A refreshing and flavorful cucumber salad with a tangy twist, perfect for any occasion.
Peel the cucumbers and slice them in half lengthwise.
Use a vegetable peeler for even peeling.
Using a teaspoon, remove the seeds from the cucumber halves.
This step helps reduce bitterness.
Cut the cucumbers into bite-sized pieces.
Aim for uniform sizes for even marination.
Place the cucumber pieces in a colander, sprinkle with salt, and toss to coat evenly. Let them sit for 15 minutes.
This step draws out excess moisture for a crunchier texture.
Meanwhile, mince the shallot and garlic, and whisk them together with the light soy sauce, dark soy sauce, sugar, and finely chopped red chili in a mixing bowl.
Adjust the chili amount to your spice preference.
Rinse the salted cucumbers under cold water, drain, and pat dry with paper towels.
Ensure the cucumbers are dry to prevent diluting the dressing.
Combine the cucumbers with the prepared dressing in the mixing bowl and toss to coat. Let the salad marinate for 10 minutes.
Stir occasionally to ensure even marination.
Serve the salad in a serving dish and garnish with additional chili slices if desired.
Serve chilled for the best flavor.
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