Begin by thoroughly washing your cucumbers, then slice them thinly using a sharp knife or mandoline for uniformity. Sprinkle a little salt on the slices and let them sit in a colander for about 10 minutes to enhance their crispness.

While the cucumbers are resting, prepare the tangy-sweet dressing by combining soy sauce, rice vinegar, sesame oil, and sugar in a medium mixing bowl. Whisk until the sugar is fully dissolved.

Once the cucumbers have rested, rinse them under cold water to remove excess salt, and pat them dry. In a large salad bowl, add the cucumber slices to the dressing and toss gently to coat.

Consider chilling your salad in the refrigerator for 15-30 minutes to meld the flavors.

When ready to serve, give the salad another gentle toss, transfer to a serving dish, and garnish with freshly chopped scallions.