1-Step 1: Prep the Cucumbers Begin with the cucumbers: if you like, score them lengthwise with a fork to help the dressing stick better this is optional but adds a nice touch. Thinly slice your 1 1/2 pounds of thin-skinned cucumbers and toss them with 1/2 teaspoon of salt in a bowl to draw out excess water; let it sit for at least 20 minutes. Once done, strain the cucumbers without rinsing and move them to a salad bowl for the next part.

2-Step 2: Mix in the Flavors Now, add the fun elements toss in 4 to 5 finely sliced scallions, 1 teaspoon of grated ginger, 1 clove of finely minced garlic, 1/4 cup of seasoned rice vinegar, 1 tablespoon of soy sauce or gluten-free liquid amino acids, 1 tablespoon of toasted sesame oil, 1 tablespoon of maple syrup or your choice of sweetener, and 1 teaspoon of chili garlic sauce if you want a kick. Don’t forget 1 to 2 tablespoons of toasted sesame seeds for that extra crunch.

3-Step 3: Combine and Adjust Mix everything well in the bowl, tasting as you go to tweak the salt, sweetness, or spice to your liking. This is where you can make it your own, perhaps adding more sesame seeds if you’re feeling adventurous. Once mixed, pop it in the fridge until you’re ready to serve it’s best enjoyed the same day but holds up to 3 days in an airtight container. For a great pairing, try serving it with something like our easy grilled chicken recipe for a balanced meal.