1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced)
1/2 teaspoon salt
4–5 scallions, finely sliced
1 teaspoon ginger, grated
1 clove garlic, finely minced
1/4 cup rice vinegar
1 tablespoon soy sauce, Bragg’s Liquid Amino Acid or Coconut amino acid.
1 tablespoon toasted sesame oil
1 tablespoon maple syrup (or honey, or sugar)
1 teaspoon red chili paste (or sriracha, both optional) more to taste
1–2 tablespoons toasted sesame seeds
Using the tines of a fork, score the cucumbers lengthwise- this will help the dressing cling to the cucumber.
Slice the cucumbers thinly.
Place in a bowl and toss with the salt to help them release water. Let this stand up to a 2 hours.
Strain the cucumbers, (do not rinse) place them in a large bowl and add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional red chili paste and toasted sesame seeds.
Mix to combine.
Taste and adjust salt to your liking.
Add more chili paste if you like.