Vegan Chicken Cucumber Salad

Slice the cucumber. Start by slicing the cucumber into ¼-inch thick slices. Next, halve each slice.
Salt. Transfer the sliced cucumber to a mixing bowl and sprinkle with the salt. Toss to coat the cucumbers with salt.
Let drain. Let the cucumber sit at room temperature for about 20 minutes or until some water sits at the bottom of the bowl. Drain the cucumbers and discard the water. Using clean hands, slightly squeeze the cucumber slices to remove more moisture.

Make the dressing. Whisk together the soy sauce, vinegar, sesame oil, maple syrup, minced garlic, ginger, and chili flakes, if using, in a small bowl.
Add all of the ingredients to a bowl. Add the cucumbers, shredded vegan chicken, and dressing to a mixing bowl.
Toss to coat. Finally, toss everything with the sauce. At this point, give it a taste and adjust the saltiness and tanginess according to your preferences.
Serve. You can serve this salad immediately or chill it in the refrigerator for a few hours before serving.