Wash the cucumbers. If using English cucumbers, you may leave the skin on; for thicker-skinned cucumbers, peel in alternating strips. Slice cucumbers very thinly (use a mandoline or sharp knife) into rounds or half-moons to yield about 2 cups. Place the slices in a colander or bowl, sprinkle with 1 tsp salt, toss gently, and let sit for 10 minutes to draw out excess moisture.

Make ginger dressing

In a small bowl, combine 3 tbsp rice vinegar, 1 tbsp soy sauce, 2 tsp freshly grated ginger, 1 tsp granulated sugar (or honey), 1 tsp sesame oil, 1 tbsp neutral oil, and 1 tsp rice wine (if using). Add 1/2 tsp minced garlic if using and 1/4 tsp red pepper flakes for heat. Whisk or shake vigorously until sugar dissolves and the dressing emulsifies slightly.

Drain cucumbers

After 10 minutes, press the cucumber slices gently with a paper towel or the back of a spoon to remove released liquid. Transfer the drained cucumber to a medium mixing bowl.

Combine and toss

Pour the ginger dressing over the cucumbers. Add 2 tbsp thinly sliced scallions and 1 tbsp toasted sesame seeds. Toss everything gently but thoroughly so each slice is coated with dressing.

Marinate briefly

Let the salad sit at room temperature for 5–10 minutes to allow flavors to meld (or refrigerate for up to 30 minutes for a chilled salad). Taste and adjust seasoning: add a pinch more salt or a splash more rice vinegar or soy if you prefer brighter flavor.

Serve

Transfer to a serving bowl, sprinkle a few extra toasted sesame seeds and scallion slices on top, and serve immediately as a refreshing side in the SOUPS & SALADS section.