1-Start by scoring the cucumbers lengthwise with fork tines to help the dressing stick better, then slice them thinly for even texture.

2-Toss the sliced cucumbers with 1/2 teaspoon salt and let them sit to release extra water, which keeps the salad from getting too watery.

3-Strain the cucumbers without rinsing and move them to a bowl, then add 4 to 5 sliced scallions, 1 teaspoon grated ginger, 1 clove minced garlic, 1/4 cup seasoned rice vinegar, 1 tablespoon soy sauce (or gluten-free options), 1 tablespoon toasted sesame oil, 1 tablespoon sweetener, the optional 1 teaspoon chili garlic sauce, and 1 to 2 tablespoons toasted sesame seeds.

4-Mix everything well and taste as you go; adjust the salt, sweetness, or heat to make it just right for you.

5-Refrigerate the salad until you’re ready to serve; it’s best fresh but can hold up for a couple of days.