Asian Cucumber Salad

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Cut off the ends on each cucumber.
Place two wooden chopsticks around the cucumber to use as a guide for cutting.
Make thin, diagonal cuts along the cucumber until your knife touches the chopsticks.
Flip cucumber around and make diagonal cuts again, this time don't cut all the way down to the chopstick. I roughly cut about half way through the cucumber.
Alternatively, to make this more simple you can cut the cucumber in half lengthwise then into 2 inch segments and smash them until slightly bruised. This will allow more of the marinade to soak in.
Add salt and allow the cucumbers to rest for 30 minutes to draw out moisture.
Rinse off all the salt thoroughly 1-2 times then dry with a paper towel.
Add the remaining ingredients and mix with cucumbers. For best results, let it marinate for an hour in the fridge.