Start by peeling the cucumber while leaving strips of the green skin.
Then use a cleaver, rolling pin or small skillet to smash the cucumber. The goal is to break up the insides a bit, not completely pulverize it.
Then chop or slice it up to your preference. (I just chopped mine up into bite sized pieces.)
Dump the cucumber pieces into a large bowl and toss with the salt. Set aside at least 15 minutes to allow the juices to seep out.
While the salt is drawing out the moisture, mix up the dressing. I add the liquid ingredients first, then add the garlic, red pepper flakes and ginger. Mix well with a whisk or fork.
Slice up the green and red onions.
Drain the liquid out of the cucumbers.
Return the drained cucumbers to the large bowl, add onions and dressing.
Toss together and serve immediately or refrigerate to serve later.
Video
Notes
Nutrition estimated based on 20% of salt draining off.