lizzymckinnon
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Cut cucumbers in half lengthwise, then slice ¼" thick on a deep diagonal into 2"–3"-long pieces. Transfer cucumbers to a large bowl, add salt, and toss to combine. Cover and chill at least 1 hour and up to 12 hours. Drain cucumbers.
Whisk garlic, tahini, lime juice, soy sauce, vinegar, miso, ginger, sugar, and sesame oil in a small bowl to combine. Pour dressing over cucumbers and toss well to coat.
Transfer cucumber salad to a platter. Drizzle with chili oil and top with scallions and sesame seeds.
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