1- Score the cucumbers lengthwise with fork tines to help the dressing cling better and enhance the texture.

2- Slice the cucumbers thinly, toss them with 1/2 teaspoon salt in a colander, and let them sit for 20 minutes (or up to a few hours) to release excess moisture.

3- Strain the cucumbers without rinsing and transfer them to a bowl. Gently press with paper towels to remove any extra water, keeping them nice and crisp.

4- Add the finely sliced scallions, 1 teaspoon grated ginger, 1 clove finely minced garlic, 1/4 cup seasoned rice vinegar, 1 tablespoon soy sauce or gluten-free liquid amino acids, 1 tablespoon toasted sesame oil, 1 tablespoon maple syrup or sweetener of choice, 1 teaspoon chili garlic sauce, and 1-2 tablespoons toasted sesame seeds.

5- Mix everything well, then adjust the salt, sweetness, and spice to your liking for the perfect taste.

6- Refrigerate the salad until you’re ready to serve; it’s best enjoyed the same day but can be kept up to 3 days in an airtight container in the refrigerator.