives
1 teaspoon toasted sesame seeds
1 tablespoon rice vinegar
1/2 teaspoon sesame oil
2 tablespoons chopped cilantro
Peel cucumbers, cut in half lengthwise and scoop out seedy center with spoon. Cut each half in three lengthwise strips, then in 2-inch sections. Salt, and place in colander to drain 20 minutes.
When cucumbers have drained, rinse under cold running water and drain again. Transfer to work bowl, add chives, sesame seeds, rice vinegar and sesame oil and mix well. Taste and adjust seasoning--sesame oil should be almost undetectable, cucumbers should be slightly tart from vinegar, and herbs should be in balance. Just before serving, add cilantro and mix well.