Spicy Asian Cucumber Salad

I received this via email update from America's Test Kitchen. I'm looking forward to employing some of our bumper cucumber crop on this.

• Ready In: 1 hr 32 mins
• Serves: 4

Ingredients

• 1⁄2 cup rice vinegar
• 2  tablespoons sugar
• 2  tablespoons fresh lime juice
• 2  tablespoons fresh ginger, minced
• 1  red chili pepper, minced (1 1/2 tablespoons)
• 1  tablespoon  toasted sesame oil
• 3  cucumbers, peeled, seeded, and cut crosswise into 1/4-inch slices (looks like a 1/4 moon)
• 4  scallions, white and light green parts, sliced thin
• 1⁄4 cup  packed fresh basil leaf, chopped
•  table  salt & fresh ground pepper

Directions

1. Bring vinegar and sugar to boil in saucepan over medium-high heat. Reduce heat to medium-low and simmer until mixture reduces by half, 5 to 6 minutes. Transfer to medium bowl and cool to room temperature.
2. Whisk in lime juice, ginger, chile, and sesame oil. Toss in cucumbers, scallions, and basil; season with salt and pepper, and let sit for 10 minutes or up to 1 hour. Serve.