Keeping these veggies crisp in Japanese cucumber salad, or any salad, can be a bit tricky. Their high moisture content makes them crisp and delicious but can lead to mushy, soggy leftovers if you aren’t careful. Luckily, this is easily avoided with a little foresight. I recommend slicing your cucumbers a bit in advance. Place them in a colander and sprinkle with a bit of salt. Allow about 15-20 minutes for the salt to do its osmosis magic. It will draw out any excess moisture and set you up for success.