1-Score the cucumbers lengthwise using the tines of a fork to help the dressing cling; this step is optional if time is limited.

2-Slice the cucumbers thinly, place them in a bowl, and toss with the salt. Let them stand for 20 minutes or longer to release excess water.

3-Strain the cucumbers without rinsing and transfer them to a mixing bowl.

4-Add the scallions, ginger, garlic, rice vinegar, soy sauce or liquid amino acids, sesame oil, maple syrup, chili garlic sauce (if using), and toasted sesame seeds.

5-Mix everything well and adjust the salt, sweetness, and spice levels to taste.

6-Refrigerate until ready to serve. The salad is best enjoyed the same day but can be stored for up to 3 days in an airtight container in the refrigerator.