I've found a couple of cucumber recipes on Pintrest that I liked the look of. They were pretty simple but had enough 'interest' to make them more appetising than a plate of sliced cucumber.
I especially liked the 'asian' influence in this one where the cucumber is almost pickled.
Once again my trusty mandoline made this really quick to prepare.
I let the cucumber for about an hour to drain the liquid out...it just kept coming.
I'll make this one again. It looked really good with the black and white sesame seeds on it.

Japanese Cucumber Salad

Serves 4 to 6 as an appetizer

• 4 Kirby cucumbers or 2 large cucumbers
• 1/2 tablespoon salt
• 1/2 cup white rice vinegar
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons white sugar
• 1/2 teaspoon white or black sesame seeds, or a mixture of both

1. Cut the cucumbers into paper-thin slices. In a large bowl, toss the cucumber slices with the salt (this draws out excess water). Let sit for 5 to 10 minutes.
2. In a small bowl, stir together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar is dissolved.
3. Drain the cucumber slices in a colander and gently squeeze them with your hands to squeeze out excess water. Return the slices to the large bowl and toss with the rice vinegar mixture. Transfer the cucumber to a serving dish. Serve at room temperature