Clean and cut the cucumbers by placing chopsticks on each side and cutting it up to the chopsticks. The chopsticks prevent the knife from cutting all the way through. Cut it into 1/4-inch wide slices and not too wide. You will need thinner slices to make it easier to open up.

Flip the cucumber to the other side and cut it into diagonal slices while the chopsticks are still on each side. This should give you an accordion spiral cucumber when stretched.

Sprinkle about a tablespoon of salt and spread it evenly onto the cucumbers. Let it sit in salt for 20 minutes. After 20 minutes, the excess water comes out.

Drain the water from the marinated cucumber and transfer the cucumbers to a serving plate. While you can rinse off the salt from the cucumbers to lessen the saltiness, I typically skip rinsing since most of the salt has already been removed during the draining process.

Chop the ingredients, such as garlic cloves and Thai chili peppers.

Prepare the dressing in a bowl. In a bowl, mix garlic clove slices, chopped Thai chili pepper, light soy sauce, Chinese black vinegar, sugar, chili oil, and sesame oil.

Stir well and pour the dressing over the cucumbers.

Refrigerate for 2 hours or even overnight for a crisp, refreshing, and appetizing salad! Make sure to store it in an airtight container to preserve its texture and flavor.