Dice the cucumbers to ½-inch thick cylinder shape pieces. In a large mixing bowl, toss with salt and let rest for 30-45 minutes.
In the meantime, combine the salad dressing in a bowl. It should taste garlicky, tangy, and a little sweet. Store it in the fridge.
Rinse the cucumbers 2-3 times to remove the salt. The cucumbers should taste a little salty but not too salty.
Pat dry the cucumbers with a clean towel.
Place them in a large serving plate and stack the extras on top to make a little tower.
Pour the dressing over the cucumber. Toss well and serve immediately!
How long does the salad keep in the fridge If the cucumbers are mixed with the dressing, I recommend finishing it the next day.
How to make ahead - If the cucumbers 1) haven’t mixed with the dressing and 2) are patted dry after salting, you can store them in a container, lined with clean paper towels in the fridge for 2 days. Just toss them with the dressing before serving. This is the best way to make ahead Chinese cucumber salad!
Tip: The cucumbers will continue to leak water after you pat them dry so only combine them with the dressing before serving.
The total prep time does not include rest time to salt the cucumbers.
The nutritional label is estimated with keto honey.