Cucumber salad has two basic methods used all over the world... think Chinese, Japanese, Indian, Mexican, French, Italian, Cajun, and beyond. The first is simply slicing and seasoning. The second removes some of the moisture from the cucumbers so they do not dilute the dressing and the salad keeps longer without becoming watery.
Method #1
Peel the cucumbers or not. Remove seeds if seed cavity is large or seeds are tough. Slice thick or thin or chop. Sprinkle with salt, chili powder, herbs, spices, garlic, sliced onions, lemon or lime juice or a drop of vinegar. Eat fresh immediately.
Method #2
Peel the cucumbers or not. Remove seeds if seed cavity is large or seeds are tough. Slice thick or thin or chop. Salt the cucumbers (about 1 teaspoon per pound of cucumbers), mix well and set aside for 15 minutes. Squeeze the cucumbers and drain off the water. Dress with herbs, spices, a touch of oil, a bit of acid (lemon, lime, vinegar) and a dash of sugar. Chill. Eat. Keeps well.
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