Cut the cucumbers into 1-inch chunks—this size is crucial as it holds the dressing better than smaller pieces and gives satisfying bites. Toss the cucumber pieces with salt and let them sit for 30 minutes at room temperature. This draws out excess water and seasons the cucumbers throughout. While the cucumbers rest, this is the perfect time to prepare your other ingredients.

While the cucumbers are resting, thinly slice the shallot into rounds, cut the scallions into 1-inch pieces, and finely mince the garlic. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar dissolves completely. I like to taste the dressing at this point and adjust the vinegar or soy sauce to your preference—the balance between tangy and savory really makes this salad shine. Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, shaking occasionally, until fragrant and lightly golden.

After 30 minutes, drain the accumulated liquid from the cucumbers by transferring them to a colander and letting them sit for a minute—don't squeeze them, as this will make them mushy. Transfer the drained cucumbers to a serving bowl. Add the shallots, scallions, garlic, and the dressing from Step 2. Toss everything together gently but thoroughly for about 30 seconds until the cucumbers are well coated and the flavors begin to meld.

Drizzle the chilli oil over the salad and toss once more to incorporate the heat and crunch. Transfer to a serving dish and garnish generously with toasted sesame seeds and an extra drizzle of chilli oil. I always add the chilli oil last because the heat and crispy bits are what make this salad special—you want them visible and prominent on top. Serve immediately while the flavors are bright and the textures are at their best.