• Prepare the cucumber: slice the cucumber into thin 1/2 inch (1.25 cm) thick pieces. Place the cucumber on a basket/strainer with a catch basin. Add the salt and gently massage. Leave the cucumbers to sit for 10-15 minutes for the excess water to draw out.
• Meanwhile, prepare the dressing by mixing everything in a bowl. Feel free to adjust the dressing to your taste and add more sugar, if desired. I no longer added salt to the dressing since the cucumbers are salted.

  Note: if using more cucumbers, I recommend to double the dressing if you want the cucumbers well coated in the dressing.
• Carefully squeeze out excess water from the cucumber.
• Add the cucumber into the dressing. You can also add other vegetables or mix-ins of choice (see notes).

  Mix well to coat in the dressing. Feel free to add a drizzle of chili oil for extra spice. Adding some chilli oil to the cucumber salad adds a nice kick of spice and flavour.
• Taste the salad and add some salt, if needed. I no longer added salt to mine because I didn't wash the salt from my cucumbers so the salt from the preparation was already enough.
• You can refrigerate this for a few hours for a colder salad or you can have it immediately. Serve and enjoy!

How to enjoy this salad?

• You can serve this a starter or enjoy with your favourite barbecue or grilled dishes. This is also delicious added into wraps or over flat breads.

How long can I store this for?

• You can store this in the refrigerator for 3-5 days, or even longer. But I recommend to consume this within 3 days. Do note that the cucumbers can continue to release water and dilute the dressing as it sits.