Asian cucumber salad

I found this recipe in the New York Times "recipes for health" section, and decided to use it to take advantage of the amazing Persian cucumbers that are always available at my local produce market.  The original calls for sunflower or grapeseed oil, which I wasn't willing to buy for a single recipe - instead, I subbed in neutral-flavored peanut oil.  I also ditched the cilantro, again because the recipe only calls for a little and the rest of the bunch would just liquify in my refrigerator.

Asian cucumber salad
serves 4-6

Thinly slice using a mandolin:
6-8 small thin-skinned Persian cucumbers (about 2 pounds)

Place the sliced cucumbers in a colander and sprinkle liberally with kosher salt.  Let sit for 15 minutes.  Rinse off the salt, then blot with paper towels to remove excess water.

Whisk together in a large bowl:
3 tbsp. rice vinegar
3 tbsp. peanut oil
2 tbsp. dark sesame oil
1 tbsp. soy sauce
1 inch minced fresh ginger
1 garlic clove, minced
1 tsp. sugar
1/8 tsp. cayenne
freshly ground pepper

Add 1 bunch of green onions, sliced thinly.  Toss the sauce mixture with the drained cucumbers, and salt to taste.  Let sit for at least 10 minutes before serving, stirring occasionally.