I've never been especially into cucumber as a vegetable, but I have recently discovered something surprisingly delicious. Take a Japanese (or Persian) cucumber, cut it into small pieces, toss with rice vinegar, and then mix in a spoonful of miso. It's really, really good. Just don't let it sit overnight because the salt in the miso with leech all the water out of the cucumber (it will be soggy, rather than crunchy). And aside from the tastiness of this dish, it's also good for your health. According to "The Japanese Kitchen" by Hiroko Shimbo, "Cut or grated cucumber produces an enzyme that destroys vitamin C. To inactivate this enzyme, toss or cut grated cucumber with some rice vinegar before combining the cucumber with other ingredients." Enjoy!