1-Getting started with this Asian sesame cucumber salad: is as simple as gathering your ingredients and following a few easy steps. First, score the cucumbers lengthwise with a fork to help the dressing cling better, then thinly slice your 1 1/2 pounds of cucumbers to get about 5 cups worth. Place them in a bowl, toss with the 1/2 teaspoon of salt, and let them sit for around 20 minutes to release excess water, which makes the salad less watery and more flavorful.

2-Once the cucumbers have rested: strain them without rinsing and move them to a mixing bowl for the next part. Add the 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 your chosen sweetener like maple syrup or honey, 1 teaspoon of chili garlic sauce or chili paste if you want some heat, and 1 to 2 tablespoons of toasted sesame seeds. Mix everything thoroughly, then taste and adjust for salt, sweetness, or spice as needed to suit your preferences.

3-Finally: pop the salad in the fridge until you’re ready to serve it it’s best fresh but can hang in an airtight container for up to 3 days. The whole process takes about 25 minutes, including prep and assembly, making it a quick win for busy folks. For more salad inspiration that adds variety to your meals, try our lemon potato salad, which brings a zesty twist to simple ingredients.