Slice & salt the cucumbers. Wash the cucumbers and trim off the ends. Using either a mandoline (my preferred method) or a sharp knife, cut the cucumber into 1/8 inch rounds and put in a colander. Sprinkle them with salt and mix with your hands. Set aside in the sink for 10 minutes.
Make the dressing. While the cucumber rests, make the dressing by adding the rice wine vinegar, sugar, red pepper flakes, and a pinch of salt to a small bowl. Whisk to combine.
Remove the extra moisture. After the 10 minutes are up, gently squeeze the cucumbers to release their excess water. Place the tender cucumber slices in a bowl, add the dressing, and toss to combine.
Serve. Serve immediately or store in the fridge until ready to eat. Feeds 4 as an appetizer or side.