Peel most of skin from cucumbers. Slice lengthwise and remove seeds. Slice into 1/8 inch slices. Salt cucumbers generously. Put in colander so water from cucumbers can drain, about 10 minutes. Take a handful of cucumbers and squeeze juice out of the cucumbers with both hands. Repeat this procedure with the rest of the cucumbers.
Combine rice vinegar, sugar, ginger and sesame oil. Set aside. Pour boiling water over bean threads, stir, and let sit until tender, about 5 minutes. Then rinse and drain in colander. Put bean threads on cutting board, and cut into smaller pieces. Combine all ingredients together. Refrigerate for at least one day for best flavor. Serves 15-20.
