Do not peel the cucumbers. Slice them diagonally, each piece about 1/4 inch thick. Toss cucumber with salt and place in a colander.
Fill a 1 gallon zip lock bag with water and place it as a weight on top of the vegetables. Place a bowl underneath to catch any liquid and refrigerate for 2 hours.
Discard accumulated liquid. Most of the salt will have leached out with the liquid and only a small amount will remain. However, you can still rinse the cucumbers if salt is a problem. After rinsing, be sure to pat cucumbers dry with paper towels or a clean dish towel.
Add scallions to cucumbers. Mix dressing and pour over cucumbers. Chill for at least an hour before serving.