Ultra Crunchy and Refreshing Asian Cucumber Salad

Slice cucumbers; traditionally they’re sliced very thinly- but you can slice yours with a bit of thickness for crunch. Sprinkle them with sea salt and toss. Let cucumbers sit with the salt for ~15 minutes to release their excess moisture. Press down and squeeze any excess water into the sink. This step prevents the dressing/vinaigrette from getting watered down. Add vinegar, sesame oil, soy or tamari, honey, red pepper flakes, sesame seeds and chives. Toss well to coat. Top with a few more chives and sesame seeds. Optionally, add 2 crushed garlic cloves and a teaspoon of gochujang paste. Enjoy every bite!