Use a spoon to scoop seeds out.
Chop and sprinkle with salt. You can skip this step, but I want the water out so the salad lasts through the week.
Squeeze in cheesecloth if you like.
Let the cucumbers sit on the cheesecloth for 30 minutes.
Thinly slice onion.
Slice green onions.
Add vegan sour cream. I like Tofutti.
Add red or white wine vinegar.
Refrigerate 1 hour.